Irresistible Salted Caramel Pear Tart in 3 Simple Steps

Why You’ll Love Irresistible Salted Caramel Pear Tart in 3 Simple Steps Recipe

I love this recipe because it breaks down into easy steps and delivers big flavor. The pears stay soft but structured, the caramel adds deep sweetness with a salty edge, and the crust bakes up crisp and buttery. I also appreciate how versatile it is, since it works just as well for a casual dessert as it does for entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled
1/4 cup granulated sugar
1/4 tsp salt
3–4 tbsp ice water
3 ripe pears, peeled and sliced
1/2 cup granulated sugar
1/4 cup heavy cream
2 tbsp unsalted butter
1/2 tsp sea salt

Directions

I begin by preheating my oven to 375°F (190°C). In a bowl, I mix the flour, sugar, and salt, then cut in the chilled butter until the mixture looks like coarse crumbs. I add the ice water one tablespoon at a time until the dough just comes together. I roll the dough into a tart pan and bake it for 15 minutes to set the crust. While the crust bakes, I cook the sugar in a saucepan until it melts and caramelizes. I carefully stir in the cream, butter, and sea salt until smooth. I arrange the sliced pears over the crust, pour the caramel on top, and bake for another 25–30 minutes until golden. I let the tart cool before serving so the caramel can fully set.

Servings and Timing

This tart yields 8 servings. I spend about 20 minutes on prep and 40 minutes baking, bringing the total time to roughly 1 hour.

Variations

When I want extra warmth, I add a pinch of cinnamon or cardamom to the pears. I sometimes mix apples and pears together for a different fruit balance. If I want a deeper caramel flavor, I cook the sugar slightly darker before adding the cream.

Storage/Reheating

I store leftover tart covered in the refrigerator for up to three days. When reheating, I warm slices gently in the oven so the crust stays crisp and the caramel softens slightly. I also enjoy it cold straight from the fridge.

FAQs

What type of pears work best?

I use firm, ripe pears so they hold their shape while baking.

Can I make the crust ahead of time?

I often prepare the dough a day in advance and keep it chilled until ready to use.

Is it difficult to make caramel?

I take my time and watch it closely, and it turns out smooth and rich.

Can I reduce the sugar?

I can slightly reduce it, but I like the balance of sweetness with the pears.

Why does the tart need to cool?

I let it cool so the caramel sets and slices cleanly.

Can I use store-bought crust?

I use homemade crust for best flavor, but store-bought works in a pinch.

What if my caramel seizes?

I gently reheat it and stir until smooth again.

Can I make this gluten-free?

I substitute a gluten-free flour blend for the crust with good results.

Does this tart freeze well?

I do not recommend freezing because the caramel texture can change.

What should I serve with this tart?

I love serving it with whipped cream or vanilla ice cream.

Conclusion

I keep this salted caramel pear tart in my dessert rotation because it is simple, elegant, and deeply satisfying. The combination of buttery crust, tender pears, and rich caramel makes it a dessert I am always proud to serve and excited to enjoy.