Pear & Salted Caramel Tarts

Course: Dessert - Dish: Vegetarian - Serves: 6

Serves: 6

Preparation Time: 15 minutes

Cooking Time: 20 minutes


  • Preheat oven to fan 200°C, conventional 220°C, gas 7.
  • Flour the surface and unroll pastry sheet.
  • Cut pastry in half horizontally and then cut each half into three squares.
  • Lay the squares onto baking sheets.  Using a knife mark a 1cm border on each, being careful not to go all the way through the pastry.
  • Brush each square with beaten egg.
  • Bake for 10 minutes until golden and slightly risen.
  • Remove from oven and leave to cool for five minutes.
  • Carefully rescore each border to release steam and then gently push down the centre of each tart.
  • Using an ice-cream scoop divide the caramel between the tarts, pressing it down slightly to allow it to spread evenly. Sprinkle each tart with a pinch of sea salt.
  • Fill each tart with the pears and then return to oven for a further 8-10 minutes, to allow the caramel to spread and the pears to warm through.
  • To serve allow to cool for 10 minutes, and then dredge each tart with a little sieved icing sugar.

Nutritional information per serving:

Calories: 456  

Protein: 8.0g

Carbs: 65.0g              

Sugars: 41.0g            

Fat: 20.0g                   

Sat Fat: 3.0g

Fibre: 1.0g                  

Sodium: 280.0g

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