This caramel pear tart is such an elegant and delicious dessert! The sweet topping pairs perfectly with the slightly salted gluten free shortbread crust.
Someone needs to tell me why I don't make tarts more often?! This caramel pear tart is officially changing that. That's right, this recipe is a game changer. In fact, not only do I need to start making more tarts, I also need to start baking with pears more often!
When I decided to play around with a topping for my favorite shortbread crust (the same one I use in my butterscotch pie), I was intrigued by the idea of combining salted caramel and pears. And lo and behold... this combination really works!
I won't tell you how quickly this tart disappeared after I made it. But it's safe to say it was a big hit all around and, yes, I will be making lots of gluten free tarts here in the future thank you very much.
While I'm sure this recipe would work with fresh pears, I wanted to keep it easy (and also want to be able to make this recipe year-round, whenever I am craving it). So I used canned pears. And it worked like a charm! Let me talk you through it.
Why You'll Love This Caramel Pear Tart...
- I absolutely love this buttery shortbread crust. It's slightly salted and not too sweet, so it works perfectly with that topping without being cloying.
- The filling is beyond easy. Like, three ingredients easy. Who doesn't love that?!
- That caramel + pear combination is truly dreamy, and this tart is especially delicious when topped with some homemade whipped cream or vanilla ice cream.
What You'll Need...
- For the crust: unsalted butter + granulated sugar + gluten free flour (I use Bob's Red Mill 1 to 1) + fine sea salt.
- For the topping: canned pears (drained and thinly sliced) + salted caramel sauce + cinnamon.
How To Make...
To make the gluten free shortbread crust, we'll start by creaming the butter with the sugar until it's smooth. Add in the flour and salt and continue to mix on low speed until the dough starts to come together. The dough will look crumbly and coarse but soft.
Transfer the dough to a greased tart pan and use your hands to press it into an even layer along the bottom of the pan and up the sides. Now let's move onto the topping!
Once the canned pears have been fully drained and cut into thin slices, toss them into a medium bowl and add the caramel sauce and cinnamon. Mix it all up to fully combine, and then add to your crust. Yes, it's really that simple!
Bake on 425ºF for 10 minutes, then turn the oven down to 350ºF for another 15 minutes. While you can technically enjoy this tart warm and fresh from the oven, I recommend cooling it completely and popping it into the refrigerator to chill for an hour before serving.
Tips For Making The Best Pear Tart...
- As always, I recommend weighing the flour with a scale to ensure accuracy. Too much flour will really affect the texture of the crust. We'll be using 148 grams of gluten free flour for this recipe.
- You can get creative with the topping and arrange the individual pear slices however you'd like! I like to keep things simple and actually prefer the slightly imperfect look with this tart, so I just added the topping right on and spread it evenly.
- Be sure not to open the oven door when reducing the temperature. Leave the tart in the oven.
- I recommend using a tart pan with a removable bottom. This is the kind I use and love.
- To make this pear tart vegan, you would need to substitute your favorite non-dairy butter in the crust. I haven't tested it, but it should work.
- If you can't find salted caramel sauce, any type of caramel sauce should work just fine. You can go with a store-bought one or make your own!
Did you try my caramel pear tart? Leave a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
For More Gluten Free Pie Recipes, Check Out My...
Caramel Pear Tart - Gluten Free, Eggless
For the crust:
- ⅓ cup (75g) unsalted butter room temperature
- ⅓ cup (67g) granulated sugar
- 1 cup (148g) gluten free flour blend
- ½ teaspoon fine sea salt
For the topping:
- 1 can (15 ounces) pears drained and thinly sliced
- ½ cup (120ml) salted caramel sauce
- ½ teaspoon cinnamon
- Preheat the oven to 425°F. Grease a tart pan and set aside.
- To make the crust, using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the flour and salt and mix on low speed until combined. The dough will be crumbly. Transfer the dough to the greased pan and use your hands to press it evenly along the bottom and up the sides of the pan. Set aside.
- In a medium bowl, toss the thinly sliced pears, salted caramel sauce, and cinnamon until combined. Spread evenly on top of the crust. Bake for 10 minutes then, without removing the tart from the oven, reduce the temperature to 350°F and continue baking for another 15 minutes. Allow to cool completely before chilling in the refrigerator for 1 hour.
- I recommend using a tart pan with a removable bottom.
- If you can't find salted caramel sauce, regular caramel sauce will work just fine.
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