This tart combines caramel sauce, sweet pears, and a buttery shortbread crust!
Course Dessert, Snack
Cuisine American
Keyword cinnamon, eggless, gluten free, pear, salted caramel, tart
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Chill Time 1 hourhr
Total Time 1 hourhr40 minutesmins
Servings 10servings
Author Taleen Benson
Ingredients
For the crust:
⅓cup (75g)unsalted butterroom temperature
⅓cup (67g)granulated sugar
1cup (148g)gluten free flour blend
½teaspoonfine sea salt
For the topping:
1can (15 ounces)pearsdrained and thinly sliced
½cup (120ml)salted caramel sauce
½teaspooncinnamon
Instructions
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.
Notes
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.