{"id":4492,"date":"2021-02-09T14:22:54","date_gmt":"2021-02-09T14:22:54","guid":{"rendered":"https:\/\/thetableofspice.com\/?p=4492"},"modified":"2021-02-09T19:23:50","modified_gmt":"2021-02-09T19:23:50","slug":"pear-tart-with-cardamom-caramel-sauce","status":"publish","type":"post","link":"https:\/\/thetableofspice.com\/old\/pear-tart-with-cardamom-caramel-sauce\/","title":{"rendered":"Pear Tart with Cardamom Caramel Sauce"},"content":{"rendered":"\n
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If you love the pears + caramel sauce, puff pastry and a hint of cardamom then this easy tart is perfect for you! I wanted to make a quick and easy, I mean SUPER easy dessert for husband without having to spend hours in the kitchen. <\/p>\n\n\n\n

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This valentine, Harry and David sent me their basket of royal rivera pears, chocolate truffles, chocolate caramel popcorn and some butter cookies. I wanted to use there amazing pears in a sweet dessert that didn’t require alot of ingredients and time. <\/p>\n\n\n\n

DID YOU MAKE THIS DISH?<\/h1>\n\n\n\n

If you make this dish, be sure to leave a comment and\/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don\u2019t forget to tag me on Instagram\u00a0@thetableofspice<\/a>\u00a0or hashtag\u00a0#thetableofspice<\/a>\u00a0or both! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Pear Tart with Cardamom Caramel Sauce<\/h2>\n
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<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Dessert<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>caramel sauce, cardamom, pear tart<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Sweta Patel<\/span><\/div>\n\n\n

Ingredients<\/h3>

Pear tarts <\/h4>
  • 2<\/span> pears<\/span> sliced <\/span><\/li>
  • 1<\/span> packet puff pastry <\/span> thawed <\/span><\/li>
  • 1<\/span> egg<\/span> beaten<\/span> for egg wash <\/span><\/li>
  • 4<\/span> tsp<\/span> brown sugar <\/span><\/li><\/ul><\/div>

    Caramel Cardamom Sauce <\/h4>
    • 2<\/span> tbsp<\/span> butter<\/span><\/li>
    • 2<\/span> tbsp<\/span> brown sugar <\/span><\/li>
    • 1<\/span> tbsp<\/span> heavy cream <\/span><\/li>
    • pinch of salt <\/span><\/li>
    • \u00bc<\/span> tsp<\/span> ground cardamon<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      Pear tart <\/h4>
      • Preheat your oven to 400\u00b0F. Line a baking sheet with parchment paper. Roll out your puff pastry and divide your rectangular shaped puff pastry into 4 rectangles. With a sharp knife, cut an \u201cL\u201d \u00a0into 2 opposing corners, don\u2019t cut all the way but leave\u00a0a \u00bd-inch in two corners. <\/span><\/div><\/li>
      • Pick up the cut corners of the pastry, cross them over each other (one over, one under) and lay them flat (now on opposite sides). Brush the tops of the pastry with the egg wash and place sliced pears on top. Spinkle 1tsp of brown sugar on top of each tart.<\/span><\/div><\/li>
      • Bake in the preheated oven for 30 minutes or until pears are soft and pastry is golden<\/span><\/div><\/li><\/ul><\/div>

        Caramel Cardamom Sauce <\/h4>
        • In a sauce pan, heat up the butter and add the brown sugar. Stir until everything is dissolved and add the pinch of salt and ground cardamom. Next slowly add the cream and whisk until you have a smooth caramel sauce. Keep on warm until tarts are done. <\/span><\/div><\/li>
        • Once tarts are done cooking, drizzle on the caradmon caramel sauce and enjoy! <\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          Notes<\/h3>
            \n
          • I used Pepperidge farms puff pastry, and only used 1 sheet for this recipe.\u00a0<\/li>\n
          • You can skin the pears or leave them as is.\u00a0<\/li>\n
          • Dust on some powdered sugar if you like, definitely add a extra sweetness.\u00a0<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

            If you love the pears + caramel sauce, puff pastry and a hint of cardamom then this easy tart is perfect for you! I wanted to make a quick and easy, I mean SUPER easy…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1911,1913],"tags":[2035,2036,2034,2032,1181,2033],"class_list":["post-4492","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes","tag-caramel-sauce","tag-cardamom","tag-harry-and-david","tag-pear-tart","tag-puff-pastry","tag-tart"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/4492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/comments?post=4492"}],"version-history":[{"count":1,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/4492\/revisions"}],"predecessor-version":[{"id":4498,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/4492\/revisions\/4498"}],"wp:attachment":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/media?parent=4492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/categories?post=4492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/tags?post=4492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}