Pear and Salted Caramel Tart

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Pear and Salted Caramel Tart
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 Cove with whipped cream and a generous heap of raspberries, this truly is the perfect summertime dessert!

  • 30 Pears
  • 120g Caster sugar
  • 40g Salted butter
  • 1/4 tsp Maldon sea salt
  • Pre rolled Puff pastry
  • Step 1 Pre heat the oven to 200C
  • Step 2 Peel the pears and cut into quarters, cut the core out of each piece.
  • Step 3 Take an oven-safe frying pan approximately 21 cm in diameter, put on the heat and add the sugar.
  • Step 4 Heat until the sugar starts to caramelise and turn a golden brown colour, stir with a wooden spoon until all the sugar has caramelised.
  • Step 5 Add the butter and whisk until it comes together to form a caramel.
  • Step 6 Add the pears to the pan and mix well, cook for approximately 5-6 minutes until the pears soften, take off the heat and leave to cool.
  • Step 7 Cut a disk from the pre rolled puff pastry, approximately 24 cm in diameter, lay over the cooled pears and tuck the edges into the bottom of the pan.
  • Step 8 Cook for 20 - 25 minutes in the oven. Cool slightly
  • Step 9 Remove from the pan by flipping over the tart onto a plate, serve with vanilla ice cream or double cream.
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Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.