Dulce de Leche Pear Tart
Author: boxofspice
Ingredients
- 350 grams puff pastry, defrosted
- 3-4 tbsps dulce leche (store bought is also good)
- 2 firm pears, core taken out and sliced thin
- 1 egg, beaten
- sugar for sprinkling
- ¼ tsp cardamom powder
- For the Dulce de Leche
- 1 can sweetened condensed milk
Instructions
- To make the dulce de leche, take a large pan and fill it water. The pan should be big enough to completely submerge the can of condensed milk. Make two hole in the tin of condensed milk on opposite sides. You can do this with a can opener. Also take off the label. Bring the water in the pan to a boil and then submerge the tin and lay it on its side with a pair of tongs. Reduce the heat to medium and let the can sit in the simmering water for three hours. Make sure the can is submerged at all times. You can add more boiling water from time to time. Once the three hours are up, make sure you cool the can completely before opening it. Once cool, open and stir well.
- Preheat the oven to 220°C / 430°F. Roll the puff pastry out on a floured surface to make a circle. Leave a 1 inch border around the edge. Finely crosshatch the centre of the pastry or poke it many times with a fork. Spread 3-4 tablespoons of the dulche de leche over the centre of the circle up to the border.
- Place the pear slices onto the centre of the tart and arrange them in a pattern. Sprinkle with the cardamom powder.
- Brush the edge of the pastry with egg, generously sprinkling with sugar on the pastry and all over the pears as well. Bake the tart for 18-20 minutes, or until the pastry is puffed up and golden and the pears are bubbling.
- Serve immediately with some ice cream.
Notes
1. DO NOT use soft or ripe pears for this recipe. I made that mistake and my tart was a hot mess.
2. Try and never use a tart tin when using puff pastry. The heat has nowhere to escape and the underside of 2 tries were raw. Always place the puff pastry on baking paper and then onto a baking tray.
3. When preheating the oven, let the baking tray get hot as well and then slide the baking paper with the tart on it. This helped make sure (to some extent that my underside was cooked through)
2. Try and never use a tart tin when using puff pastry. The heat has nowhere to escape and the underside of 2 tries were raw. Always place the puff pastry on baking paper and then onto a baking tray.
3. When preheating the oven, let the baking tray get hot as well and then slide the baking paper with the tart on it. This helped make sure (to some extent that my underside was cooked through)
Recipe by Box of Spice at https://boxofspice.com/2016/11/cardamom-dulce-de-leche-pear-tart/