Crackly Caramel Pear Tarts

These Crackly Caramel Pear Tarts are a delicate balance of elegance and comfort. Each tartlet features a crisp, golden shortcrust base filled with luscious vanilla pastry cream. Nestled on top, tender poached pears are fanned out like petals—each slice catching the light beneath a glossy caramel glaze.

As the caramel sets, it forms a beautifully crackled shell that gives way with a satisfying snap to reveal the soft, buttery layers beneath. Perfect for a special dessert or a cozy afternoon tea, these little tarts are just the right mix of refined and rustic—like something pulled from a French countryside kitchen and served with a smile.

Ingredients

13oz/375g pack sweet shortcrust pastry
4 whole peeled pears, poached
For the pastry cream:
2 eggs
2oz/50g caster sugar
1oz/25g plain flour
1/2pt/300ml milk
few drops vanilla essence
For the caramel:
4oz/100g sugar
2fl oz/50ml water

Instructions

1) Roll out pastry on a lightly floured board. Line 4 individual loose bottomed fluted tart tins. Chill for 30 minutes. Bake blind for 15 minutes at 400F, 200C, until pastry is set and crisp. Remove from oven and cool.

2) For the pasty cream, whisk eggs and sugar until light and creamy. Whisk in flour. Bring milk up to bubbling point and gradually whisk into egg mixture. Add vanilla essence. Return to a clean pan and stir over low heat until thickened. Remove for heat. Cover surface with buttered grease proof paper to prevent a skin forming. Cool.

3) Fill cases with pastry cream. Cut pears in half and slice lengthwise. Arrange slice son top of each tart in a fan shape.

4) For the crackly caramel topping, dissolve sugar in water over low heat. Boil rapidly until just golden. Spoon over tarts and leave to cool and set.