Recipe for the Most Delicious Pear Caramel Tartlets
We still have to wait a little while for the new season of Heel Holland Bakt with new stumbling home bakers. In the meantime, we’ll simply keep baking with the new Heel Holland Bakt Appeltaart baking book. The baking book is packed with delicious recipes featuring apples (and pears!), such as these pear caramel tartlets, to bake at home.
The combination of sweet caramel and salty miso is delicious. This recipe makes six small tartlets, but you can also make one large tart with a diameter of approximately 22 cm. That’s less work, but the little ones are very cute – and every now and then, presentation matters too.
How to make the pear caramel tartlets
1. DOUGH
- Cut the butter into cubes and place in the freezer for 5 minutes. Mix the flour with the cocoa powder and salt in a bowl using a whisk. Add the butter cubes and knead with cool hands and your fingertips until fine crumbs form (sablage). Add 2 or 3 tablespoons of ice-cold water and knead until smooth. Form into a ball, wrap in plastic wrap and leave to rest for at least 30 minutes.
2. LINE THE TARTLET PANS
- Grease the tartlet pans with butter. Divide the dough into 6 equal pieces and roll each piece out on a lightly floured work surface into a round sheet approximately 12 cm in diameter. Line each pan with a piece of dough. Prick holes in the base, trim any excess dough if necessary and place the pans in the refrigerator for another 20 minutes.
3. BAKE THE TART BASES
- Preheat the oven to 190 °C in good time. Cover each dough base with a piece of aluminum foil and fill with blind-baking weights. Bake the tart bases in the center of the oven for 12 minutes. Remove the foil and weights and bake for another 5-7 minutes until lightly browned and cooked through. Remove from the oven and leave to cool on a wire rack. Reduce the oven temperature to 160 °C.
4. MAKE THE MISO CARAMEL
- Heat the sugar with 3 tablespoons of water in a heavy-based saucepan over low heat. Try not to stir and wait until the sugar crystals have completely dissolved. Then turn up the heat and cook until you have a deep brown caramel. Remove from the heat and let the bubbling subside. Stir in the butter and miso (watch out for splashes). Then pour in the heavy cream and stir until you have a smooth caramel. Return the pan with the caramel to the heat and stir until smooth, but keep a close eye on the caramel.
5. PEEL THE PEARS
- Peel attractive stripes into the pears. Halve them and remove the cores with a melon baller. Cut the pear halves into a fan shape.
6. FILL + BAKE THE TARTLETS
- Fill the tart bases with the caramel and place half a fanned-out pear on top. Place the tartlets on a baking sheet lined with parchment paper and bake for another 8 minutes in the center of the oven. Sprinkle with sesame seeds and leave to cool. Try to remove the tartlets from the pans carefully; if this doesn’t work because of the caramel or the moisture from the pears, leave them in the tartlet pans and eat them with a dessert spoon.
Title: Heel Holland Bakt Appeltaart
Price: €22,50
Publisher: Kosmos
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