This salted caramel pear phyllo tart features a buttery-crisp crust topped with thin, caramel-topped slices of fresh pear. An easy beauty!
A Quick Look At The Recipe
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Prep Time
40 minutes
Cook Time
1 hour
Total Time
1 hour 40 minutes
Servings
10 Slices
Difficulty
Easy
Calories *
182 kcal per serving
Technique
Layer phyllo sheets in pan, fill with pears, bake, add caramel and bake.
Flavor Profile
Buttery phyllo crust topped with tender pears topped with salted caramel.
* Based on nutrition panel
A great, easy pear dessert! I don’t use phyllo dough very often, and I am glad I branched out with this dessert. It was easy to make, and everyone was pleased with it at dinner. I served it warm with vanilla ice cream and more caramel! ⭐⭐⭐⭐⭐
Mara
This Salted Caramel Pear Phyllo Tart is fall dessert goals. A base of buttery-crisp phyllo dough is topped with thin slices of fresh pear and brushed with salted caramel for a treat that is as showstopping as it is delicious.
Here’s what I want you to do: Drop everything Monday is asking for and make this tart. Seriously. It’ll change your day — nay, your week. Nay — your LIFE.
(OK that might be an exaggeration, but the point is it’s really tasty.)
Ever since I saw Deb’s gorgeous mosaic tart (ummm yes, “ever since” meaning like three years ago) I’ve been wanting to have a go at my own version. I’m generally more one for eating fussy, fancy desserts rather than making them — and as you can see by the rustic-ness of this tart, and my preference for this peach cobbler recipe— but this one is worth every effort it takes to delicately arrange the thin pear slices in a circular design. And even that isn’t so hard.
Plus, in the end you get a stunning, caramel glazed tart with a sweet pear filling and a tender, flaky phyllo crust. It also happens to be super delicious, too.
I was tempted to make this an apple tart, but here’s what happened: I saw the display of beautiful Bosc pears at the store and I just couldn’t pass them up. I had no intentions at the time of making this dessert — I just wanted to eat a whole bunch of pears, apparently. But then, as often happens in our household, I realized when I got home that I had also been wooed a few days earlier by the strawberry display, and the blueberry display. And just like that, our produce drawer was filled to the brim with fruit that needed to be put to use.
So I made some smoothies, I cut up a few berries for the tot (she is OBSESSED with blueberries), and then I decided this tart needed to happen. I think that might have been one of my better decisions in life.
How to Make an Easy Pear Tart
I fear I may have miscommunicated earlier the level of fussiness for this tart, so let me assure you — if I took the time to make it, you certainly can, too. Because I am the Most Impatient of All when it comes to making desserts and I don’t have time/patience to craft anything worthy of a high-end bakery in my kitchen — and I assume you don’t, either. So let me be clear: This tart is easy. And the result just happens to be beautiful. And if all else fails, who really cares what it looks like when you take one bite and realize the rest of it isn’t going to make it to see the light of day because HOLYWHOAYUM. Or something like that.
But while I do sincerely love the pear filling topped with a thin caramel glaze, my favorite favorite part of the tart is the phyllo crust. Layers of impossibly thin, butter-brushed Athens fillo dough is placed into a tart pan in a fanned circle, then folded in to create a delicate crust. Then the crust is filled with pears, baked to golden brown perfection, and brushed with caramel. And just like that — dessert. Which might be my new life’s motto.
So, like I said: Drop everything and make this tart. You’ll be glad you did.
Recommended Pear Recipes
Breakfast & Brunch
Winter
Quick Breads
Appetizers & Snacks
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Salted Caramel Pear Phyllo Tart
Ingredients
For the crust:
- 10 sheets phyllo dough
- 3 tablespoons unsalted butter, melted
For the pear filling:
- 3 Bosc pears, peeled, cored and thinly sliced
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter, cold, cut into small cubes
For the caramel topping:
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter
- pinch sea salt
- 2 tablespoons heavy cream
Instructions
- Heat oven to 400°F. Brush 1 sheet phyllo dough with melted butter, then gently press into bottom and sides of 9-inch tart pan, letting ends extend over edges of pan.
- Repeat with remaining fillo dough, brushing each layer with butter and arranging in pan in rotation so corners of dough do not overlap. Fold in edges of dough, slightly pinching sides to form crust.
- Arrange pear slices in decorative circles in prepared crust. Sprinkle top with sugar and cubes of butter.
- Bake 45 minutes until crust is deep golden brown and pear topping is cooked. Remove from oven and transfer to cooling rack; leave oven on.
- Meanwhile, in small saucepan over medium heat, heat sugar until dissolved. Cook 3 to 4 minutes, carefully swirling pan, until sugar begins to caramelize and turn amber in color. Remove from heat; stir in butter and salt until combined. Stir in heavy cream.
- Return saucepan to stovetop over medium heat; continue to cook sauce 2 minutes, stirring constantly, until slightly thickened and smooth. Remove from heat.
- Carefully and quickly brush top of tart with caramel sauce (you may need to reheat sauce over medium heat if it becomes too thick). Be sure to brush both crust and pear topping (there may be some caramel sauce left over). Return tart to oven and bake 10 minutes until caramel is melted and just begins to bubble.
- Return tart to cooling rack. Cool completely before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!P.S. For another tasty tart, try my Flourless Dark Chocolate Pistachio Tart!
Can you make ahead of time then pop it in to serve warm?
Hi Michele! You can make it ahead! Just bake the tart fully, cool it, and store it in the fridge. When you’re ready to serve, warm it in a 300°F oven until heated through. The phyllo will crisp back up nicely. Happy baking! ~gvd team
A great, easy pear dessert! I don’t use phyllo dough very often, and I am glad I branched out with this dessert. It was easy to make, and everyone was pleased with it at dinner. I served it warm with vanilla ice cream and more caramel!
Could I use buttermilk instead of heavy cream in this recipe or will it mess with the chemistry?
Hi Olivia! To be totally honest with you, heavy cream is your best bet for this recipe. If making a buttermilk caramel, you usually need to balance it out with some baking soda to neutralize the acidity and prevent it from curdling. You could do some experimenting, but for such a small batch size, if you want the classic caramel richness heavy cream will serve you best! ~gvd team
Yummy! Delicious recipe!
Made this today and it is super!!!
Sue, SO happy to hear that; thank you!
I was a bit concerned about baking with the phylllo, but it baked well and the family enjoyed it!
This is amazing, and your photo skills are superb!
Jan — I wouldn’t recommend it as I worry it will affect the texture of the pears/phyllo crust.