A showstopping fresh pear tart with salted caramel and delicate phyllo dough. Perfect for a fall dessert!
For the crust:
- 10 sheets Athens Fillo Dough
- 3 tablespoons unsalted butter, melted
For the pear filling:
- 3 to 4 medium Bosc pears, peeled, cored and thinly sliced
- 1 tablespoon granulated sugar
- 1 tablespoon cold unsalted butter, cut into small cubes
For the caramel topping:
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- Generous pinch of sea salt
- 2 tablespoons heavy cream
- Heat oven to 400°F. Brush 1 sheet fillo 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.
Keywords: fillo dough, phyllo dough, phyllo pie, fillo pie, Bosc pear pie