There are certain desserts that instantly make a house feel warmer, no matter the season. This Irresistible Salted Caramel Pear Tart is one of them. I still remember my grandmother placing a rustic pear tart on the table during chilly autumn evenings, the kitchen filled with the scent of butter, caramel, and gently spiced fruit. Over the years, I’ve simplified her method without losing that comforting magic — turning it into a 3-step tart that anyone can master.
This American-inspired dessert balances elegance and ease: flaky pastry, tender pears, and a glossy salted caramel finish that makes every slice unforgettable. It works beautifully in winter, when served warm with vanilla ice cream, and just as well in summer, paired with whipped cream or enjoyed chilled.
Whether you’re baking for guests or treating yourself, this salted caramel pear tart is guaranteed to impress without stress.
Why You’ll Love This Salted Caramel Pear Tart
- Made in just 3 simple steps
- Perfect for both summer and winter
- Rich, buttery caramel balanced with fresh pears
- Elegant enough for holidays, easy enough for weekends
- Classic American dessert with a European-style finish
If you enjoy fruit-forward desserts, you may also love this rustic apple galette or classic pecan pie, both timeless favorites in American baking traditions.
Ingredients for Salted Caramel Pear Tart (8 Slices)
For the Tart Base
- 1 store-bought or homemade shortcrust pastry
- 1 tablespoon butter (for greasing)
- 1 tablespoon flour (for dusting)
For the Pear Filling
- 4 ripe but firm pears (Bartlett or Anjou work best)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons brown sugar
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (room temperature)
- ½ cup heavy cream (warm)
- 1 teaspoon sea salt (adjust to taste)
Tip: High-quality butter makes a noticeable difference. For guidance, see this butter selection guide from Bon Appétit.
Equipment You’ll Need
- 9-inch tart pan
- Saucepan (heavy-bottomed)
- Rolling pin
- Sharp knife or mandoline
- Mixing bowls
Step-by-Step: How to Make Salted Caramel Pear Tart
Step 1: Prepare the Crust and Pears
Preheat your oven to 180°C / 350°F.
Lightly butter and flour your tart pan. Roll out the pastry and gently press it into the pan, trimming the edges neatly. Prick the base with a fork and chill for 15 minutes — this prevents shrinking.
Meanwhile, peel and core the pears. Slice them thinly and toss with lemon juice, vanilla, cinnamon, nutmeg, and brown sugar. This seasoning enhances the pears’ natural sweetness without overpowering them.
For perfect slicing techniques, this pear-prepping guide from Serious Eats is excellent.
Step 2: Make the Salted Caramel Sauce
In a saucepan over medium heat, melt the sugar without stirring. Swirl gently until it turns a deep amber color.
Add butter carefully (it will bubble), whisk until smooth, then slowly pour in the warm cream. Remove from heat and stir in sea salt.
Let the salted caramel cool slightly — it should be pourable but not scorching.
Important: Never rush caramel. Color equals flavor, and patience is key.
Step 3: Assemble and Bake
Arrange the pear slices in a fan or spiral pattern over the chilled crust. Pour half of the salted caramel sauce evenly over the pears.
Bake for 35–40 minutes, until the crust is golden and the pears are tender.
Let the tart cool for 15 minutes before drizzling with the remaining caramel sauce.
Serving Suggestions (All-Season Friendly)
Winter Serving Ideas
- Warm slice with vanilla bean ice cream
- Add toasted pecans for crunch
- Serve with hot coffee or spiced tea
Summer Serving Ideas
- Chill and serve with whipped cream
- Pair with fresh berries
- Enjoy with iced coffee or cold brew
For more pairing inspiration, this dessert-and-drink guide from Food & Wine is a great resource.
Expert Tips for the Best Salted Caramel Pear Tart
- Use firm pears to prevent sogginess
- Chill the dough before baking
- Warm cream prevents caramel from seizing
- Don’t oversalt — balance is everything
Storage & Make-Ahead Tips
- Store covered in the fridge for up to 3 days
- Reheat gently at 160°C / 320°F
- Caramel sauce can be made 3 days ahead
Frequently Asked Questions
Can I use store-bought caramel?
Yes, but homemade salted caramel delivers deeper flavor and better texture.
Can I make this tart gluten-free?
Absolutely — use a gluten-free shortcrust pastry.
What pears work best?
Bartlett, Anjou, or Bosc pears hold their shape beautifully.
Final Thoughts
This Irresistible Salted Caramel Pear Tart proves that a show-stopping dessert doesn’t need complicated steps. With just three simple stages, you get a tart that feels luxurious, nostalgic, and modern all at once.
If you make this recipe, I’d love to hear how you served it — warm or chilled? Leave a comment and share your twist 💛