Top apples and pears with caramel and you’ll devour this autumn tart in no time. And no one needs to know just how simple this fall dessert is to make. Purchased puff pastry keeps things easy, plus it’s delicious right from the oven or at room temperature.
Apple-Pear Tarts with Caramel Sauce
- Measuring Cups/Spoons
- 18 x 24-Inch Plastic Cutting Board
- 10" Chef's Knife
- Half-Sheet Pan
- Glass Nesting Bowls
THE TARTS, COMBINE
- 2 tbsp. Granulated sugar
- 2 tbsp. Brown sugar
- ¼ tsp. Table salt
- ¼ tsp. Ground cinnamon
- 1 Granny Smith apple, thinly sliced
- 1 tbsp. Fresh lemon juice
- 1 Sheet frozen puff pastry (½ pkg.; 8.65 oz.), thawed, halved horizontally
- 1 Red Bartlett pear, thinly sliced
THE CARAMEL, COMBINE
- ¼ cup Packed brown sugar
- 2 tbsp. Unsalted butter
- 2 tbsp. Heavy cream
- ¼ tsp. Pure vanilla extract
- ⅛ tsp. Table salt
- Finely chopped toasted pecans
- Preheat oven to 425°. Line a baking sheet with parchment.
- Combine granulated sugar, brown sugar, salt, and cinnamon.
- Toss apples and pears with lemon juice, then toss with sugar mixture.
- Place puff pastry halves on prepared baking sheet. Alternate apple and pear slices, overlapping, onto pastry halves, leaving an edge around all sides. Slightly pinch edges around tarts to enclose (this helps the edges puff up around the outside). Bake tarts until golden brown, 20–25 minutes.
- Combine brown sugar, butter, cream, vanilla, and salt in a saucepan and heat over medium-low until thickened, 5–7 minutes. Drizzle tarts with caramel, then top with pecans.
1 servings per container
- Amount Per ServingCalories125
- % Daily Value *
- Total Fat
- Saturated Fat 3g 15%
- Cholesterol 13mg 5%
- Sodium 130mg 6%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Protein 1g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.