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Curtis Stone’s spiced pear upside-down caramel tart

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  • High in dietary fibre
  • Vegetarian
  • Seafood free
  • Shellfish free
  • Egg free

Served with a gooey caramel sauce, this impressive upside-down spiced pear tart looks as delicious as it tastes. Give it a go for your next get-together.

  • Serves8
  • Cook time1 hour 10 minutes
  • Prep time30 minutes, + cooling time

Ingredients

  • 2 sheets frozen puff pastry, just thawed
  • 1 1/4 cups (275g) caster sugar, divided
  • 45g unsalted butter, chopped, at room temperature
  • 1 tbs apple cider vinegar
  • 1 tsp ground cinnamon
  • 5 William Bartlett pears, peeled, halved, cored
  • 1/2 cup (125ml) Coles Thickened Cream, warmed

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 190°C (170°C fan-forced). Place 1 sheet of pastry on a sheet of baking paper. Top with the remaining pastry sheet. Use a rolling pin to roll out pastry to a 30cm square. Use a knife to trim the corners to make a 30cm disc. Prick pastry all over with a fork and place in the fridge until needed.
  2. Step 2

    Heat a 25cm (top measurement) ovenproof frying pan over medium heat. Add 3/4 cup (165g) sugar and cook, without stirring, for 6 mins or until sugar melts and turns a deep amber colour. As the sugar melts and caramelises, tilt and swirl pan to distribute caramel evenly.
  3. Step 3

    Remove pan from heat and whisk in the butter, vinegar, cinnamon and a pinch of salt until smooth and combined. Set aside to cool slightly.
  4. Step 4

    Arrange the pears, cut-side up, over the base of the pan. Place pastry over pears and tuck in the edges between the pears and the side of the pan. Cut 2 small slits in the centre of the pastry.
  5. Step 5

    Bake for 30 mins or until pastry is puffed and starting to brown. Reduce heat to 175°C (155°C fan-forced) and bake for 30 mins or until pear is tender and pastry is golden brown and cooked through. Set aside for 20 mins to cool.
  6. Step 6

    Meanwhile, in a small saucepan over medium heat, add the remaining sugar and cook, without stirring, for 6 mins or until the sugar melts and turns a deep amber colour. Carefully add the warmed cream and a pinch of salt and stir until well combined. Transfer the caramel sauce to a heatproof jug.
  7. Step 7

    While holding the edge of the tart in place, gently tilt the pan over a small heatproof bowl and pour out excess liquid, reserving the juices. Place a large rimmed serving plate over the pan and carefully invert tart onto the plate.
  8. Step 8

    Drizzle tart with caramel sauce and reserved juices to serve.

Nutrition Information

Per Serve

Energy: 1800kJ/431 Cals (21%)

Protein: 3g (6%)

Fat: 17g (24%)

Sat fat: 10g (42%)

Carb: 63g (20%)

Sugar: 45g (50%)

Fibre: 5g (17%)

Sodium: 194mg (10%)

Curtis Stone’s spiced pear upside-down caramel tart

Curtis Stone’s spiced pear upside-down caramel tart
  • Serves8
  • Cook time1 hour 10 minutes
  • Prep time30 minutes, + cooling time
Ingredients
  • 2 sheets frozen puff pastry, just thawed
  • 1 1/4 cups (275g) caster sugar, divided
  • 45g unsalted butter, chopped, at room temperature
  • 1 tbs apple cider vinegar
  • 1 tsp ground cinnamon
  • 5 William Bartlett pears, peeled, halved, cored
  • 1/2 cup (125ml) Coles Thickened Cream, warmed
    Description

    Served with a gooey caramel sauce, this impressive upside-down spiced pear tart looks as delicious as it tastes. Give it a go for your next get-together.

    Method
    1. Step 1

      Preheat oven to 190°C (170°C fan-forced). Place 1 sheet of pastry on a sheet of baking paper. Top with the remaining pastry sheet. Use a rolling pin to roll out pastry to a 30cm square. Use a knife to trim the corners to make a 30cm disc. Prick pastry all over with a fork and place in the fridge until needed.
    2. Step 2

      Heat a 25cm (top measurement) ovenproof frying pan over medium heat. Add 3/4 cup (165g) sugar and cook, without stirring, for 6 mins or until sugar melts and turns a deep amber colour. As the sugar melts and caramelises, tilt and swirl pan to distribute caramel evenly.
    3. Step 3

      Remove pan from heat and whisk in the butter, vinegar, cinnamon and a pinch of salt until smooth and combined. Set aside to cool slightly.
    4. Step 4

      Arrange the pears, cut-side up, over the base of the pan. Place pastry over pears and tuck in the edges between the pears and the side of the pan. Cut 2 small slits in the centre of the pastry.
    5. Step 5

      Bake for 30 mins or until pastry is puffed and starting to brown. Reduce heat to 175°C (155°C fan-forced) and bake for 30 mins or until pear is tender and pastry is golden brown and cooked through. Set aside for 20 mins to cool.
    6. Step 6

      Meanwhile, in a small saucepan over medium heat, add the remaining sugar and cook, without stirring, for 6 mins or until the sugar melts and turns a deep amber colour. Carefully add the warmed cream and a pinch of salt and stir until well combined. Transfer the caramel sauce to a heatproof jug.
    7. Step 7

      While holding the edge of the tart in place, gently tilt the pan over a small heatproof bowl and pour out excess liquid, reserving the juices. Place a large rimmed serving plate over the pan and carefully invert tart onto the plate.
    8. Step 8

      Drizzle tart with caramel sauce and reserved juices to serve.