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Decadent salted caramel and pear tart

Create this decadent salted caramel and pear tart for a cosy winter dinner party that your guests will never want to leave!


For the lattice top
400 g roll shortcrust pastry
For the salted caramel
¾ cup sugar
½ cup cream
125 g unsalted butter, cubed
2 tsp Maldon sea salt
For the pear tart
400 g roll shortcrust pastry
4 pears, peeled, cored and quartered
¼ cup sugar
Juice of 1 lemon
2 tbsp cornflour
½ tsp cinnamon
½ tsp almond essence
½ tsp vanilla essence
2 tbsp butter
1 egg, beaten

For the lattice top
1. Roll out the pastry on a floured surface to about 3 mm thick.
2. Dip cookie cutters in flour and cut out your desired shapes. Arrange them on a plate. If you need to layer the shapes, separate them with baking paper. Place in the freezer.
3. Use a ruler to cut long strips of pastry, mixing it up with thin and thick strips. Work quickly to prevent the dough from getting warm.
4. Place the lattice strips on a plate in the fridge (not the freezer) until you are ready for final assembly. They must be cold but still flexible.
For the salted caramel
1. Combine ¼ cup water and the sugar in a pot over medium heat. Swirl to help the sugar dissolve.
2. When the sugar turns a golden colour, remove from the heat and add the cream. Swirl until it stops bubbling, then add the cubes of butter. Whisk until the butter has been incorporated.
3. Add the salt and set aside.
For the pear tart
1. Preheat oven to 180°C. Grease a 20 cm loose-bottomed quiche tin.
2. Roll out the pastry on a floured surface to about 3 mm thick. Line the tin with the pastry and place it in the fridge to rest for 30 minutes.
3. In a pot over medium heat, mix the pears, sugar, lemon juice, cornflour, cinnamon, and vanilla and almond essence. Simmer for 6–7 minutes, stirring, until the sugar has dissolved. Add the butter and remove from the heat.
4. Bake the pastry case for 30 minutes, until golden.
5. Remove from the oven and spread the caramel over the bottom of the pastry case. Place the pears on top.
6. Using a pastry brush, apply a very thin layer of beaten egg around the rim of the pie. Begin to lay out the lattice. Lay down each piece in both directions to get an idea of what the finished design will look like. Once you are satisfied, trim the edges to fit neatly and arrange the strips so they are interlaced.
7. Once the lattice is finished, create a decorative border with the shapes you cut out. Brush the backs of your shapes with egg to act as a glue.
8. Brush the pastry with a thin layer of egg wash, avoiding the filling.
9. Bake the pie for 30–35 minutes, until golden. Serve with whipped cream.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

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