Caramel Apple Pear Tart to Stick in Your Pie Hole

Its Pie time bitches. I took a month and a half off, sorda. I wanted to blog, but for reasons only known to me, the letter A is no longer on my laptop. I don’t want to talk about it, but I will say, karma might actually have foresight. I blogged like 15 posts about halfway and then would move on to what ever shiny object attracted my attention. Now I’m finishing them, at least some… So,  I made this salted caramel apple pear tart crumble. Yes the title is wordy, how else are you going to truly understand why you want to eat it so bad.

So I found this recipe in fine cooking magazine, no, the idea is not my own, but this is my bastardization of it. Its pretty much the same. I decided not to do a lattice. Caramel will stick to the top of the crumble better. And the amounts differ, because at some point I got too excited to pay attention.

I apologize for the quality of this photo. To avoid burn edges do what granny says, and line the edges of your pie with tinfoil.


For the crust

1 cup butter

1 1/2  cups+ flour

3/4 cups ground hazelnuts

1 tsp salt

1/2 cup sugar

Mix the flour, hazelnuts, salt, sugar and butter together until crumbles begin to form. Add a tablespoon of cold water, and kneed it only until the water is mixed in, and form it into two balls. Roll out one of the balls on a floured surface, and flip it into a tart pan. Reform the second ball into more crumbles by adding 1/4 cup more flour, and set it aside for the filling.

For the filling

2 pears

2 apples

1/2 cup sugar

1 tsp cardamom

zest and juice of 1 lemon

1/4 cup flour

1 tsp salt

Thinly slice up the apples and pears, and add in the sugar, flour, cardamom and and lemon juice and zest. Mix them up and set them aside while you make the caramel. I know I can add more spices, but simplicity makes this pies flavors come out.

For the Caramel

1/4 cup butter

1 cup sugar

1 tsp salt

3/4 cups heavy cream

Making your own caramel is not as big of a pain in the ass as you would think. It just feels harried and it can be scary. So, In a sauce pan on medium melt the butter, add in the sugar and salt, and stir it until the sugar has melted into the butter. Stir it every minute or two, until your sugar butter mix begins to lightly brown and caramelize. Once things feel like they are about to get out of hand with the browning,  and you are getting what looks like tiny chunks of melted wherthers candies (or hard caramels) quickly remove it from the heat, (I would suggest putting on an apron and some gloves for this) pour in the heavy cream, and whisk whisk whisk until the caramelized sugar has softened back into the the cream. If when you pour it in, a sudden freak burst of steam pops up. Just step back for a second until the heavy cream calms the F down, and go back to whisking. Once everything has combined into a lovely sauce, let it cool for a bit while you assemble your pie. (Pro tip: double the recipe and save half for your coffee. YAY!!!!)

Pie assembly

Yes, this does seem like a lot of work. It only takes like 30 minutes to get to this point once you make it twice. I’m sorry. Sometimes delicious isn’t easy. Preheat your oven to 375. Toss your pears and apples into the pie pan, and add a large potion of your caramel evenly over the top, then sprinkle the crumble over the top. Pop that in the oven for 30 minutes, or until the top has crisped, and the juices of the pie have began to bubble. That bubble is so important. Remove it, and once your pie has cooled enough to serve (because you won’t want to wait) drizzle the remains of the caramel over the top of the crumble.


1 Comment

Filed under Drinks, Holiday foods

One response to “Caramel Apple Pear Tart to Stick in Your Pie Hole

  1. mommy

    Very good! Very rich!


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