There’s something magical about a salted caramel pear tart—it’s got that perfect balance of sweet and salty, wrapped in a buttery, flaky crust that just melts in your mouth. I fell in love with this dessert years ago at a tiny Parisian bakery, and after countless attempts (and a few caramel mishaps), I finally nailed a homemade version that’s *almost* as good as the original. The best part? It’s way easier than it looks. Ripe pears, a rich caramel sauce, and a pinch of sea salt come together in this stunning tart that’ll make you feel like a pastry chef—no fancy skills required. Trust me, one bite and you’ll be hooked.

Why You’ll Love This Salted Caramel Pear Tart

This tart is a total showstopper, and here’s why:

Perfect sweet-salty balance: The rich caramel paired with a pinch of sea salt and juicy pears is pure harmony in every bite.
Buttery, flaky crust: It’s so tender and crisp, you’ll want to eat it all on its own.

Impressive presentation: The golden caramel and pear slices make it look like it came straight from a French bakery.
Simple steps: No fancy techniques—just straightforward baking that’s easier than you think.

Ingredients for Salted Caramel Pear Tart

Gathering the right ingredients is half the battle with this tart—the magic happens when you combine simple, quality components. Here’s what you’ll need:

For the crust: 1 ½ cups all-purpose flour (spooned and leveled, please!), ½ cup unsalted butter (chilled and cubed—don’t let it soften!), ¼ cup granulated sugar, ¼ teaspoon salt (I use fine sea salt), 3-4 tablespoons ice water (literally toss an ice cube in your measuring cup)
For the pears: 3 ripe but firm pears (Bosc or Anjou work best—peeled, cored, and sliced ¼-inch thick)
For the salted caramel: ½ cup granulated sugar (no substitutes here—this is caramel we’re making!), ¼ cup heavy cream (warmed slightly to prevent splattering), 2 tablespoons unsalted butter (room temp is fine), ½ teaspoon flaky sea salt (Maldon is my go-to for that perfect crunch)

Pro tip: Measure everything before you start. Once that sugar starts caramelizing, you won’t have time to hunt for ingredients!

How to Make Salted Caramel Pear Tart

Alright, let’s dive in! This tart comes together in three main steps—crust, caramel, assembly—but don’t worry, I’ll walk you through each one. Just remember: caramel waits for no one, so read all the steps first and have everything ready to go!

Prepare the Tart Crust

First things first: preheat your oven to 375°F (190°C). While that’s heating up, let’s make the crust. In a large bowl, whisk together the flour, sugar, and salt. Now grab your chilled butter cubes—this is key for flakiness!—and cut them into the flour mixture using a pastry cutter or two knives until it looks like coarse sand with some pea-sized butter bits remaining.

Drizzle in the ice water, 1 tablespoon at a time, gently mixing with a fork just until the dough comes together. You’ll know it’s ready when you can press a bit between your fingers and it holds its shape without crumbling. Don’t overwork it! Form the dough into a disk, wrap it in plastic, and pop it in the fridge for 15 minutes while you prep the pears.

Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness, then carefully transfer it to your tart pan. Press it gently into the corners and trim any excess. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes until just set—we’ll finish baking it with the filling later.

Make the Salted Caramel

Here’s where things get exciting (and a little dangerous—be careful!). In a light-colored saucepan (so you can see the color change), heat the 1/2 cup sugar over medium heat. Don’t stir! Just swirl the pan occasionally as the sugar melts. It’ll clump first—that’s normal—then turn into clear liquid, then gradually deepen to a gorgeous amber color. This whole process takes about 5-7 minutes.

When it reaches that perfect copper penny hue (and smells heavenly), immediately remove from heat and carefully whisk in the warm cream—it’ll bubble violently, so stand back! Once incorporated, stir in the butter and sea salt until smooth. Set aside to cool slightly while you arrange the pears.

Assemble and Bake the Tart

Now for the fun part! Arrange your pear slices in concentric circles over the par-baked crust—I like to start from the outside and work inward, slightly overlapping each slice. Pour that luscious caramel evenly over the pears, letting it seep into all the nooks and crannies.

Bake for 25-30 minutes until the caramel is bubbling and the crust is golden brown. Resist the urge to cut into it right away! Let it cool completely on a wire rack—I know it’s hard, but this lets the caramel set properly. The wait is worth it, promise.

Salted Caramel Pear Tart - detail 1

Tips for the Perfect Salted Caramel Pear Tart

After making this tart more times than I can count (and learning from all my mistakes), here are my can’t-skip tips:

Chill that dough: Seriously—don’t rush it. Cold butter equals flaky layers, and resting the dough prevents shrinkage.
Watch your caramel: Use a candy thermometer if you’re nervous (350°F is ideal), and pull it just before it looks dark enough—it keeps cooking off heat!

Cool completely: I know it’s tempting, but slicing too soon turns your beautiful tart into a caramel puddle. Worth the wait.

Ingredient Substitutions and Notes

No pears on hand? No problem! Here are my go-to swaps and picks:

Pears: Bosc or Anjou hold their shape best. In a pinch, apples work too—try Honeycrisp for sweetness or Granny Smith for tartness.

Gluten-free: Swap all-purpose flour for 1:1 almond flour (add 1 extra tbsp butter if dough feels dry).
Caramel sweetener: Honey or maple syrup can replace sugar, but expect a darker caramel and slightly softer set.
Dairy-free: Coconut oil works for butter in the crust, and coconut cream substitutes beautifully in the caramel.

Always use ripe-but-firm fruit—mushy pears turn the tart soggy!

Serving and Storing Salted Caramel Pear Tart

This tart is absolute heaven served slightly warm with a scoop of vanilla ice cream melting over the top—the contrast of cold cream and warm caramel is pure magic. For elegant portions, use a sharp knife dipped in hot water between slices.

Leftovers (if you’re lucky enough to have any!) keep beautifully. Just cover tightly and refrigerate for up to 3 days. To reheat, pop individual slices in a 300°F oven for 5-8 minutes until the caramel softens again. Pro tip: The tart actually tastes even better the next day as the flavors meld together!

Salted Caramel Pear Tart - detail 2

Salted Caramel Pear Tart FAQs

Q1. Can I use store-bought caramel sauce instead of making my own?
You can, but homemade caramel makes all the difference! Store-bought versions often lack depth and that perfect salty balance. If you’re truly pressed for time, look for a high-quality caramel with minimal additives—but trust me, that 7 minutes of stirring is worth it for the real deal.

Q2. How do I prevent a soggy crust?
Two secrets: blind baking (that initial bake with weights) and choosing firm pears. Also, don’t slice your pears too thin—¼-inch is ideal. If your pears are extra juicy, pat them dry with a paper towel before arranging.

Q3. My caramel crystallized—what went wrong?
Ah, the dreaded sugar graveyard! This happens if sugar crystals stick to the pan’s sides. Always use a clean, dry pan, and resist stirring once melting begins. If crystals form, brush the pan’s sides with a wet pastry brush to dissolve them.

Q4. Can I make this tart ahead?
Absolutely! The crust can be par-baked up to 2 days in advance (store at room temp). Assemble and bake the full tart up to 8 hours before serving—just let it cool completely before covering. The caramel actually sets better after resting!

Q5. What’s the best way to slice this tart cleanly?
Warm your knife! Dip it in hot water and wipe dry between each slice. The heat helps glide through the caramel without dragging pears out of place. Works like a charm every time.

Nutritional Information

Estimates vary based on ingredients. Per serving: 320 kcal, 15g fat (9g saturated), 45g carbs (3g fiber, 25g sugar), and 3g protein. Remember—this is dessert, so enjoy every delicious bite!

Share Your Salted Caramel Pear Tart

Did you make this tart? I’d love to see your masterpiece! Snap a photo, leave a rating, or share your twists in the comments below—nothing makes me happier than seeing your creations come to life. You can also find more delicious recipes on Pinterest.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

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Why You’ll Love This Salted Caramel Pear Tart

Ingredients for Salted Caramel Pear Tart