- Preheat the oven to 375°F.
- Spray an 8” or 9” removable bottom tart pan with nonstick cooking spray. Set aside.
- In a medium size bowl, add the room temperature Kerrygold Unsalted Butter and sugar. Use a wooden spoon to cream the butter and sugar together until smooth.
- Add the flour and kosher salt. Use the wooden spoon to combine thoroughly until a dough forms.
- Pour the dough into the prepared tart pan, and use your hands to press the dough into the pan and up the sides, in a smooth even layer.
- Place the tart shell in the freezer for at least 30-40 minutes to chill before baking.
- Spray one side of a piece of aluminum foil about 12”x12” with nonstick spray. Place the foil, spray side down on top of the chilled tart dough.
- Pour pie weights, or plenty of raw beans on top of the foil to blind bake the tart shell. Place the tart pan on a rimmed baking sheet, and bake for 20 minutes.
- Remove the pan from the oven, and carefully remove the foil and the pie weights/beans.
- Return the tart shell to the oven and bake for another 15 minutes until lightly golden brown. Remove from the oven and let cool completely.
- Meanwhile, prepare the frangipane. In a medium size bowl, combine the room temperature butter, sugar, almond flour, egg, almond extract, and kosher salt. Use a wooden spoon or electric hand mixer to combine all the ingredients thoroughly until the mixture is creamy and smooth.
- Once the tart shell has cooled, spoon the salted caramel onto the crust. Use a small offset spatula to spread the caramel into an even layer. Then, spoon the frangipane on top of the caramel, and carefully spread it out into an even layer.
- Slice the peeled and halved pears vertically, leaving about 1/2” of the fruit attached to the stem. Fan out the slices, and place on top of the frangipane, cover as much of the frangipane as possible. Sprinkle the top with 2 tablespoons of turbinado sugar.
- Place the tart pan back on the rimmed baking sheet. Bake on 375° for about 40 minutes, rotating the pan 180° halfway through. Allow to cool completely before serving. Sprinkle with powdered sugar if you like.
Note: This tart is best served at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe by Lions Bread.