Ingredients Pastry Crust:

8 tablespoons Kerrygold

Unsalted Butter

1/3 cup sugar

1/2 teaspoon vanilla extract

1 1/2 cups unbleached all-purpose flour

1/4 tsp kosher salt

3/4 cups salted caramel

Frangipane:

5 tablespoons Kerrygold

Unsalted Butter

1/2 cup granulated sugar

3/4 cup almond flour

1 egg, room temperature 

1/4 teaspoon almond extract

Pinch of kosher salt

3-4 D’anjou or Bosc pears, ripe but firm, peeled, halved and cored

3 tablespoons turbinado sugar

Instructions:
  1. Preheat the oven to 375°F.
  2. Spray an 8” or 9” removable bottom tart pan with nonstick cooking spray. Set aside.
  3. 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.
  4. Add the flour and kosher salt. Use the wooden spoon to combine thoroughly until a dough forms.
  5. 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.
  6. Place the tart shell in the freezer for at least 30-40 minutes to chill before baking.
  7. 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.
  8. 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.
  9. Remove the pan from the oven, and carefully remove the foil and the pie weights/beans.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.