Caramel, Pear & Pecan Lattice Pie recipe

Recipe for Caramel, Pear and Pecan Tart with homemade, buttery shortcrust pastry

Ingredients

For the pastry:
100 soft butter
125 g caster sugar
1 XL egg
5 ml vanilla extract
250 g cake flour
a pinch of salt

For the caramel sauce:
125 g butter
250 ml demerara or muscovado sugar, tightly packed
125 ml cream
a pinch of salt

Assembling the tart:
1 batch pastry
about 3 firm pears, peeled and cored and finely sliced
100 g pecan nuts, roughly chopped
1/2 batch caramel sauce (you’ll use the other half for serving)
1 egg, lightly whisked (for brushing)
some granulated sugar, for sprinkling

How to

For the pastry:
Using an electric whisk, whisk the butter until creamy in a mixing bowl. Add the caster sugar, egg and vanille and whisk until well combined. Add the flour and salt and whisk until the mixture starts to come together. Turn out on a clean working surface and knead lightly until it comes together in a ball. Flatten slightly to make a disk shape. Cover with plastic and refrigerate for 30 minutes.

For the caramel sauce:
In a small saucepan, melt the butter over medium heat, then add the sugar and stir. Turn the heat up to high and bring to a boil, stirring until the sugar has melted and the mixture starts to become foamy. Add the cream and stir until it is completely smooth. Add the salt, stir and remove from the heat.

Assembling the tart:
Pre-heat the oven to 180 C. Roll out half the refrigerated pastry on a well floured surface to a thickness of about 5 mm. Line a greased fluted 23 cm pastry tin with the pastry, and trim the edges neatly. Use a fork to prick the pastry all over. Arrange the sliced pears (overlapping) on the bottom, filling it about 2/3 to the top. Drizzle with some caramel sauce.

Arrange the chopped pecan nuts on top of the pears. Pour the rest of the caramel sauce all over the nuts and pears. Roll out the second half of the pastry, then cut out strips for plaiting and shapes for decoration (place some of the loose shapes on a separate lined baking tray, keeping them neatly in tact for decoration).

Top the pie filling with the pieces and strips of pastry, making your own decorative pattern/design and trimming the edges neatly. Carefully brush with egg, then sprinkle with sugar.

Bake the pie at 180 C for 45 minutes or until golden brown and bubbly then remove from the oven and leave to cool on a rack. Bake the extra pieces of pastry on the baking tray for about 8-10 minutes until golden brown – they’ll brown much quicker than the assembled pie.

For serving:
Carefully remove the fluted ring, then top with extra pastry shapes. Serve warm or at room temperature th a dollop of cream, ice cream or creme fraiche and more (warmed) caramel sauce.

Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.

Recipe ID 33952

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