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1
Crust:
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2
In food processor, combine flour and sugar; sprinkle with butter cubes.
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3
Pulse until fine crumbs. Drizzle in cream and process until dough clumps together.
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4
Press into a 10-inch (25 cm) tart pan with removable bottom. Refrigerate for 30 minutes or until chilled.
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5
Meanwhile, prepare filling and topping:
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6
In a saucepan over medium heat, heat sugar and 1/3 cup (75 mL) water, stirring until dissolved.
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7
Bring to boil; boil gently until syrup is a deep caramel colour. Carefully add 3/4 cup (175 mL) cream; stir until smooth.
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8
Remove from heat and let cool.
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9
Preheat oven to 375u00b0F (190u00b0C).
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10
Peel pears; cut in half lengthwise and remove stems and cores.
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11
Cut each half crosswise into thin slices, keeping shape intact.
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12
Place flat side down in tart shell, fanning slices out slightly.
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13
Set 1/4 cup (50 mL) caramel aside for topping.
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14
In a bowl, whisk egg with flour until smooth; whisk in remaining caramel until blended. Pour evenly over pears.
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15
Bake in bottom of oven for about 45 minutes until crust is golden and custard is set.
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16
Let cool until slightly warm.
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17
In a bowl, whip remaining cream; fold in reserved caramel.
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18
Serve slices of tart with a dollop of caramel cream.
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19
Rich and delicious!
