Kabocha-Satsuma Asian Pear Tart With Almond-Maple C

Name: Kabocha-Satsuma Asian Pear Tart With Almond-Maple Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter, softened; 1/4 cup packed brown sugar; 1/2 cup finely ground almonds; 1/2 cup all purpose flour; 1 cup cooked pureed Kabocha squash; 1/4 cup packed brown sugar; 2 large eggs; 1/3 cup coconut milk; 1/4 cup fresh Satsuma orange juice; 1 teaspoon finely grated Satsuma orange zest; 1 teaspoon vanilla extract; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 1 large Asian pear, peeled, cored, cut into 1/4-inch thick slices; 3 tablespoons unsweetened flaked coconut; 1 tablespoon unsalted butter; 3 tablespoons packed brown sugar; 3 tablespoons pure maple syrup; 1/4 cup heavy cream; 1/8 teaspoon salt; 3 tablespoons sliced almonds, toasted; Whipped cream, for serving

Servings: persons

1/4 cup unsalted butter, softened
1/4 cup packed brown sugar
1/2 cup finely ground almonds
1/2 cup all purpose flour
1 cup cooked pureed Kabocha squash
1/4 cup packed brown sugar
2 large eggs
1/3 cup coconut milk
1/4 cup fresh Satsuma orange juice
1 teaspoon finely grated Satsuma orange zest
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 large Asian pear, peeled, cored, cut into 1/4-inch thick slices
3 tablespoons unsweetened flaked coconut
1 tablespoon unsalted butter
3 tablespoons packed brown sugar
3 tablespoons pure maple syrup
1/4 cup heavy cream
1/8 teaspoon salt
3 tablespoons sliced almonds, toasted
Whipped cream, for serving

1
Heat oven to 350 degrees F. Coat inside and removable bottom of an 8-inch tart pan with cooking spray.
2
To make the crust, in a large bowl, using a mixer on medium speed, beat together 1/4 cup butter and 1/4 cup brown sugar until creamy - about 1 minute. Beat in 1/2 cup ground almonds and flour until combined, and a crumbly dough forms. Place dough in tart pan and press into bottom and sides. Bake 10-12 minutes or until light golden brown and fragrant.
3
To make the filling, in a large bowl, using a mixer on medium speed, beat together squash and brown 1/4 cup sugar until well combined - about 1 minute. Beat in eggs, coconut milk, orange juice, orange zest, vanilla, cinnamon, ginger and 1/4 teaspoon salt until well combined - about 2 minutes. Place filling into cooled tart shell; place pear slices on top; sprinkle with coconut. Bake 30-35 minutes or until set, and pear is light golden brown; cool on a wire rack.
4
To make the Almond-Maple Caramel, in a medium saucepan over medium heat, whisk together 1 tablespoon butter, 3 tablespoons brown sugar, maple syrup, cream and 1/8 teaspoon salt; bring to a boil. Boil 3 minutes, whisking frequently, until sugar is dissolved; whisk in 3 tablespoons sliced almonds until combined. Remove outer ring from tart pan. Evenly drizzle Almond-Maple Caramel on top of tart. Serve tart slices with whipped cream.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/4 cup unsalted butter, softened, 1/4 cup packed brown sugar, 1/2 cup finely ground almonds, 1/2 cup all purpose flour, and more.

Yes, Kabocha-Satsuma Asian Pear Tart With Almond-Maple Caramel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kabocha-Satsuma Asian Pear Tart With Almond-Maple Caramel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions