Caramel Pear Tart

Crust:

In food processor, combine flour and sugar; sprinkle with butter cubes. Pulse until fine crumbs. Drizzle in cream and process until dough clumps together. Press into a 10-inch (25 cm) tart pan with removable bottom. Refrigerate for 30 min or until chilled.

Filling and topping:

In a saucepan over medium heat, heat sugar and 1/3 cup (80 mL) water, stirring until dissolved. Bring to boil; boil gently until syrup is a deep caramel colour. Carefully add 3/4 cup (180 mL) cream; stir until smooth. Let cool.

Preheat oven to 375 °F (190 °C). Peel pears; cut in half lengthwise and remove stems and cores. Cut each half crosswise into thin slices, keeping shape intact. Place flat side down in tart shell, fanning slices out slightly. Set 1/4 cup (60 mL) caramel aside for topping. In a bowl, whisk egg with flour until smooth; whisk in remaining caramel until blended. Pour evenly over pears.

Bake in bottom of oven for about 45 min, until crust is golden and custard is set. Let cool until slightly warm.

In a bowl, whip remaining cream; fold in reserved caramel. Serve slices of tart with a dollop of caramel cream.