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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 180C. Line a baking sheet with parchment paper. Roll out puff pastry.
Divide puff pastry into 6 small rectangles.
Cut pears lengthwise, remove skin and core. Slice each pear half lengthwise into 4-5 slices.
Place each sliced pear half on puff pastry and brush with oil or butter around it.
Sprinkle each pear with 1 tsp sugar and 1 tsp heavy cream. Sprinkle with sea salt.
Bake for 20-25 minutes until pastries are golden and pears have softened.
While pastries bake, prepare caramel by mixing all caramel ingredients and heating over medium-high heat, stirring constantly. Bring to a boil until bubbly and foamy. Lower heat to simmer and stir frequently for about 5 minutes. Remove from heat.
When pastries are ready, drizzle with caramel sauce and enjoy while warm.
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Use very ripe pears, otherwise they will remain hard after baking. Pears are in season in January.
Can I use regular heavy cream instead of vegan?
Yes, regular heavy cream can be used as a substitute for vegan heavy cream.
What if my pears are not ripe?
If your pears are not ripe, they may remain hard after baking. It's best to use very ripe pears for this recipe.
Can I make the caramel sauce ahead of time?
Yes, you can prepare the caramel sauce ahead of time and reheat it gently before drizzling over the tarts.
What can I use instead of coconut cream?
You can substitute coconut cream with regular heavy cream or any other non-dairy cream alternative.
How should I store leftover tarts?
Store leftover tarts in an airtight container in the refrigerator. Reheat them in the oven before serving.
