Brown Sugar Cinnamon Brandy Caramel Pear Pie Tart

Apple tarts are so … yesterday? Well, they are a thing.

Apple-cinnamon is also a “thing.”

But, the NEW thing, is Brown Sugar Cinnamon Brandy Caramel PEAR pie tart!

Yes, pear cinnamon – really a brown sugar-cinnamon pie crust, baked into a tart pan, smothered in slightly sweet mascarpone cheese, and then topped with brandy-caramel cooked pears and sauce – this pear dessert is indelibly incredible!

 

Dessert SHOULD always be taken seriously – no exceptions. 

Top this one with vanilla bean ice cream – if you dare merge from just a solo slice.

Perfect for winter-ripened pears.

Brown Sugar Cinnamon Brandy Caramel Pear Pie Tart

Brown Sugar Cinnamon Crust:
2 cups all-purpose flour
1/2 cup light brown sugar, loosely packed
2 tsp. ground cinnamon
8 Tbs. ice-cold butter, cubed
1 large egg
1 Tbs. apple cider vinegar
3-4 Tbs. ice water

 

Combine the flour, brown sugar, cinnamon, butter, egg, and vinegar together in a food processor. 

 

Pulse until crumbly. 

 

Drizzle in the ice water and pulse again until a bit doughier.

Transfer to parchment paper and form into a disc. (Divide in half for two smaller pies/tarts).

Top with another sheet of parchment and roll into an 11-12″ crust.

Transfer that to a pie plate or tart pan, fluting the edges, and refrigerate for at least one hour.

Preheat the oven to 375 degrees. 

 

After filling the pie crust with pie weights or beans, bake for about 20 minutes, until just beginning to brown.

Remove from oven and allow to cool.

Filling:
16 oz. mascarpone cheese
3/4 cup powdered sugar

 

Combine the cheese and sugar together in a food processor and whir until smooth.

 

Smother over the top of the cooled Brown Sugar Cinnamon Pie/Tart crust. 

 

Chill.

 

Brandy Caramel Pear Topping:
3 large pears (any variety), thinly sliced
3/4 cup light brown sugar, loosely packed
4 Tbs. butter
1/3 cup brandy
1-2 Tbs. heavy cream (less for a thicker sauce)
1 tsp. vanilla extract
pinch sea salt
finely chopped pecans

 

Melt the butter over medium heat in a medium-large skillet.

Add the pears and cook until fully coated in butter.

Reduce heat to a simmer and cover, cooking for 5 minutes, or so, until the pears begin to soften.

Add the brandy and vanilla. Simmer for just a few minutes, while the sauce thickens.

Remove the cooked pears from the caramel sauce – placing aside until cool enough to handle.

 

While the pears cool – or, if you’re brave, arrange the pears decoratively atop the creamy filling of the pie/tart(s) and continue thickening the caramel sauce over very low heat – stirring in the cream.

 

After another 5 minutes or so, chill the sauce for 10 minutes.

 

Drizzle over the decorative pears and sprinkle with chopped pecans.

 

Cool or chill before slicing and serving.