Make It Monday: Pear Tart with Caramel Sauce

Pear Tart with Caramel Sauce Recip

Crust 
1/2 cup powdered sugar
1/4 cup blanched slivered almonds
1/4 teaspoon salt
8 T (1 stick) unsalted butter, room temperature
1 large egg yolk
1 1/4 cups all purpose flour

Pear Layer 
5 pears, quartered, cored, peeled, and sliced
1/3 cup sugar
1 Tbsp.lemon juice

Caramel Sauce 
1/3 cup packed brown sugar
3 tablespoons sour cream
2 tablespoons butter, softened
2 teaspoons water

Directions Preheat oven to 375 degrees.

Crust 
Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend with pastry blender. Mix in egg yolk. Add flour. Blend until dough comes together in clumps. Press into tart pan that has been sprayed with cooking spray.

Pear Layer 
In a large bowl toss pear slices with sugar and lemon juice. Arrange pear slices on crust. Pour all juice on bottom of bowl on top. Bake at 375 degrees for 45 minutes.

Caramel Sauce
To prepare sauce, combine 1/3 cup brown sugar, sour cream, and 2 tablespoons softened butter in a small, heavy saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thickened. Remove from heat; stir in 2 teaspoons water. Drizzle on top of baked tart at desired temperature (warm, hot or cool).

**Notes on Alterations** I think you only need 1/3-1/2 the amount of sauce it makes to get the desired look & taste. So, that's a good place to cut out some sugar/butter if that is something you want to do. I put it all on, but it was quite a lot