Tag Archives: salted caramel

Salted Caramel Pear Tarts

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Salted Caramel Pear Tarts
Have you ever walked into a European style bakery and felt absolutely in awe of the craftsmanship, skill and creativity? I know I am always amazed at all the tasty little things displayed. Would you be happy if I told you that for some of them you don’t have to get up at the crack of dawn and get baking?

These delectable pear tarts took me 30 minutes to make. True story.  What is even better I’ve prepared a step-by step tutorial on how you can do the same and perhaps even wow your friends and family at your Thanksgiving feast!

This dessert is beautiful and delicious despite the simplicity of preparation. I also love that it uses a very plain fruit like pear and turns it into a real star! I’ve used prepared and already rolled puff pastry which made the whole process pure joy. All you really need to do do is assemble the tarts – kind of like craft, actually.

Salted Caramel Pear Tarts

Ingredients: {Makes 8 tarts}

  • All Butter Puff Pastry- 1 sheet/375 gr
  • Egg (beaten)- 1
  • Pears-4 small or medium
  • Demerara Sugar (or brown sugar)- 8 tsp.
  • Double Cream/Whipping Cream- 8 tsp.
  • Coarse Sea Salt- a pinch

Method:

Preheat your oven to 375F/190C. Line your baking sheet with parchment paper.

Roll out your puff pastry. If you are using a block dust your work surface with some flour and roll out a rectangle 1/4″ thick. Divide your rectangular shaped puff pastry into 8 squares. With a sharp knife, cut an “L”  into 2 opposing corners, don’t cut all the way but leave  a ½-inch in two corners. Brush with the beaten egg . Pick up the cut corners of the pastry, cross them over each other (one over, one under) and lay them flat (now on opposite sides).
Salted Caramel Pear Tarts Brush the tops of the pastry with the eggwash and put the tray in the refrigerator to chill.
Salted Caramel Pear Tarts
Now prepare the pear filling. Peel the pears and split them in half lengthwise, core them, and slice in 1/4″ slices. Take the pastry shells out of the fridge and set it on your work surface, place one pear half in the centre of each tart. Then sprinkle with a teaspoon of sugar and a teaspoon of double cream per tart, then add a pinch sea salt on top. Brown sugar, cream and sea salt turn into salted caramel in the oven without you doing a thing! Genius.
Salted Caramel Pear Tarts
Bake in the preheated oven for 30 minutes or until pears are soft and pastry is golden.
Salted Caramel Pear Tarts
These tarts have a very delicate taste and are not too sweet. I’ve served mine dusted with powdered sugar.

Salted Caramel Pear Tarts
But some them got golden sugar treatment. 🙂

Salted Caramel Pear Tarts
Recipe source: Anna Olson

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Apple Spice Streusel Cake with Salted Caramel Drizzle

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Apple Spice Cake with Salted Caramel Drizzle
Don’t you think autumn is the ideal time to bake? There is plenty of fruit that’s been just harvested but the temperature is not scorching hot anymore which makes a warm oven is quite welcome. Especially when it is a cheaper substitute for central heating!

This cake is my take on a well-beloved zucchini loaf except instead of zucchini I am using shredded apples. They add the same amount of moisture to the cake and so much more aroma and flavour! Just look at the raw material I was working with!

Apple Spice Streusel Cake with Salted Caramel Drizzle
You are going to fall in love with this cake because it has the familiar taste of cinnamon, nutmeg and cloves we so crave in the fall and the little extras like streusel top and salted caramel drizzle take it to the next level. I also lightned up the cake by using only 1/2 cup of oil and a reduced amount of sugar. I’ve used Demerara sugar, which has more nutrients and minerals than regular white sugar, it’s light brown, raw and has a natural caramel flavour that hasn’t been refined out!Apple Spice Streusel Cake with Salted Caramel Drizzle
Ingredients:

For the Cake

  • Apples- 4 medium (3 cups shredded)
  • Sugar ( I used Demerara/Turbinado sugar)-11/4 cup
  • Oil-1/2 cup
  • Eggs-4 large
  • Flour-3 cups
  • Baking soda- 2 tsp.
  • Baking powder-1/2 tsp.
  • Salt-1 tsp.
  • Cinnamon- 1 tsp.
  • Mixed Spice- 1/2 tsp.
  • Nutmeg- 1/4 tsp.

For the Streusel Topping

  • Flour-5 1/2 tbsp.
  • Sugar (Demerara/Turbinado)-5 tbsp.
  • Cinnamon- 1/4 tsp.
  • Mixed Spice- 1/4 tsp.
  • Nutmeg- 1/4 tsp.
  • Butter, slightly softened- 3 tbsp.
  • Walnuts (chopped)- 1/4 cup

Salted Caramel Drizzle ( I used pre-made Marks and Spencer brand)-2-3 tbs.

Method:

1. Preheat oven to 350F/180C

2. Grease the bottom only but not the sides of a 9″ round pan. Springform pan works the best as it makes it easier to remove the cake after it’s been baked.  Shred the apples with skin on and mix together with sugar, oil and eggs in a large bowl. Stir in the remaining ingredients (cake ingredients only). Pour the batter into your pan and smooth the top.

3. Mix together the streusel ingredients in a small bowl with a fork or use your hands.  The streusel won’t be crumbly but will have the consistency of a cookie batter. Pinch of small bits and cover the surface of the cake.

4. Bake for 60 minutes or until the toothpick inserted in centre comes out clean.

5. Let cool for 30 minutes, then loosen the sides of the cake and remove it from the pan. Drizzle with pre-made salted caramel in any way your imagination allows. (If you caramel sauce is a bit stiff put it in the microwave for 30 seconds, that should help to get it runny and only use a good quality brand you trust. :-))

Even though this cake is incredibly soft and flavourful, the best part of it is the crunchy streusel top drenched in caramel. Pure indulgence!

Apple Spice Streusel Cake with Salted Caramel Drizzle

Apple Spice Streusel Cake with Caramel Drizzle

Salted Caramel Affogato

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Salted Caramel Affogato
Salted Caramel Affogato. Doesn’t it look heavenly! Do you know what else is so stellar about this dessert? It’s a dessert your children will not steal from you because it requires a sophisticated adult taste and a deep love for coffee…and caramel. Better yet, only two ingredients are needed. Ice-Cream and Espresso. Affogato is Italian for “drowned”, so literally what you get is delicious ice-cream drowned in a shot of espresso. I can’t imagine anything better for an afternoon pick me up. Just picture yourself with a good book or a magazine and a cup of that liquid delight. I am pretty sure it would also go nicely with my morning paper and a holiday in Sicily this summer. Alas, summer holiday in Sicily is not in my near future but it is in Angela’s who, once again offered her help and Italian expertise for creating this post. 

Salted Caramel Affogato
Ingredients: (for 2)

  • Salted Caramel Ice-Cream or your favourite flavour-2 scoops
  • Freshly prepared espresso- 2 shots
  • Amaretto or Bailey’s (optional)
  • Chocolate shavings or curls (optional)

Method:

Scoop ice-cream into two individual cups or short glasses. Prepare espresso and pour over ice-cream, add Amaretto or Bailey’s if desired and sprinkle with chocolate. Don’t wait any longer, enjoy immediately!!

Salted Caramel AffogatoSalted Caramel AffogatoSalted Caramel AffogatoSalted Caramel Affogato