Although I love my apples with caramel, I have to say a perfectly ripe pear is pretty amazing with caramel too. Which is something I discovered last weekend when I decided to make simple pear caramel tartlettes.
When I say simple, I mean very few elements to the filling here. Just a crunchy graham cracker like crust with perfectly ripe pears with a raw date caramel. It all came together in half an hour. I enjoyed them with a bit of raw cinnamon ice cream, and they were perfect! If you make these make sure your pears are very ripe and juicy and not hard for this to taste the best.
2 4 inch removable bottom tart pans
1 cup finely shredded dried coconut
2/3 cup sprouted, dehydrated buckwheat (or additional coconut)
1/3 cup ground flaxseed
1/4 tsp sea salt
1 tsp cinnamon
1/2 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)
1/2 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
1 Tbsp raw coconut butter
1 1/2 Tbsp maple syrup or raw coconut nectar
1/8 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
1-2 Tbsp filtered water
2 perfectly ripe small organic d'anjou pears, thinly sliced
1 Tbsp maple syrup
2 tsp lemon juice
1 tsp pure vanilla extract
1 tsp cinnamon
To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture into 2 4 inch removable bottom tart pans sprayed with non-stick spray. Place in the freezer to set.
To make the caramel, combine all ingredients in a food processor and process until smooth.
Toss the pears with the maple syrup, lemon juice, vanilla and cinnamon. Fill the crusts half full with the pears (letting the excess liquid of them drip off before you put them in) then drizzle the pears in the crust with some of the caramel (I put it in a plastic bag with the corner cut off and squeeze it out to make it easier). Top with more pears to fill the crusts, then drizzle with more caramel. Enjoy!