Spiced Pear Upside-Down Caramel Tart | Cook with Curtis Stone | Coles
This delicious homemade upside-down spiced caramel pear tart is sure to impress for dessert tonight. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Curtis Stone’s Spiced Pear Upside-Down Caramel Tart
Serves 8 Prep 30 mins (+ cooling time) Cooking 1 hour 10 mins
2 sheets frozen puff pastry, just thawed
11/4 cups (275g) caster sugar, divided
45g unsalted butter, chopped, at room temperature
1 tbs apple cider vinegar
1 tsp ground cinnamon
5 William Bartlett pears, peeled, halved, cored
1/2 cup (125ml) Coles Thickened Cream, warmed
1. Preheat oven to 190°C (170°C fan-forced). Place 1 sheet of pastry on a sheet of baking paper. Top with the remaining pastry sheet. Use a rolling pin to roll out pastry to a 30cm square. Use a knife to trim the corners to make a 30cm disc. Prick pastry all over with a fork and place in the fridge until needed.
2. Heat a 25cm (top measurement) ovenproof frying pan over medium heat. Add 3/4 cup (165g) sugar and cook, without stirring, for 6 mins or until sugar melts and turns a deep amber colour. As the sugar melts and caramelises, tilt and swirl pan to distribute caramel evenly.
3. Remove pan from heat and whisk in the butter, vinegar, cinnamon and a pinch of salt until smooth and combined. Set aside to cool slightly.
4. Arrange the pears, cut-side up, over the base of the pan. Place pastry over pears and tuck in the edges between the pears and the side of the pan. Cut 2 small slits in the centre of the pastry.
5. Bake for 30 mins or until pastry is puffed and starting to brown. Reduce heat to 175°C (155°C fan-forced) and bake for 30 mins or until pear is tender and pastry is golden brown and cooked through. Set aside for 20 mins to cool.
6. Meanwhile, in a small saucepan over medium heat, add the remaining sugar and cook, without stirring, for 6 mins or until the sugar melts and turns a deep amber colour. Carefully add the warmed cream and a pinch of salt and stir until well combined. Transfer the caramel sauce to a heatproof jug.
7. While holding the edge of the tart in place, gently tilt the pan over a small heatproof bowl and pour out excess liquid, reserving the juices. Place a large rimmed serving plate over the pan and carefully invert tart onto the plate.
8. Drizzle tart with caramel sauce and reserved juices to serve.
Serve with vanilla ice cream.
Like the look of these mini cocotte dishes? They're perfect for making desserts like these chocolate soufflés (recipe below). Drizzled with a decadent chocolate sauce, this easy recipe is sure to impress. To find out more about the range of collectable KitchenAid Ovenware at Coles, visit
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Fresh Pineapple Upside Down Cake - So Easy!
This is our favorite Pineapple Upside Down Cake! It's an easy vanilla cake baked on a layer of butter, brown sugar, and fresh pineapple. You will LOVE the gooey brown sugar and pineapple topping. ⬇️ Recipe Ingredients are below ⬇️
We love this easy pineapple upside-down cake recipe. For the best results, use fresh pineapple. If you can only access canned pineapple, use pineapple in the lightest syrup you can find.
• 8 ounces (225 grams) fresh pineapple, about 1/4 pineapple
• 12 tablespoons (170 grams) unsalted butter, softened (1 ½ sticks), divided
• 1/2 cup (100 grams) lightly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup (200 grams) granulated sugar
• 2 teaspoons lime zest or lemon zest
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1 ½ cups (195 grams) all-purpose flour
• 1/2 cup (125 grams) sour cream or plain yogurt
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Blueberry Upside Down Cake | Kenji’s Cooking Show
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Here is Stella Parks' (Bravetart's) Blueberry Upside Down Muffin recipe: