Dried Pear and Chocolate Caramel Tart

To save time, start with refrigerated piecrust for this special pear dessert accentuated with chocolate and streusel. A stunning finale to Christmas dinner.

Prep Time:
35 mins
Cool Time:
1 hrs
Bake Time:
10 mins
Bake Time:
20 mins
Total Time:
35 mins


  • ½ 15 ounce package (1 crust) rolled refrigerated unbaked piecrust

  • 4 3 ounce package dried pears, cut into 1/4-inch-wide strips

  • 1 12 ounce can pear nectar

  • 2 tablespoon packed brown sugar

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • Crumb Topping

  • 1 ounce bittersweet or semisweet chocolate, coarsely chopped

  • cup caramel ice cream topping

Crumb Topping

  • ½ cup rolled oats

  • ½ cup packed brown sugar

  • ¼ teaspoon salt

  • cup butter


  1. Preheat oven to 450 degrees F. Let pie crust stand at room temperature according to package directions. Unroll pie crust. Ease into a 9-inch tart pan with removable bottom. Trim pastry even with rim of pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 2 to 3 minutes more or just until pastry is golden brown. Remove from oven. Reduce oven temperature to 375 degrees F.

  2. Meanwhile, in a medium saucepan, combine dried pears and pear nectar. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in brown sugar, cinnamon, and nutmeg. Simmer, uncovered, for 5 to 8 minutes more or until mixture is thickened.

  3. Spoon pear mixture into crust-lined pan, spreading evenly. Sprinkle with Crumb Topping.

  4. Bake about 30 minutes or until topping is golden brown. Cool on a wire rack for 20 minutes. Sprinkle with chocolate. Cool completely. To serve, remove tart from pan. Cut into wedges and place on dessert plates. Drizzle each serving with caramel topping. Makes 8 servings.

Crumb Topping

  1. In a small bowl, combine rolled oats, brown sugar, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.

Prepare and bake tart as directed; cool. Cover and chill for up to 24 hours. Let tart stand at room temperature for 30 minutes before serving.

Nutrition Facts (per serving)

458 Calories
16g Fat
80g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 458
% Daily Value *
Total Fat 16g 21%
Saturated Fat 9g 45%
Cholesterol 25mg 8%
Sodium 294mg 13%
Total Carbohydrate 80g 29%
Protein 3g
Vitamin C 3.5mg 18%
Calcium 50.5mg 4%
Iron 1.8mg 10%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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