Pear Tart Recipe with Almond Cream and Caramel Drizzle

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Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the flour, sugar, and salt for the crust. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the pan and up the sides. Trim any excess dough.
Peel, core, and thinly slice the pears. Arrange the pear slices in a decorative pattern over the tart dough.
In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and nutmeg. Brush this mixture evenly over the pears.
Bake for 35-45 minutes, or until the crust is golden brown and the pears are tender.
Let the tart cool in the pan for at least 15 minutes before removing the outer ring. Serve warm or at room temperature.

For an extra touch of sweetness, you can sprinkle a tablespoon of granulated sugar over the pears before baking.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
If you don’t have a tart pan, you can bake this on a baking sheet as a freeform tart (galette).