Yield: 4 to 6 servings
Active Time: 40 minutes
Total Time: 1 hour 20 minutes
Ease of Preparation: Easy


  • 1 cup sugar
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • Pinch of flaky sea salt
  • 3 Bartlett pears, peeled, cored and cut into 6 wedges
  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
  • Vanilla ice cream, for serving
  • Edible gold leaf and edible flowers, for garnish
  • Fresh mint, for garnish


Preheat the oven to 375 degrees F.

To make the caramel, set a 10-inch cast-iron skillet over medium-high heat. Add the sugar. Cook, stirring, until the sugar dissolves, then stop stirring and cook until the mixture turns a mahogany color, swirling the pan for even color, 5 to 8 minutes more.

Remove from the heat and add the butter. After the bubbles subside, add the cream, cinnamon, cardamom and sea salt. Arrange the pears wedges in a circle pattern on top of the caramel and simmer over medium-low heat for 5 minutes to cook the pears.

Drape the puff pastry over the pears, tuck the edges inside the skillet and bake until bubbling and the pastry is golden brown, about 30 minutes.

Remove from the oven and let cool for 15 to 20 minutes. Place a serving plate on top of the skillet, then flip over to unmold the tarte (being sure to carefully lift to remove the skillet).

Serve each slice of tart with a scoop of ice cream and garnish with edible gold leaf (it will adhere to the ice cream), edible flowers and mint.

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