Hot Honey & Cardamom Pear Tart

Baking season is upon us and this pear tart has a unique spin on all the normal “warm spices” that you're used to seeing. Warming, as in there is actual chili-infused honey in a caramel sauce to poach pears! This one takes some time but the result with a scoop of ice cream for dessert or alongside tea for breakfast is simply the best.

It all starts with the pastry crust, which I like to do in the food processor. The dry ingredients like flour, sugar, and salt are pulsed together before adding cubed cold butter. Pulse it to incorporate but don’t totally destroy it. Small pieces of butter in the dough are the key to getting a flaky texture. Add water and blend until there are no wet spots. Place in a large bowl and chill until ready to roll out. 

When it comes to the star of the dish, the pears themselves, it is important to pick some that are still firm. Ripe pears, while delicious, will lose their shape during the poaching and cooking process, and not give the beautiful pattern we’re seeking. Then, it’s important to peel, quarter, and trim the pears, being sure to leave a single half for the bottom of the tart. The 

Cardamom, one of the main flavors in caramel, is often referred to as the "queen of spices." It is a fragrant and versatile spice native to the Indian subcontinent and Indonesia. It comes from the seeds of several plants in the ginger family and is known for its distinctive flavor, which combines sweet, spicy, and floral notes. Used in both sweet and savory dishes, cardamom is a key ingredient in many cuisines, from Indian chai to Middle Eastern dishes. 

Beyond its culinary uses, it also boasts a range of health benefits, including digestive aid and anti-inflammatory properties. With its rich aroma and unique taste, cardamom continues to be a cherished spice around the world.

Hot honey, the other main flavor in the caramel, is a delightful fusion of sweet and spicy, typically made by infusing honey with chili peppers or spices. This versatile condiment has gained popularity for its ability to enhance a variety of dishes, from drizzling over pizza and fried chicken to adding a kick to charcuterie boards and desserts. The heat level can vary, allowing it to cater to different palates, while the natural sweetness of honey balances the spice, creating a unique flavor profile. 

In addition to its culinary uses, hot honey also brings potential health benefits, as both honey and chili peppers are known for their antimicrobial and anti-inflammatory properties. It brings a new definition to ‘warming spice’.

You put the three together in a bubbling caramel sauce and it's something magical. Top it with the rolled-out pastry crust and bake until golden and flaky. The most important part is to invert it onto a platter that’s bigger than the baking dish so that it lands in one piece. Best of luck!

Hot Honey & Cardamom Pear Tart

‘Warm spices’ takes on a new meeting when aromatic cardamom and fiery chili-infused honey meet to bring this inverted dessert to another level. A homemade crust makes this dessert shine above the rest. Warm up that oven!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 45 minutes

Cook Time: 1 hour

Servings: 8-12 slices

Ingredients:

Crust:

• 1 cup flour

• 1 tablespoon sugar

• ⅛ teaspoon kosher salt

• 6 tablespoons cold unsalted butter, cut into small pieces

• 1 teaspoon apple cider vinegar

• 3 - 4 tablespoons cold water

Filling:

• 5 firm bosc pears

• ½ cup plus 1 tablespoon sugar

• ¼ cup hot honey, homemade or store-bought

• 1 tablespoon lemon juice

• 3 tablespoons unsalted butter

• ¼ teaspoon ground cardamom

Directions:

1. CRUST. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to incorporate all the dry ingredients. Add the butter and pulse into the flour mixture until the mixture is mixed well together. Add 3 tablespoons of water and pulse to combine until the texture of wet sand. Add up to 1 additional tablespoon to get the mixture to the consistency right. Remove dough to a clean bowl and press together into a disc, wrap in plastic wrap, and set aside. 

2. FILLING. Using a Forge To Table Titanium Peeler, peel the pears. Using a Forge To Table 6” Utility Knife slice the pears lengthwise. Reserve one pear half for the center of the tart, and cut the halves once more lengthwise. Core the pear quarters and the half. Transfer pears to a bowl and toss with 1 tablespoon of the sugar to extract moisture. 

3. CARAMEL. Combine the remaining ½ cup sugar, hot honey, ¼ cup water, and lemon juice in a large 12” skillet over medium heat. Bring to a boil, stirring until the sugar dissolves, and cook swirling the pan occasionally, until the mixture is lightly golden, about 5 minutes. Remove from the heat and carefully stir in the butter and ground cardamom until melted. Cool for three minutes.

4. PEARS. Place the single pear half, cut side down, in the center of the skillet. Fan the remaining pear quarters, with the stem side toward the middle of the skillet, around the center pear half. Slightly overlap them to fit all of the pears in. Discard any remaining pear liquid.

5. COOK. Place the skillet over medium-low heat and cook, without stirring, until the liquid in the pan is a deep caramel color and most of the pear moisture is evaporated, about 15-20 minutes. Remove from the heat.

6. PREAHEAT. Preheat the oven to 400F degrees. Roll out the crust on a lightly floured surface into a 12-inch circle. Drape over the pears, tucking the edges of the crust between the pears and the side of the skillet. Use a sharp knife to poke a few holes into the crust to make sure it doesn’t separate from the pears. 

7. BAKE. Bake until the crust is brown and the pears are tender, 25-30 minutes. Remove from the oven and let stand for at least 3 minutes. 

8. SERVE. Invert a rimmed serving platter larger than the skillet over the top of the pan. Carefully and quickly flip the skillet and platter over to allow the tart and hot caramel sauce to fall onto the platter. Let cool slightly before cutting into wedges. Serve while warm and enjoy!

Chef’s Notes:

• It’s best to flip the tart over a sink in case some of the hot caramel drips onto the floor or onto the counter.

• It’s easy to clean the caramel off the baking dish, simply run hot water over it and let it soak for about 15 minutes. The caramel should all dissolve and it’s an easy clean up.

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