Can't decide between crème brûlée and caramelized fruit? This tart from pastrydiva has the best of both worlds.
The recipe has been handed down from my great great grandmother, through the years I am sure each generation has changed the recipe a little. My change was to use crème fraîche versus mascarpone, but this year I also caramelized the pears. I actually added crystallized sugar.
For the recipe, check out her blog, and then be sure to share your food photos through our Savory Sights community group or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.
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