Rustic Pear and Caramel Tart

Ingredients

• Crust

  • 1/4 cup (60 ml) ice water
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 1/2 cups (225 g) unbleached all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2/3 cup (150 g) cold unsalted butter, thinly sliced

• Caramel

  • 3/4 cup (160 g) sugar
  • 2 tbsp (30 ml) water
  • 6 tbsp (90 ml) 35% cream
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

• Toppings

  • 4 Bartlett pears, ripe but firm, unpeeled, halved and cored, each half cut into 6 wedges
  • 1 tbsp sugar
  • 1 tsp (5 ml) apple cider vinegar
  • Demerara or cane sugar, for sprinkling (see note)