The perfect holiday duo: clove pear sobacha caramel tart and an artful, sexy hosting fit. Bake this floral, toasty, nutty tart in this @clubmonaco fit and you’re set for the holiday hosting season! Recipe: Use your fav pie crust recipe (I love GF pie crust recipe from King Arthur) or pre made crust like I’m using here. It’s okay to use pre made stuff when we’re trying to be efficient and cooking for many people! Seckel or Bosc pears 3-4 Clove 1 1/2 tsp Cardamom 1 tsp Light brown sugar 1 cup + 2 tbsp Sobacha 2-3 tbsp Coconut milk 1/3 cup Butter 1/2 cup Prepare your dough your preferred method. Roll out and cut using a ring mold or a glass. Place on a parchment lined baking sheet and let rest in the fridge for 30 minutes In the meantime make the caramel and prep the pears. Melt butter over medium high. Once melted add 1 cup brown sugar and whisk until fully incorporated. Add in coconut milk, sobacha and 1/2 tsp clove. Bring mixture to a boil then lower to medium. Consistently stirring for about 10-15mins until candy thermometer reads 235F or until color reaches a deep golden brown and thick enough to coat the back of a spoon. Set aside. Cut pears in slices or halves. Then mix 2 tbsp brown sugar, 1 tsp cardamom and 1 tsp clove. Toss with pears and set aside Assemble pears in the center of tart dough and have fun with pleating. I showed two difference styles in the video! Brush with egg wash or vegan milk and honey mixture. Bake at 400 for 20 minutes for until edges of crust are golden brown. Cool for 10 minutes, glob caramel on top, sprinkle dried calendula flowers and a pinch of flaky salt on top. It’s SO good 😭😭 #ad #averyclubholiday Filmed at @thisisfrankshouse