Pear Tart
Delight your senses with this elegant and indulgent Pear Tart, a classic dessert that combines the natural sweetness of poached pears with the nutty richness of an almond cream filling. Featuring a buttery, homemade pastry crust that’s blind-baked to perfection, this tart seamlessly balances textures—crispy edges, velvety filling, and tender pear slices fanned beautifully on top. The pears are poached in a fragrant mixture of sugar, lemon juice, and vanilla, enhancing their flavor and lending a delicate aroma to every bite. To complete the masterpiece, a glossy apricot glaze adds a touch of sophistication. Perfect for dinner parties or special occasions, this show-stopping dessert is as stunning to look at as it is delicious to eat.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter (cold, diced)
- 50 g Powdered sugar
- 1 Egg yolk
- 1 tbsp Cold water
- 3 Ripe pears (medium)
- 1.5 liters Water (for poaching)
- 200 g Granulated sugar (for poaching)
- 2 tbsp Lemon juice
- 1 tsp Vanilla extract
- 100 g Ground almonds
- 75 g Granulated sugar (for almond filling)
- 75 g Unsalted butter (softened)
- 1 Egg
- 1 tbsp All-purpose flour (for almond filling)
- 2 tbsp Apricot jam (for glaze)
- 1 tbsp Water (for glaze)
Instructions
Preheat the oven to 180°C (350°F).
In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, diced butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Add the egg yolk and cold water, then gently knead the dough until it forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
While the dough chills, peel and halve the pears. Remove the cores using a melon baller or a small knife.
In a large saucepan, combine the water, granulated sugar, lemon juice, and vanilla extract. Bring to a simmer and add the pear halves. Poach for 10-15 minutes or until tender but not mushy. Remove the pears with a slotted spoon and allow them to cool.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart tin. Gently press the dough into the tin and trim the edges. Prick the base with a fork and refrigerate for another 15 minutes.
Blind bake the tart shell: Line the dough with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for another 5 minutes or until lightly golden. Set aside to cool.
To make the almond filling, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg, then fold in the ground almonds and flour. Spread the filling evenly over the cooled tart shell.
Slice the poached pear halves thinly, keeping the slices together, and fan them out slightly as you arrange them over the almond filling.
Bake the tart at 180°C (350°F) for 25-30 minutes, or until the filling is set and golden.
In a small saucepan, heat the apricot jam and water until smooth. Brush the glaze over the tart while still warm for a glossy finish.
Allow the tart to cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 609.1 g | 221% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 396.7 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 432 mg | 33% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
