Pear Tart Recipe

Name: Pear Tart
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 1 (9-inch) tart
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 1/4 cup granulated sugar; 1 large egg yolk; 2 tablespoons ice water; 1/2 cup almond flour; 1/4 cup unsalted butter, softened; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 3 ripe but firm pears (such as Bosc or Bartlett); 2 cups water; 1 cup granulated sugar; 1 vanilla bean, split (or 1 tsp vanilla extract)

French · Dessert · 85 min total

Pear Tart recipe videos

A classic French pear tart with a buttery pastry crust, almond cream, and tender poached pears. Perfect for a sophisticated dessert.

40
min prep

45
min cook

8
servings

380
kcal/serving

Ingredients

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1 large egg yolk
2 tablespoons ice water
1/2 cup almond flour
1/4 cup unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 ripe but firm pears (such as Bosc or Bartlett)
2 cups water
1 cup granulated sugar
1 vanilla bean, split (or 1 tsp vanilla extract)

Instructions

Make the pastry: In a food processor, pulse flour, 1/4 cup sugar, and salt. Add cold butter; pulse until pea-sized. Add egg yolk and ice water; pulse until dough holds together. Press into a disk, wrap, and refrigerate 30 minutes.
Roll dough on floured surface to 1/8-inch thick. Fit into a 9-inch tart pan with removable bottom. Trim edges. Prick bottom with fork. Freeze 15 minutes.
Preheat oven to 375°F. Line tart shell with foil and fill with pie weights. Bake 15 minutes. Remove foil and weights; bake 10 more minutes until golden. Cool.
Make almond cream: Beat softened butter and 1/4 cup sugar until fluffy. Beat in egg, almond flour, and vanilla. Spread evenly in cooled tart shell.
Poach pears: Peel, halve, and core pears. In a saucepan, combine 2 cups water, 1 cup sugar, and vanilla bean. Bring to a simmer. Add pears; cover and simmer 10-15 minutes until tender. Cool in syrup.
Slice poached pear halves thinly, keeping shape. Arrange slices on almond cream in a fan pattern.
Bake tart at 375°F for 25-30 minutes until almond cream is set and golden. Cool on rack.
Serve warm or at room temperature. Optionally dust with powdered sugar.

Tips

For extra flavor, brush the baked tart with apricot glaze (warm apricot jam thinned with water).
Store leftover tart in the refrigerator for up to 2 days.
Serve with crème fraîche or vanilla ice cream.

More about Pear Tart →

AI estimate may be inaccurate · Terms