Do try out my delicious pear tart recipe right here. It is my version of a French pear tart! Make sure to pick a firm pear variety that is perfect to cook with or this tart will be so mushy and wet in the end!
This pear tart recipe is pretty similar to another sweet treat I made some time ago: my apple tart recipe.
The tart base is the same.
The only difference is (not surprisingly) the fruit that I use!
Apples, pears. Yeah, you can actually use whatever fruit you like. At least a fruit that stays delicious even after you have put it in a hot oven. As long as it tastes good in the end!
It’s the same for when you want to poach pears. They need to stay firm and upright. You don’t want them collapse like they are melting away on your plate.
You need the good type of pear, or you will be in trouble later on.
Pear Tart Recipe (Tarte aux Poires)
And that’s a very important thing here in the recipe.
Pay attention when you are looking for the best pear to cook with.
Make sure to pick a firm pear variety that is meant to cook with because they keep their sweet taste and texture well. Bosc or Anjou pears are perfect for this pear tart, I have used them before. But today I used Forelle pears: the perfect snack fruit but though enough to cook with as well.
Good Pears for Baking
So what to do if you can’t find a good pear?
Well then I honestly suggest that you use another type of fruit. If you pick the wrong type of pear for this tart, well it will be so mushy and wet in the end. And a real disappointment.
Pear Tart Recipe
Pear tart recipe: my version of a French pear tart! Make sure to pick a firm pear variety that is perfect to cook with or this tart will be mushy!
- 3,5 oz pastry flour (100 g)
- 2,3 oz unsalted butter (65 g), cold
- 2 tbsp caster sugar
- 1 tbsp jam or marmelade
- 2 pears
- Cut the cold butter into smaller chunks and then add them together with the pastry flour, 1 ½ tbsp of caster sugar and a pinch of salt to a blender.
- Pulse a few times. Add 2 tbsp of cold water and blend again until you get a well mixed but crumbly pastry dough.
- Dust a clean surface with flour and start to roll out the dough thinly. Add extra flour if it feels too sticky. Trim the edges so you get a nice circle.
- Transfer the dough to a sheet of baking paper and put it on an oven tray (or use a flat bread and pizza sheet like I did). Sprinkle with some caster sugar. Cut the pears in half and core them. Finely slice them up (use a mandoline slicer if you have one). Then arrange the sliced pear neatly on the pastry dough.
Bake the pear tart in a preheated oven at 410°F (210°C) for 30 minutes. Remove the tart and sprinkle with the rest of the caster sugar. Place the pear tart under a hot grill for 2 minutes. Let it cool down on a rack. Then add the marmalade and 2 tablespoons of water to a saucepan and warm over very low heat. Whisk it well until foamy and well mixed into a runny glaze. Brush the baked pear tart with the glaze.
- Cut the pear tart into wedges. Serve lukewarm.