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Here is the other recipe I learned from Pascale, from whom I learned Quiche – Chicken & Mushrooms and Red Potato Gratin/Dauphinoise posts. It is a great tart from Pascales’s repertoire of tarts. Again, with a tad of my twist to it, it is a very simple, quick and fabulous dessert.
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Pear Tart
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 1 frozen pie crust (homemade or any store bought is fine, I prefer Trader Joe’s brand) – this time I used the one in an aluminum dish
• 3~4 Bartlett pears peeled/halved/cored, or two 425 g/ 15 oz cans of pear-halves in 100% juice (or in heavy syrup, avoid the ones in light syrup)
Mixture A
• 113 g/ 4 oz very finely ground almonds
• 1 Tbsp unsalted butter
• 2 Tbsp jam/preserves of choice (I used strawberry preserve)
• pinch (1/16 tsp) salt
Mixture B
• 2 eggs
• 4 Tbsp granulated sugar
• 4 Tbsp heavy whipping cream
• 2 Tbsp unbleached all-purpose flour
• 1 tsp vanilla
DIRECTIONS
◊ If not using a frozen pie shell in aluminum dish, defrost rolled kind according to instructions on its package. This preparation may need to be done a day in advance.
◊ If using canned pears, open the cans and leave pears in colander to fully drain while you tend to other steps.
◊ Position rack in middle of oven and preheat to 175°C / 350°F.
◊ Using a frozen pie shell in aluminium dish, or rolled kind placed/secured in a baking dish, with a fork, poke/dock all over the dough and pre-bake for 10~12 minutes, until slightly golden. Take out and place over trivet.
While the pie shell is being pre-baked…
◊ Mixture A: Combine ingredients well and set aside.
◊ Mixture B: In a medium bowl, beat eggs with sugar for 2 minutes. While the beater is running, add cream, vanilla, beat well, then sprinkle flour and beat until well mixed.
◊ In the pre-baked pie shell, spread A tightly.
◊ Layer pears over spread A with the narrow ends pointing to the center, and there should be a space to put the smallest half-pear in the middle. Pour B over.
◊ Lift end of each pear with tip of a fork so B goes under and fills the cored cavities of pears.
◊ Bake for 30~45 minutes or until slightly and evenly golden brown and toothpick test comes out clear. Let it cool before serving.
~ Bon Appétit! ~
I over-baked at ‘pre-bake’
tart should be a little lighter than the last two photos.
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So, what’s cooking in your kitchen?
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Beautiful tart. Looks delicious
Delicious and succulent pear tart
After seeing yours, I appreciate your kind encouragement. 😀 )))
I am very fond of pear tarts, home-made, of course! Your pear tart looks pretty Amazing Fae. Waw!!!!
Gorgeous Fae as usual!
Your tart sounds wonderful. Hopefully, I’ll have a nice crop of pears this year as this recipe would be a perfect way to use some of them.
Sounds delicious! I was just taking a look at my blog and realised that I have only 2 pie recipes! You may have another “Look, I made it!” coming 😉
Wow! This sounds incredible! It looks beautiful!
Beautiful Fae!
Ooh, your pear tart looks fantastic.
A cup of coffee sounds so good with this! Delish.
Hungry, Hungry and Hungry after this.
I love pear tart and mixture A is absolutelyy favorite.
Beautiful tart!! The pears and creamy filling sounds delicious.
Truly one of my favorite desserts. I’ve never made it at home but it may be time to break that spell. Lovely!
Hmmmmm. Mixture A sounds heavenly!