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Pear Tart Recipe

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This pear tart combines a buttery, flaky crust with tender slices of sweet pears, topped with a glossy apricot glaze. It’s an elegant and simple dessert perfect for any occasion, from dinner parties to afternoon tea.

Ingredients

1 1/4 cups (160g) all-purpose flour

1/4 cup (30g) powdered sugar

1/2 tsp salt

1/2 cup (113g) cold unsalted butter, cut into small cubes

1 egg yolk

2–3 tbsp ice water

3–4 ripe but firm pears (Bosc or Bartlett)

1 tbsp lemon juice

2 tbsp granulated sugar

1/2 tsp cinnamon (optional)

1 tsp vanilla extract

1 tbsp all-purpose flour

2 tbsp apricot jam or honey

1 tsp water

Instructions

  1. Make the Tart Crust: In a mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and stir to combine. Gradually drizzle in the ice water, one tablespoon at a time, mixing just until the dough comes together. Turn the dough out onto a floured surface, shape it into a flat disk, wrap it in plastic, and refrigerate for 30 minutes.
  2. Roll Out and Pre-Bake the Crust: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 10-inch round. Transfer it to a 9-inch tart pan with a removable bottom and gently press it into the sides. Trim any excess dough. Prick the bottom with a fork, line the crust with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then return the crust to the oven and bake for another 5 minutes until lightly golden. Let the crust cool completely.
  3. Prepare the Pears: Peel the pears if desired, then core and slice them into thin, even slices about 1/8 inch thick. Place the slices in a bowl and gently toss with the lemon juice, granulated sugar, cinnamon (if using), vanilla extract, and flour until evenly coated.
  4. Assemble the Tart: Arrange the pear slices in overlapping concentric circles inside the cooled tart crust, starting from the outer edge and working toward the center. Slightly fan the slices for a decorative look. Bake the tart at 375°F (190°C) for 30 to 35 minutes, or until the pears are tender and the edges are just beginning to brown.
  5. Glaze and Finish: While the tart is still warm, combine the apricot jam or honey with the water in a small saucepan. Warm over low heat, stirring until smooth and liquid. Using a pastry brush, gently apply the glaze over the surface of the pears to add a glossy finish. Let the tart cool completely in the pan before removing and slicing.

Notes

Optional Glaze: For added shine, brush the cooled tart with a light sugar syrup or icing.

Nut-Free Version: Omit the nuts for a smoother texture or substitute them with dried fruit or chocolate chips.

Additional Flavoring: Add a dash of espresso powder to the filling for a mocha twist.

Nutrition

Find it online: https://chocolatecoveredamy.com/pear-tart-recipe/