Pear Tart Recipe

Peel and halve the pears.

Pear tart recipe. For the pastry place the flour butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs. Neatly stem and core them with a grapefruit knife. Remove from the heat.

Alternatively rub the butter into the sugar and flour with your fingers. Press them down gently to adhere. Cold water or more if needed.

While the tart bakes bring the remaining 13 cup sugar reserved pear slices and 13 cup of water to a boil in a small saucepan. Toss pear slices 1 teaspoon all-purpose flour 1 tablespoon sugar cinnamon nutmeg and salt in a medium bowl. While this dessert recipe is more time-intensive than others nearly every component.

Move the slices to the tart fanning them atop the filling and positioning them to run from one end of the tart to the other. This classic French pear tart is made with a sweet tart dough poached pears and frangipane almond cream. Spread over the crust.

Preheat oven to 375 degrees F. Add the pear halves and cook until caramelised all over. 1 12 cups flour.

Drop each half as it is prepared into the acidulated water to keep it from discoloring. Reduce the heat to maintain a steady simmer and cook undisturbed until the syrup thickens about 10 minutes. Brush the pears with melted butter and sprinkle.