Pear Tart Recipe

Pear Tart Recipe

Fresh pear season is underway, with all 10 varieties of USA Pears being harvested now. In our family, pears are one of our favorite fruits. We buy them but they never last long. We like ripe pears. You can easily determine if a pear is ripe by applying gentle pressure to the narrow “neck” of the pear with your thumb. If the pear yields to pressure, it is ripe. While most people prefer pears perfectly ripe, uses are abundant for crisp and under-ripe pears. They are especially ideal for poaching in a pear tart or pear torte recipe or this insanely delicious French pear tart recipe.  Pear tarts have earned their classic status for several reasons, both historical and gustatory. We hope that this Pear Tart Recipe inspires you. 

Poaching a pear is simple, but looks and tastes so special. The grandfather of poached pear liquids is the traditional wine and sugar mixture, but today's poached pear recipes run the spectrum of flavors and uses. Even better when this deliciousness is added to puff pastry. You can easily infuse creativity in any poached pear recipe by experimenting with tea, bourbon, coconut milk, beer, coffee, or a myriad of other poaching liquids. We poached our pears with white wine with a splash of coconut milk which is something we have never done before.

Pear Tart Recipe

Ingredients

• 1 ripe Green Anjou pear
• 2 tablespoons raw honey
• 1 teaspoon maple sugar (not maple syrup)
• 1 egg for a wash, optional
• White wine – we used Chateau St Michelle Riesling
• Vanilla bean
• Coconut milk
• Ready to bake pie crust 

PRO TIP: Follow your favorite pie crust recipe or use one box of ready-to-bake pie crust (rolled style in the refrigerated section).  To save time, we used a ready-to-bake pie dough/crust.

Directions 

1. 1. Prepare your pear tarte pie crust or place the ready-to-go crust on the counter. This will warm it up a little bit before rolling out.  When ready, roll out the dough on a lightly floured surface; be careful not to roll it too thin.  Cut one 1.5-inch or larger circle for each tart. Circles should be larger than the size of the mini tart pans.
   2. Roll out the dough to be slightly larger than the tart pan. Press the dough into the pan, making sure to push it up the sides and fold it over the top. This ensures that the juice from the pears does not leak out and makes it impossible to remove the tart from the pan in one piece.
   3. First, press the dough into the pan, making sure to push it up the sides and into the grooves all the way around. Next, use your fingers to carefully press the dough into the corners and the grooves of the pan. Finally, the dough will be evenly pressed into the pan, giving it a smooth and classic look.
   4. Use a cookie cutter to cut out small hearts from the leftover dough. We were able to cut out 6 hearts from the leftover dough, which was the perfect amount for the size of the tart pan and cookie cutter we used. You may find another size and number works better.
   5. Thoroughly wash the pears, then peel and core them. Peel and core the pears, and then cut each pear into thinner slices. After thoroughly washing the pears, peel and core them. Cut each pear into thinner slices that are about ¼ to 1/3 of an inch thick, after peeling and coring them. Thoroughly wash the pears. Next, peel and core them. Finally, cut each pear into thinner slices.
   6. Add 1 1/2 cups of white wine simmering and vanilla bean into a small saucepan over medium to high heat. Bring to a boil. Decrease your heat and add your pear slices along with a generous splash of coconut milk. To fully poach, you should cook for about 30 minutes or until tender. Since we are baking afterwards, poach pears for about 20 minutes making certain to keep the pears entirely under the liquid.
   7. Fill the tart pan up to the top line with the pear slices, you’ll have a couple of layers, try to fit them in like a puzzle so there aren’t any unfilled areas.  Top the pears with the raw honey.
   8. Fold the pie dough for your pear torte recipe over the top edges of the pears and brush on a small amount of the egg wash.  Then carefully dip each heart one at a time into the egg wash and place slightly overlapping one another around the pan.  If needed add more egg wash and sprinkle with maple sugar.
   9. Bake the tarts at 375 degrees for about 25 to 30 minutes. Cover the tarts with tinfoil for the first 15 minutes of baking. Keep an eye on the tarts as you approach the 20-minute mark to make sure they do not overcook. Let cool for 10 minutes before serving.

Print Recipe

Ingredients:

Directions:

Historical Charm of the Pear Tart

• Ancient Origins: While definitive proof is elusive, evidence of pear tarts exists as far back as ancient Greece and Rome. These early versions likely used simple fillings and crusts, but they laid the foundation for the dessert's evolution.
• Medieval Refinement: During the Middle Ages, pears became a valuable ingredient in Europe, often featuring elaborate pies and tarts. These were primarily reserved for special occasions and served to nobility.
• French Flair: Around the 18th century, the French refined the pear tart with the development of pâte sucrée (sweet crust) and frangipane (almond cream filling). This iconic combination, often using poached pears, cemented the dessert's association with sophistication and elegance.
• Global Variations: Over time, pear tarts spread across the globe, with regional variations emerging. American versions often feature bolder spices and richer crusts, while British adaptations might incorporate custard or crumble toppings.

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Enduring Appeal of Pear Tarts

• Flavor Magic: Pears offer a unique sweetness and delicate texture that pairs beautifully with buttery crusts and various fillings. The fruit's versatility allows for diverse flavor profiles, from the nutty richness of frangipane to the tangy zip of cranberry or ginger.
• Visual Delight: The golden-brown crust, the caramelized pears, and the occasional decorative touches create a visually appealing dessert. Whether rustic or elegant, pear tarts offer a satisfying presentation.
• Seasonal Celebration: Pears are most flavorful in fall and winter, making the tart a perfect seasonal treat. It evokes feelings of warmth, comfort, and festive gatherings.
• Adaptability: From simple tarts with just fruit and sugar to elaborate creations with multiple layers and intricate decorations, pear tarts can be tailored to skill level, occasion, and personal preference.

Pear Tart Recipe

The pear tart's classic status stems from its rich history, delicious flavor combinations, visual appeal, seasonal relevance, and adaptability. It's a dessert that has stood the test of time, offering a timeless and ever-evolving celebration of this versatile fruit. Did you make our pear tarte or pear torte? We hope that you are inspired by this Pear Tart Recipe. Happy baking!

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