Pear Tart

The most tender pear tart: the base is a delicious shortcrust pastry, and on top are juicy pears under a delicate creamy filling. Everything comes together quickly and easily, and the result is a beautiful, tender pear pie. I recommend everyone try it and see for themselves! Thank you to the author Alesya for this wonderful recipe.

Pear Tart

A tender pear tart on a shortcrust base: juicy pears under a creamy filling. Quick and easy to make, and it looks beautiful.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Chilling the dough 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Tarts

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Dough

• 175 g wheat flour
• 100 g butter
• 50 g sugar
• 1 egg only the yolk goes into the dough
• 1 tbsp water
• vegetable oil for greasing the pan

Filling

• 3 pears
• 50 g sugar
• 1 egg
• 2 tbsp wheat flour
• 200 ml cream 20%

Method

 

Shortcrust base

1. Pour the flour and sugar onto a work surface, add the butter cut into pieces, and rub everything together into crumbs.
2. Make a well in the crumbs, add the yolk and 1 tbsp of water. Knead the dough and gather it into a ball.
3. Press the dough into a pan greased beforehand with vegetable oil. Prick with a fork and place in the fridge for 20 minutes.
4. Bake the base in an oven preheated to 180 C for 8-10 minutes. Remove and let cool right in the pan.

Filling and baking

1. In a bowl, mix the egg, sugar, flour and cream. Whip with a mixer - and voila, the cream filling is ready.
2. Wash, peel and slice the pears. Arrange them on the base and pour the cream filling over them.
   
3. Put the tart in the oven for 20 minutes at 180 C.
4. Let the finished pie cool, or better yet, place it in the fridge overnight. If you can't wait, cut into slices and enjoy. Bon appetit!
   

Notes

A tart that has fully cooled (or better, rested overnight in the fridge) slices more neatly and tastes even better.