French Pear Tart
6 - 8 Servings
9” fluted pan with removable bottom
Sifter or strainer to lightly dust powdered sugar on top of tart
Grater for nutmeg (optional)
Knife to slice pears
Medium size bowl for liquid mixer
Preheat oven to 400º
1 9” Pastry dough in fluted tart pan
3 fresh pears (medium size)
2 T. lemon juice
1/2 t. ground nutmeg (fresh or pre-ground)
1 t. grated orange rind
1/4 cup melted butter (preferable unsalted/sweet butter)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup all purpose flour, unbleached
(optional) Confectionary sugar to sprinkle on top of finished
Cut pears in half, scoop out seeds and stem.
Lightly coat pears with lemon juice.
Place pastry dough in 9” tart pan
Set half pears in pastry shell in attractive pattern. Slice
pears in place.
Wisk together butter, sugars, flour, eggs, orange zest and
nutmeg until thoroughly mixed.
Pour liquid mixture over pears.
Place in 400º oven for 10 minutes then lower temp to 350º for 20
After tart cools, sift powdered sugar over your pear tart.
||Basic Butter Pastry
Two 9” tart shells
Medium size bowl
2 cups all purpose flour , unbleached
1/4 t. Sea salt
3/4 cup Unsalted butter (sweet)
1/4 cup ice water, approximately
Mix flour and salt together in a bowl.
Cut butter into flour until mixture resembles course meal.
Sprinkle with ice water, a tablespoon at a time, mixing quickly
with fork after each tablespoonful. Add only enough water so
dough holds together and can be formed into a ball, handling as
little as possible. Roll dough out onto lightly floured surface.