Bartlett Pear Tart
This pear tart is the perfect fall dessert — with a mild, nutty sweetness that melts in your mouth. The fresh flavor of pears is the star of the show. 🍐
Bartlett Pear Tart
This pear tart is the perfect fall dessert — with a mild, nutty sweetness that melts in your mouth. The fresh flavor of pears is the star of the show. 🍐
Cooking Instructions
- 1
Heat the oven to 320F.
- 2
Making the tart. In a large bowl, melt butter at room temperature. Mix butter with electric mixer until it’s white and creamy
- 3
We are using total of 2 eggs for both The tart and the filling. 1/2 for the tart and 1 & 1/2 for filling. Clack both eggs. Then measure and distribute for the filling. 2 eggs were 100g so I used 25g for tart.
- 4
Add sugar in small batches, divided into three times. Add egg in the same way, in small batches, divided into three times and mix it very well.
- 5
Add sifted flour and mix it well.
- 6
Wrap with plastic wrap and rest it in the refrigerator for 30 minutes.
- 7
Spray oil and sprinkle flour to the pie pan. Keep it in the refrigerator.
- 8
Making the filling. In the large bowl, add all the ingredients of the cream filling and mix it with mixer, 1 minute.
- 9
Cut the pear into 1/2 inch slice. Keep the cut pear in a bowl with sugar (1 tsp) water to prevent color change.
- 10
Take the tart out from the fridge and massage the tart with hand to release the air.
- 11
Spread parchment paper on a large cutting board and start spreading the tart a little bigger than the size of the pie pan.
- 12
Put the pan upside down on the tart and flip it together. Push down the tart into the pan.
- 13
Poke the crust with a fork. Lay pears, pour the cream filling.
- 14
Bake it for 45 minutes at 320F. Keep it at room temperature until it cools down, and then store it in the refrigerator. Serve after it cools down.
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