Description
An elegant yet approachable French pear tart featuring caramelized pears on a buttery crust and topped with a rich fig glaze. This dessert is rustic, refined, and perfect for any special occasion.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
3 to 4 ripe pears
2 tablespoons honey or brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter
1/4 cup honey or fig jam (alcohol-free)
1 teaspoon lemon juice
1 egg wash (egg + 1 tablespoon milk)
Sugar for dusting
Instructions
Preheat oven to 375°F (190°C)
In a mixing bowl, combine flour and a pinch of salt
Work in cold butter cubes using a pastry cutter or fork until the mixture resembles coarse crumbs
Gather dough into a ball, flatten slightly, wrap in plastic, and chill for 30 minutes
Roll out dough on a floured surface into a 12-inch circle
Transfer to a parchment-lined baking sheet
Dimple the dough all over with a fork
Bake for 12 minutes or until lightly golden
In a large skillet, melt butter and sauté pear slices with honey, cinnamon, nutmeg, and vanilla until tender and caramelized
Arrange pear slices decoratively on the pre-baked crust
Bake for another 15-20 minutes or until pears are golden and crust is crisp
Meanwhile, whisk together fig jam or honey with lemon juice to make the glaze
Remove tart from oven, brush with glaze while warm, and let cool
Brush cooled tart with egg wash and dust with sugar before serving
Notes
Use Bartlett, Bosc, or Anjou pears for the best results.
Ensure the crust is baked before adding the filling to avoid sogginess.
Store leftover tart in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 slice (1/6 of tart)
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg