Thin Pear Tart Recipes

FRENCH PEAR TART

Steps:

• Position one oven rack to middle, and move the second rack to the top slot.
• Preheat oven to 350 degrees F.
• In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough.
• Transfer dough to a 9-inch tart pan with a removable bottom. With your hands press dough down to spread on bottom and onto the rims of the pan.
• Place in the oven on the middle rack and bake for 30 minutes, or until crust turns golden brown. When ready remove crust from oven and let sit to cool. Leave oven on.
• Meanwhile, heat the fig preserves in microwave for about 40 seconds. Pour heated fig preserves through a mesh strainer to separate chunks from liquid.
• Now, slice five pears into 1/2-inch slices, discarding core.
• Heat 1 tbsp of butter in a large cast iron skillet. Add pear slices and 1 tbsp water. Cover and cook on medium heat until pears are slightly tender; about 3 minutes.
• Remove pears onto a large platter and let sit to cool.
• Take the remaining three pears and cut them in the same manner.
• Now melt 2 tbsp of butter in previously used cast iron skillet. Add newly-sliced pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes; stir occasionally until pears are very tender.
• Take a potato masher and mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens.
• Transfer pear-fig puree onto the now cooled crust; spread evenly.
• Now, take the cooled pear slices and begin to assemble them in layered circles, starting at the outer edges (see photo).
• Place tart on the middle rack of the oven. Bake in 350 degree F-heated oven for 30 minutes.
• Warm up the strained liquid fig preserves for 20 seconds in the microwave.
• When tart is ready, remove from oven and brush surface of the pears evenly with the warmed fig liquid.
• Return to oven and place on the top rack. Broil very briefly; watching carefully until pears gain a nice caramelized look.
• Remove from oven and let cool for at least 1 1/2 hours before serving.
• When ready, place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards (see photo).
• Cut pear fig tart into eight slices and serve. Enjoy!

THIN PEAR TART

Steps:

• Heat oven to 400 degrees with rack in center. Line a baking sheet with parchment. Combine cream cheese and butter in a food processor. Add flour, 1/4 cup sugar, and salt, and process until combined. Dough will be sticky. Turn dough out onto prepared baking sheet. With lightly floured fingers, pat dough out into a flat 8-inch circle.
• In medium bowl, combine 1/4 cup sugar with lemon juice and brandy. Halve pear lengthwise; core; leave skin on. Cut lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Place slices in strainer to drain liquid. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Sprinkle tart with remaining 1 1/2 tablespoons sugar. Dust pears with cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.

PEAR TART WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C) and place a rack in the center of the oven. Spray a 10-inch springform pan with cooking spray.
• Place flour, sugar, and salt in a food processor; pulse to blend together. Add butter and pulse until dough just begins to come together.
• Pat the dough onto the bottom and 1 inch up the sides of the prepared pan. Cover with plastic wrap and refrigerate while making the filling.
• Process cream cheese in the food processor until smooth. Add sugar and mix well. Blend in egg and vanilla extract until smooth. Spread filling over the chilled crust. Arrange pear halves on top.
• Combine sugar and cinnamon in a small bowl; sprinkle over pears.
• Bake tart in the preheated oven for 10 minutes. Reduce temperature to 400 degrees F (200 degrees C) and bake until crust is browned and filling is almost set, 25 to 30 minutes more.
• Cool tart for about 20 minutes on a wire rack. Run a sharp, thin knife around the edges to remove the springform ring. Cool to room temperature before serving.

PEAR TART

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

PEAR TART WITH DULCE DE LECHE DRIZZLE

Steps:

• Dulce de leche and dough
• If making the dulce de leche, place unopened can of condensed milk on its side in a large pot; pour in room-temperature water to cover by at least 2". Bring to a simmer over medium-high heat. Reduce heat to low, partially cover, and simmer, adding water as needed to maintain water level, 3 hours. Let cool in pot in water, 40-60 minutes. Remove can from pot and chill 12 hours before opening.
• Combine granulated sugar, salt, and 3 cups (375 g) all-purpose flour in a large wide bowl. Add butter and toss until generously coated. Using your fingers smash butter into thin disks, tossing with flour as you go. Work until all the butter has been smashed and coated (irregular pieces of butter produce a flakier crust). Sprinkle vinegar and 1 Tbsp. ice water over and toss with a wooden spoon until just combined (the spoon prevents the butter from warming too quickly). Add another 3 Tbsp. ice water a tablespoonful at a time, stirring after each addition until water is absorbed. Using your hands , continue to work in water by the tablespoonful just until mixture holds together when squeezed in your hand, 2-4 Tbsp. more.
• Turn mixture out onto a lightly floured work surface and gently knead until a dough forms (be careful not to overwork). If dough is too dry, sprinkle with a few drops of water; if too sticky, work in a little more flour. Roll dough to about an 8x5" rectangle, then fold in half crosswise. Roll back out to an 8x5" rectangle, dusting surface as needed, and fold again. Repeat rolling out and folding 2 more times. Divide dough in half. Tightly wrap each half in plastic or parchment paper and gently form into 1"-thick disks (you'll only need 1 for the tart). Chill at least 1 hour.
• Do ahead: Unopened dulce de leche can be made 3 months ahead; keep chilled. Opened dulce de leche can be made 3 weeks ahead; transfer to an airtight container and chill. Dough can be made 3 days ahead; keep chilled, or freeze up to 3 months. Thaw at room temperature 1-2 hours or in the fridge overnight before using.
• Filling and assembly
• Place a rack in bottom third of oven; preheat to 375°. Let a disk of dough sit 5 minutes at room temperature. Line a 9" or 10"-diameter tart pan with parchment paper, leaving some overhang. Roll out dough on a lightly floured surface, rotating often and dusting as needed to prevent sticking, to ¼" thick. Fold dough in half and transfer to prepared pan . Unfold and lift edges so dough slumps down into corners. Gently press dough into pan with the back of your index finger. Trim pastry with kitchen shears or a paring knife to a 1" border. Fold excess over into pan and press double layer into sides of pan. Prick bottom of tart a few times with a fork. Chill while you prepare the filling. For a decorative crust like in the photo, see chef's note at the end of the recipe.
• Pour lemon juice onto a large rimmed plate or into a shallow bowl. Working one at a time, hold stem of each pear and cut vertically into 4 pieces, working your way around the core; discard core. Set pieces cut side down and slice lengthwise ¼" thick, keeping slices in groups. Place in lemon juice to prevent cuts sides from browning.
• Combine granulated sugar, flour, lemon zest, cinnamon, and ½ tsp. salt in a small bowl. Sprinkle mixture evenly over dough and dot all over with frozen butter. Fan each group of pears in crust in alternating directions.
• Whisk egg, a pinch of salt, and 1 Tbsp. water in a small bowl to combine. Brush edges of pastry with egg wash and sprinkle 2-3 Tbsp. raw sugar in an even layer over pears and crust. Place tart on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling slightly, about 1 hour. Transfer to a wire rack and let cool. Remove tart from pan by lifting parchment and transfer to a cutting board or large plate.
• To serve, cut tart into slices and transfer to plates. Open dulce de leche and drizzle some over each slice if desired.
• Do ahead: Tart can be made 2 days ahead. Store airtight at room temperature, or cover and chill up to 4 days.
• Chef's note: For a decorative crust, roll out dough scraps to ⅛"-¼" thick on a lightly floured surface and chill 5 minutes. Generously flour surface and pastry and cut into decorative shapes with pie cutters or small cookie cutters. Gently press around edges of tart as desired. Brush tops of cutouts with egg wash to help them stick and freeze tart 1 hour (cutouts will keep their shape best during baking if they are frozen solid) then continue to fill and bake as instructed. If cutouts brown too much before tart is done, cover individually with small pieces of foil.

THIN PEAR TART

Steps:

• Preheat oven to 400°F. Combine cream cheese and butter in a food processor. Add the flour, 1/4 cup sugar, and the salt, and process until combined. (Dough will be sticky.) On a parchment-lined rimmed baking sheet, with lightly floured fingers, pat dough into an even 8-inch round.
• In a medium bowl, combine 1/4 cup sugar with the lemon juice and brandy. Halve pear lengthwise, and core (leave skin on). Cut each half lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Drain slices in strainer. Arrange around outer edge of dough, overlapping slightly, then arrange remaining slices in center. Sprinkle tart with remaining 1 tablespoon plus 1 1/2 teaspoons sugar. Dust pears with the cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.

SPICED PEAR TART

Steps:

• Poach the pears: Combine 2 cups/480 milliliters water, sugar, vanilla extract and star anise pods in a medium saucepan over medium heat. Bring to a simmer, then reduce the heat to low. Place the pears in the poaching liquid and cover with a lid. Keep just below a simmer and cook until the pears are tender, about 40 minutes depending on the ripeness of the pears. Remove the pears from the liquid to a plate and cool completely. Slice each pear half crosswise into 1/2-inch-thick slices. Set aside.
• While the pears poach and cool, make the pastry: Trim a sheet of puff pastry to one 4 1/2-by-12 inch rectangle. From the remaining puff pastry, cut two 1-by-12-inch strips. Transfer rectangle and strips to a sheet pan lined with parchment paper.
• Using a pastry brush, brush the beaten egg in a thin 1-inch strip along both long edges of the puff pastry, then place the strips of puff pastry on top. (You should have a rectangle of puff pastry with a puff pastry border down each of the long sides.) Use the back of a chef's knife or the tines of a fork to gently press the strips of puff pastry into the rectangle. Prick the pastry all over with a fork, then refrigerate for 15 minutes. Meanwhile, heat the oven to 325 degrees.
• Brush the puff pastry all over with egg wash, then line the center with parchment and fill with baking weights or dried beans. Bake for 20 minutes, turning halfway through. Remove the parchment and baking weights. Bake until golden brown, about 3 more minutes. As soon as you pull it out of the oven, trim the edges with a knife so the layers line up, if necessary. If the center has puffed up, gently prick with a fork or toothpick to release air. Allow to cool completely.
• While the pastry bakes and cools, make the pastry cream: Combine the milk, vanilla extract, and half the sugar (using 2 tablespoons/30 grams) in a pot. Bring to a simmer over medium-low. In a separate bowl, whisk together the remaining 2 tablespoons/30 grams sugar and the cornstarch, then whisk in the yolks. Whisking the eggs and cornstarch continuously, carefully add 1/4 cup of the hot milk mixture to the egg yolks, and whisk well to combine. Now, whisking the hot milk mixture in the pot continuously, add the egg yolks and cornstarch mixture to the pot. Continue whisking until it thickens. (It happens fast!) Immediately remove from the heat and whisk in the softened butter until smooth. Transfer to a bowl and cover with plastic wrap directly on the surface of the pastry cream. Allow to cool to room temperature.
• While pastry cream cools, make the glaze: Combine the pear purée, sugar and 2 tablespoons water in a medium saucepan and bring to a simmer until slightly reduced and glossy, about 3 minutes. Strain and chill.
• Transfer the puff pastry to a serving platter. Spread about 1 1/2 cups pastry cream down the center of the pastry shell. Place the sliced pear halves over the pastry cream in alternating directions. Brush each pear with a thick layer of pear glaze. Garnish any areas between the pears with toasted almonds. Dust the whole tart with confectioners' sugar just before serving.

PEAR TARTE TATIN

Steps:

• Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
• Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
• Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
• Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
• When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
• Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.