Pear Tart

Yield: 1 - 10" tart

Pear Tart

Pate Brisée

400 g Pastry flour
10 g salt
10 g sugar
200 g butter; unsalted and chilled

130 g eggs
20 g water
4 drops vanilla extract
4 g lemon zest grated


  • Sift the flour, salt and sugar into a bowl.
  • Cut the butter into small cubes.  Rub it into the flour until the mixture looks like fine corn meal.
  • Mix the eggs, water, vanilla, and zest.  Pour the mixture into the well in the flour.  Mix to a soft dough.  Knead slightly and then flatten into a disk.  Wrap and chill for 30 minutes.
  • Roll into circle and line a 10 inch tart pan. 


Almond Cream

90 g butter
90 g sugar
1 g lemon zest
50 g egg
20 g egg yolk
2 drops vanilla extract
90 g powdered almonds
30 g cake flour


  • Cream the butter, sugar, and zest until pale and light
  • Add the eggs, yolk, and vanilla a little at a time, beating well after each addition.
  • Stir in the powdered almonds and flour.


8 Pear halves; canned
Apricot jam; as needed

Putting the tart together: 

  • Spread the almond cream in the bottom of the pastry lined tart pan.
  • Drain the pears well and cut them crosswise into thin slices, but keep the slices together in the shape of a pear half.
  • Arrange the pears halves on top of the almond cream like spokes of a wheel. Do not cover all the filling with the pears.  Push them gently into the cream.
  • Bake at 375°F for about 35-40 minutes.
Remove from the oven and brush gently with melted apricot jam


Recipe by the School of Hotel, Culinary Arts and Tourism, Schenectady County Community College