Pear Tart
🍐 The Fruit Layer (As Seen in )
- 3 to 4 firm but ripe pears (such as Bosc or Anjou) 🍐
- 1 tbsp fresh lemon juice 🍋
- 2 tbsp unsalted butter, melted 🧈
- 2 tbsp demerara or turbinado sugar (coarse sugar for that sparkling crunch!) 🍬
- 1 tbsp apricot preserves or honey (for a glossy finish glaze) 🍯
👩🍳 Step-by-Step Instructions
Step 1: Prep the Oven and Pan 🌡️
- Preheat your oven to 400°F (205°C).
- Roll your pastry dough over a fluted, rectangular or round tart pan with a removable bottom. Press the dough gently into the fluted ridges, as captured on the edges of Trim off any excess dough hanging over the sides.
Step 2: Fan the Pears 🍐🔪
- Peel the pears, cut them precisely in half lengthwise, and scoop out the central cores and seeds.
- Lay each pear half flat-side down on a cutting board. Using a sharp knife, slice the pears crosswise into very thin ribbons, keeping the pear half arranged together in its original shape.
- Toss them very gently with a splash of fresh lemon juice to keep them bright and prevent browning.
Step 3: Layer the Tart ✨
- Spread your almond cream or sweet cream cheese base evenly across the bottom of the pastry crust.
- Carefully transfer each sliced pear half onto the cream layer. Using the palm of your hand, gently press and slide the pear slices forward slightly to fan them out beautifully, alternating directions exactly like the mosaic pattern displayed in .
Step 4: Add the Golden Glitz 🧈🍬
- Brush the fanned pears generously with the melted butter.
- Sprinkle the coarse demerara sugar evenly across the top. The coarse granules won’t melt entirely, leaving a beautiful glistening crunch on the caramelized edges (visible in ).
