French Pear Tart

For 6-8


  • 1 large jar of pear halves
  • 6 tbsp unsalted butter at room temp
  • 3/4 cup ground blanched almonds
  • 2/3 cup sugar
  • 2 tsp all-purpose flour
  • 1 tsp cornstarch
  • 1 large egg
  • 2 tsp dark rum

Tart shell

  • 1 1/2 cup all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/4 tsp salt
  • 9 tbsp frozen unsalted butter (cut into little pieces)
  • 1 large egg yolk 


Tart dough:

  1. Combine flour, confectioners’ sugar and salt in a food processor
  2. Throw in pieces of butter and pulse until they’ve been processed into the size of oatmeal flakes
  3. Add in the egg yolk (stirred), a little at a time, pulse after each addition
  4. After the egg yolk is in, process untill the dough forms clumps and curds
  5. Take the dough out onto a work surface just before the dough gets truly clumpy, the sound of the food processor will be a clear indicator
  6. Knead the dough VERY VERY lightly just to incorporate any unmixed dry ingredients
  7. Press the dough into a tart pan and freeze for at least 30 minutes before baking
  8. Butter the shiny side of a piece of aluminum foil and fit it closely against the crust, bake at 375 F for 25 minutes, carefully remove the aluminum foil and bake for another ~4 mins, take it out of the oven to let it cool – you have just achieved a partially baked tart shell


  1. Process butter and sugar untill smooth inside the food processor
  2. Blend in ground almonds, add flour and cornstarch, process and then add the egg
  3. Process till the mixture is cream-like and homogeneous
  4. Add rum or vanilla to blend a little more
  5. Fill the partially baked tart shell with the almond cream and lay the pear halves (or slices) on top to your own aesthetic standard
  6. Bake for 50-60 mins at 350 F or until the tart browns and puffs up
  7. Bon appétit! ;)

Serving suggestions: milk, coffee, tea, book . . .

NOTES:  It’s got pear and almond!!!! 😀 French pear tart is one of  very few tarts I love but good ones  are difficult to find and it can be pricey.  So I am elated to have found this recipe online and succeeded (for the most part) on my first try! It’s truly amazing, why can’t it become a staple at bakeries in the States just as it is at the patisseries in France?! A favorite! 🙂

** Rach 1 & Brahms 4 in a couple of weeks, I shall make something special to commemorate the first of such occasions in 2010 😉 excited!


Filed under Dessert, Pastry

2 responses to “French Pear Tart

  1. While I hate mushrooms, I love tarts (à la mode) and almond-flavored things (milk tea, tofu, Pocky). I guess I’m committed to trying this recipe myself. =)

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