Pear-On-Pear Tart

This sophisticated Pear-On-Pear Tart is a show-stopping dessert that balances sweet, tart, and buttery flavors. The foundation is a crisp, golden shortcrust pastry brushed with rich homemade caramel, providing a crunchy contrast to the soft fruit filling. Two layers of pears create visual depth: the bottom layer consists of tender, ginger-spiced poached pears, while the top layer showcases thinly sliced fresh pears arranged in a beautiful radial pattern. A glossy apricot glaze adds shine and a hint of fruity acidity, tying the components together perfectly.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 350

Dietary: Vegan

Description

This sophisticated Pear-On-Pear Tart is a show-stopping dessert that balances sweet, tart, and buttery flavors. The foundation is a crisp, golden shortcrust pastry brushed with rich homemade caramel, providing a crunchy contrast to the soft fruit filling. Two layers of pears create visual depth: the bottom layer consists of tender, ginger-spiced poached pears, while the top layer showcases thinly sliced fresh pears arranged in a beautiful radial pattern. A glossy apricot glaze adds shine and a hint of fruity acidity, tying the components together perfectly.

Directions

1
Preheat oven to 425°F (220°C).
2
In a large bowl, combine the flour, salt, and sugar for pastry.
3
Add the chilled, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4
In a small bowl, whisk together the egg yolk and ice water.
5
Drizzle the egg yolk mixture over the flour and gently mix with a fork or your hands until the dough just begins to come together. Add more ice water, one teaspoon at a time, if necessary.
6
Turn the dough out onto a lightly floured surface and knead briefly, just until smooth.
7
Press the dough into the bottom and up the sides of a buttered 10-inch loose-bottomed tart pan. Trim any excess dough from the edges.
8
Line the pastry shell with aluminum foil and fill with pie weights, dried beans, or rice.
9
Bake the crust for 10 minutes.
10
Remove the foil and weights. Return the shell to the oven and bake for another 5 to 10 minutes, or until the pastry is golden brown.
11
Remove from oven and let cool on a wire rack. Reduce oven temperature to 375°F (190°C).
12
While the crust bakes, make the caramel: Combine the sugar for caramel and water for caramel in a medium heavy skillet. Heat over medium-high heat, stirring occasionally, until the sugar dissolves.
13
Stop stirring and let the mixture boil until it turns a light amber color. Remove from heat immediately.
14
Carefully brush the hot caramel over the bottom and sides of the cooled pastry shell. Work quickly as the caramel will set fast.
15
Peel 6 of the pears, halve them, and remove the cores. Cut each half into 4 slices.
16
Place the pear slices in a large heavy skillet or saucepan.
17
Combine the sugar for poaching, the ground ginger, and water for poaching. Pour this mixture over the pears.
18
Bring to a boil, then reduce heat to low. Cover and simmer for 6 to 8 minutes, or until the pears are tender but not mushy.
19
Remove from heat and let the pears cool in the liquid.
20
Drain the pears, reserving the poaching liquid.
21
Arrange the poached pear slices in a single layer over the bottom of the caramelized tart shell.
22
Peel the remaining 2 pears, quarter them, and remove the cores. Slice each quarter into very thin slices.
23
Arrange the fresh pear slices symmetrically in a radial pattern over the layer of poached pears.
24
In a small saucepan, combine the apricot preserves with 4 tablespoons of the reserved pear poaching liquid. Heat over medium heat until boiling, then simmer for 1 minute.
25
Strain the apricot mixture through a fine-mesh sieve to remove any solids.
26
Brush half of the warm apricot glaze over the pear slices.
27
Bake the tart at 375°F (190°C) for 30 minutes, or until the crust is crisp and the pears are heated through.
28
Remove from oven. Immediately brush the tart with the remaining apricot glaze for a glossy finish.
29
Let cool slightly. Serve warm or at room temperature.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 7g35%
Cholesterol 30mg10%
Sodium 120mg5%
Total Carbohydrate 55g19%
Dietary Fiber 3g12%
Sugars 40g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pear, tart, dessert, pastry, caramel, apricot, ginger, poached, french, pastry crust, fruit tart, autumn, holiday, baking, glaze, shortcrust, comice, anjou, make-ahead

Read it online: https://www.chefs-mate.com/recipe/pear-on-pear-tart/