Pear Walnut Honey Tart
As I mentioned in an Instagram post earlier this week, Pear is often the underdog when it comes to Fall and pie season – with apple & pumpkin running the show .. but not in France! Classic “Bourdaloue Tart“ (pear & frangipane), Pear & Chocolate, Pear & salted Caramel, Pear Tatin, Pear Flognarde (half way between a clafoutis and a Normandy Flan)… you name it, the French love pear tarts and pies! This Pear Walnut Honey tart, inspired by a recipe from Saveurs Magazine (one of my favorite cooking magazines…
- Prep time
- 45 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the crust
- 1 cup flour (+ a little more for dusting the working surface)
- 1/3 cup unsalted butter (at room temperature) ( + a little more for greasing the pan)
- 3 tbsp hazelnut meal (or almond meal)½ cup icing sugar
- ½ egg
- For the filling
- 6 pears (variety of your choosing)
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/3 cup chopped walnuts
- 2 tbsp rolled oats
Instructions
- 1
For the crust:
- 2
Work together the butter and sugar, until creamy. Add the flour, hazelnut meal and the ½ egg (note: to get ½ egg - break the egg into a bowl, whip it and pour in only half of the mixture). Work the dough until smooth, shape it into a ball, wrap it tightly in plastic film and refrigerate for at least 3 hours.
- 3
For the filling:
- 4
Peel and core the pears. Dice 3 pears into cubes, place them in a medium pot, over medium heat, with the honey and vanilla extract. Cook for 15 minutes, stirring regularly, until the pears soften and turn into a rough puree (it’s okay if there are still small chunks of pears). Remove from the heat, and let cool to room temperature.
- 5
Pre-heat your oven to 350F.
- 6
Grease your 9” pie dish with butter. Take the dough out of the fridge, and roll it out on a floured working surface. Lay the dough at the bottom of the pie dish, trim the excess all around, and poke holes all over with a fork. Sprinkle oats evenly onto the crust (this will absorb the moisture from the fruits, and prevent the crust from getting soggy).
- 7
Cut the 3 remaining pears into thin slices. Spread the cooled pear puree at the bottom of the crust and arrange the pear slices on top (see photos). Scatter the chopped walnuts on top.
- 8
Bake for 40 minutes, until the crust is golden.
- 9
Enjoy warm or cool.
- 10