Pear Tarts

Pear Tarts

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Laura Spencer-Whitacre


This is my favorite tart recipe. I love pears and this makes the perfect dessert, from Elegant dinners to back yard BBq's. these fit in anywhere. A favorite at Tea Parties, of course. enjoy.


★★★★★ 1 vote

4-5 tartlets
45 Min
30 Min


  • 6 Tbsp
    butter, unsalted, softened
  • 1 c
  • 1
    egg yolk
  • 1
    egg, beaten
  • 2 tsp
  • 1 c
    almonds, blanched, ground
  • 2 Tbsp
  • 1
    recipe cream cheese pastry, (to follow)
  • 3-4
    ripe pears
  • 4 Tbsp
    sugar, for sprinkling
  • 1/2 c
    apricot jam
  • 1 tsp

How to Make Pear Tarts


  1. 1.Preheat oven to 400* and place baking sheet in oven to heat.
    2.Cream butter in food processor and gradually add sugar; continue beating until mixture is light.
    3.Gradually add egg and yolk, beating well after each addition. Add brandy and stir in ground almonds and flour.
  2. 4.Roll Cream Cheese Pastry to 1/4 in thickness and line 4-5 lightly buttered tartlet pans.
    5.Spread filling evenly in pastry.
    6.Peel, core and 1/2 each pear. slice and arrange in desired pattern on top of filling.
  3. 7. Bake tartlets on baking sheet near bottom of heated oven until pastry dough begins to brown. About 10-15 minutes.
    8.Sprinkle tops of tartlets with sugar to add caramelized finish.
    9.Reduce oven temperature to 350*, and continue baking until pears are tender and filling is set, about 8 to 12 minutes longer.
    10. Transfer tarts to cooling rack.
    before serving, melt apricot jam in small saucepan over low heat, adding 1 teaspoon of water if needed to thin. brush tarts with melted jam and serve.
  4. Cream cheese Pastry
    2 cups flour
    1 teas. salt
    6 Tbsp. unsalted butter, cut into small pieces
    8 oz. cream cheese, cut into small pieces
    2 egg yolks2-3 Tbsp. water
    In food processor fitted with cutting blade, pulse flour salt and butter until crumbly. Add cream cheese and pulse just to mix.
    Add egg yolks and cold water, blend just until dough forms ball. wrap with saran wrap and chill 30 minutes
    Before rolling or shaping, let dough warm to room temp.

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