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How to make the perfect pear tart with a homemade crust

How to make the perfect pear tart with a homemade crust

Perennial favourite

Text: Janice Sim


In case you were planning ahead for the Christmas feasts, this pear tart will fit nicely in your stellar dining line-up at home. If not, there's never not a good time to indulge in a homemade tart. This recipe from group executive chef, Seumas Smith at Maggie Joan's features a handmade crust as well as a tantalising filling — a divine combination to keep you coming back for more.

Serves 16 (2 tarts)
Note: Make the sweet tart dough before starting on the filling

Sweet tart dough: Here's what you need

270g Butter
180g Sugar
2 Eggs
540g Flour

Sweet tart dough: How to make it 

1. Beat butter and sugar together, adding the eggs one by one.
2. Add flour until dough forms, keeping in mind not to overwork it.
3. Let the dough rest for an hour, then roll out a layer over two 9cm tart pans.

Frangipane (filling): Here's what you need

240g Butter
240g Sugar
3 Eggs
240g Ground Almonds
40g Flour
2 Pears

Frangipane (filling): How to make it

1. Beat butter and sugar together, adding the eggs one by one.
2. Add ground almonds and flour. Rest overnight.

Pear tart: How to make it

1. Add the frangipane to the tart crust and layer with thinly sliced pears (two per tart will suffice).
2. Bake at 160 degrees celsius for 40 to 45 minutes. 

See more of our delicious and easy-to-make recipes.  

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