Pecan Pear Tart

Pecan Pear Tart – Pears and pecans nestled in a custard filling while lying on a bed of shortbread type crust.

I enjoy stepping out of my baking comfort zone and trying something new. I found this recipe for Pear Pecan Tart recipe on a recipe site called The Baking Pan.  Pears and pecans nestled in a custard filing while lying on a bed of shortbread type crust.  My kind of dessert.

When I start thinking about a fruit recipe like this my mind starts to wander as to what other fruit could be substituted for the pears.  Apples would be the next logical choice.  But how about peaches?  Peaches, pecans and custard?  Or blueberries?  If I used peaches, I’d drain them after I peeled them ,took the pit out and sliced them. Draining them first would keep the peach juices from thinning the custard.  This tart was excellent in every way imaginable. The flavor combinations fit together perfectly. I’ve taken pictures of the process to encourage you bake it.  Let’s get started!

We start the recipe by making the crust. To make the crust you’ll need:

• 1 1/2 cups all purpose flour
• 1/2 cup toasted pecans, finely chopped (use a food processor if you have one to make this easy)
• 1/4 cup white sugar
• 1/8 Teaspoon salt
• 1 large egg yolk
• 1/2 cup unsalted butter, chilled and cut into small pieces

Place the flour, pecans, sugar, salt and egg yolk in a large bowl. Cut the butter into the dry ingredients using a pastry blender until you have coarse crumbs. When your done cutting the butter into the flour mixture the crumbs should hold together when pressed between your fingers.

This recipe uses a removable bottom 9 inch tart pan. That’s very different that a regular tart pan. A removable bottom tart pan has two pieces, the side ring and the removable bottom. Press the crumbs evenly onto the bottom and up the sides of the tart pan. When you’re patting the crumbs up the sides of the pan, pat them 1/4 inch taller than the edge of the tart pan. Place the crumb lined pan on a large plate and freeze it for 30 minutes to firm the dough and help stop the pastry from shrinking.  While your waiting for the tart to come from the freezer preheat your oven to 375 degrees.

After the 30 minutes in the freezer, place the tart pan on a cookie sheet and bake at 375 degrees for 20 – 25 minutes or until very light brown. Remove it from the oven and cool on a wire rack for 10 minutes. Don’t turn the oven off, you’ll be baking the tart at 375 degrees. But in the meantime, while the crust is cooling….

Peel, core and cut 3 ripe pears in half lengthwise. Cut each halve into six slices. Place the pear slices in a circle (overlapping them) on the bottom of the warm crust. Set them aside a minute while we make the filling.

To make the filling place the following ingredients into a medium bowl:

• 1 large egg
• 1/2 cup heavy whipping cream
• 2 Teaspoons white sugar

Whisk the ingredients together until well blended.  Add 1/2 cup finely chopped toasted pecans and whisk to incorporate them.  Pour the filling over the pears in the tart pan making sure the filling gets into every space in the pan. Bake the tart for 30 minutes or until the filling is set and the pears are tender.  Remove it from the oven.

Arrange your oven rack about 5 inches from the broiler. Turn the broiler on, sprinkle the top of the tart evenly with one Teaspoon white sugar. Place the tart under the broiler for 1- 2 minutes or until sugar is light brown.  Remove the tart from the oven and cool on a wire rack for an hour.

To serve this gorgeous Pear Pecan Tart remove the outer rim from the tart pan.  You can either place it on a platter with the bottom portion of the pan still under the tart or slide a thin kitchen knife between the bottom crust and the tart pan to release the crust , then place on a platter.  I chose to leave the bottom  portion of the pan on and place the tart on a platter. This is a delicious treat served with whipped cream or a small scoop of ice cream.  Pear Pecan Tart, perfect anytime of the year, ENJOY!

PIN IT FOR LATER

Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!

Pumpkin Honey Bun Cake...Creamy Blueberry Pie…Caramel Apple Cheesecake Bars…Pumpkin Cream Cheese Coffee Cake…Sour Cream Apple Pie

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Pear Pecan Tart

Pecan Pear Tart - Pears and Pecans nestled in a custard while laying on a bed of shortbread type crust.

Prep Time25 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: #dessert, #pears, #peartart, #tart

Servings: 8

Author: The Baking Pan

Ingredients

Pastry Crust

• 1 1/2 cups all purpose flour
• 1/2 cup toasted pecans, finely chopped
• 1/4 cup white sugar
• 1/8 Teaspoon salt
• 1 egg yolk
• 1/2 cup unsalted butter, chilled and cubed small

Filling Ingredients

• 3 Pears ripe but not soft
• 1 large egg
• 1/2 cup heavy whipping cream
• 2 Teaspoons white sugar
• 1/2 cup pecans, toasted and finely chopped

Topping

• 1 Teaspoon white sugar

Instructions

• Place the flour, pecans, sugar, salt and egg yolk in a large bowl. Cut the butter into the dry ingredients using a pastry blender until you have coarse crumbs. When your done cutting the butter into the flour mixture the crumbs should hold together when pressed between your fingers.
•  Press the crumbs evenly onto the bottom and up the sides of a removable bottom tart pan. When you're patting the crumbs up the sides of the pan, pat them 1/4 inch taller than the edge of the tart pan. Place the crumb lined pan on a large plate and freeze it for 30 minutes to firm the dough and help stop the pastry from shrinking.  While your waiting for the tart to come from the freezer preheat your oven to 375 degrees.
• After the 30 minutes in the freezer, place the tart pan on a cookie sheet and bake at 375 degrees for 20 - 25 minutes or until very light brown. Remove it from the oven and cool on a wire rack for 10 minutes. Don't turn the oven off, you'll be baking the tart at 375 degrees. But in the meantime, while the crust is cooling....
• Peel, core and cut 3 ripe pears in half lengthwise. Cut each halve into six slices. Place the pear slices in a circle (overlapping them) on the bottom of the warm crust. Set them aside a minute while we make the filling.
• To make the filling place the following ingredients into a medium bowl:

  1 large egg

  1/2 cup heavy whipping cream

  2 Teaspoons white sugar

  Whisk the ingredients together until well blended.  Add 1/2 cup finely chopped toasted pecans and whisk to incorporate them.  Pour the filling over the pears in the tart pan making sure the filling gets into every space in the pan. Bake the tart for 30 minutes or until the filling is set and the pears are tender.  Remove it from the oven.

  Arrange your oven rack about 5 inches from the broiler. Turn the broiler on, sprinkle the top of the tart evenly with one Teaspoon white sugar. Place the tart under the broiler for 1- 2 minutes or until sugar is light brown.  Remove the tart from the oven and cool on a wire rack for an hour.

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!