Pear tart

To give crust mix the above ingredients and we will get a dough like plasticine that we wrap in plastic wrap and put in the fridge between 30 minutes and an hour.

We then spread a sheet that we will put in a round tart pan with a diameter of 25 cm

.We put in the fridge as much as we can filling.

Peel a squash, grate it and cut it in half.

We then put them in a bowl with lemon juice and cold water which must contain the fruit well so as not to oxidize. The butter is left at room temperature;

egg + sugar + flour mix well with a whisk or mixer then incorporate the butter

Remove the tray from the fridge, put the pear cut obliquely from the wider side to the top (see in the photo) and place it on the dough, then add the filling over it but it will remain "unveiled" in half.

Put in the preheated oven at 180 degrees for about 40 minutes (lightly brush with the toothpick). When we take the pears out of the oven (I put them everywhere) with the jam heated in 2 tablespoons of water. and to do.

It also goes hot with a generous spoonful of vanilla ice cream.


Pear and almond tart

Preheat the oven to 190C (170C if ventilated).

Spread the tart dough on the flour-lined countertop and then place it in a round tray with a diameter of 28cm. Let the pan cool for 15 minutes.

Bake the dough blindly for 20-25 minutes, then without weights for another 5 minutes.

Meanwhile, prepare the pears. Put them together with 75g of sugar, white wine and 300ml of water in a pot, over low heat. Let them boil for 20-25 minutes, until the fruits soften. Drain the pears and cut each into 6 slices, removing the middle with seeds.

Chop the almonds in a food processor until you get an almond flour. Beat the butter with the remaining sugar, add the eggs and mix well. Incorporate almond flour.

Fill the peel of the baked tart earlier with this mixture, then place the pear slices on top of it.

Put back in the oven at 180C (160C if it is a ventilated oven), for 30 minutes, until the mixture with almonds swells and browns.

Heat the apricot jam in a saucepan, strain it through a thick sieve and grease the tart with it 5 minutes after removing it from the oven.

Serve the warm tart with whipped cream or sweet cream.

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Pear and almond tart

Preheat the oven to 190C (170C if ventilated).

Spread the tart dough on the flour-lined countertop and then place it in a round tray with a diameter of 28cm. Let the pan cool for 15 minutes.

Bake the dough blindly for 20-25 minutes, then without weights for another 5 minutes.

In the meantime, prepare the pears. Put them together with 75g of sugar, white wine and 300ml of water in a pot, over low heat. Let them boil for 20-25 minutes, until the fruits soften. Drain the pears and cut each into 6 slices, removing the middle with seeds.

Chop the almonds in a food processor until you get an almond flour. Beat the butter with the remaining sugar, add the eggs and mix well. Incorporate almond flour.

Fill the peel of the baked tart earlier with this mixture, then place the slices of pears on top of it.

Put back in the oven at 180C (160C if it is a ventilated oven), for 30 minutes, until the mixture with almonds swells and browns.

Heat the apricot jam in a saucepan, strain it through a thick sieve and grease the tart with it 5 minutes after removing it from the oven.

Serve the warm tart with whipped cream or sweet cream.

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Simple pear tart

A simpler tart recipe is impossible. Enjoy the goodness of the fruit in each slice.

You will need a tart cone trunk tray with a diameter of 18cm at the base and 24cm at the surface.

Prepare the dough:

Mix the diced butter with the sugar with a food processor. Add the yolk and incorporate it, then gradually pour the flour and incorporate it. Add 1 tablespoon of milk. Form a ball of dough and knead it a few times on the table lined with flour

Spread the dough in a disk large enough to cover the used tart tray. Place it in the pan and put it in the fridge for 30 minutes.

Meanwhile, preheat the oven to 180C. Remove the spine from the pears and cut them into small cubes. Cook them with 15g of butter and Muscovado sugar in a pan until they are soft enough to be easily pricked with the tip of a knife.

Remove the hardened pears with a spatula and place them in the crust of the cooled tart. Let the juices in the pan boil for a few minutes until everything is reduced to a sticky and thick sauce. Pour it over the pears.

Bake the tart for 40 minutes until the crust is browned and the pears have softened.

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Prepare pears for filling and almond cream

First prepare a syrup from water with sugar, cinnamon, cloves, essence and orange peel. Boil the syrup for a few minutes to melt the sugar and flavor, then add the peeled pears and stalks and sliced ​​in halves, or quarters. Leave the pears in the syrup for 10-12 minutes, just enough to penetrate easily and flavor, then drain.

Meanwhile, prepare the almond cream. Beat the eggs with a pinch of salt and sugar until frothy, add yogurt or cream, then incorporate the finely ground almonds. A few almond flakes stop for decoration. For an extra flavor, add a little almond essence.

Remove the tart dough from the cold, place the pear slices inside. Then pour over the almond cream. Press a few almond flakes on top. Bake the tart at 180 degrees for 20-30 minutes. The delicious tart with pears and almond cream is left to cool so that it can be nicely sliced.


Tatin tart with pears

Learn how to make a Tatin pie with pears instead of apples, which will be more flavorful and interesting, especially if you haven't cooked a cake in a long time.

Preheat the oven to 200 degrees, step 6 and put a cake pan on the fire.

Caramelize the sugar, stirring constantly. Add butter, ginger and cinnamon and mix well.

Put the pear slices in the caramel and pour the sauce with a spoon over them. Reduce heat and simmer pears in caramel for 5-10 minutes, until pears soften slightly.

Remove the pan from the heat and arrange the pear slices as nicely as possible.

Roll the dough to a thickness of 5 mm and cut a disc slightly larger than the diameter of the tart pan. Place the dough disk over the pears and press the edges a little, as if you were wrapping the fruit on the edge.

Bake the Tatin tart with pears for about 30-40 minutes, then remove the pan and let it cool for 10 minutes.

Cut the edges with a knife, then place a plate on top and turn the shape, like an apple pie. Serve with cold cream or ice cream.


Prepare pears for filling and almond cream

First prepare a syrup from water with sugar, cinnamon, cloves, essence and orange peel. Boil the syrup for a few minutes to melt the sugar and flavor, then add the peeled pears and stalks and sliced ​​in halves, or quarters. Leave the pears in the syrup for 10-12 minutes, just enough to penetrate easily and flavor, then drain.

Meanwhile, prepare the almond cream. Beat the eggs with a pinch of salt and sugar until frothy, add yogurt or cream, then incorporate the finely ground almonds. A few almond flakes stop for decoration. For an extra flavor, add a little almond essence.

Remove the tart dough from the cold, place the pear slices inside. Then pour over the almond cream. Press a few almond flakes on top. Bake the tart at 180 degrees for 20-30 minutes. The delicious tart with pears and almond cream is left to cool so that it can be nicely sliced.


Make the crust, leave it in the fridge for 30 minutes and spread it in the shape of a tart. Beforehand, shape it with a little oil and flour so that it doesn't stick. Drink eggs well with sugar, vanilla and flour. Pour the composition over the counter. Peel a squash, grate it and slice it evenly. Put over the filling and add a little vanilla sugar. Leave in the oven until browned.

Try this video recipe too


Chocolate ganache recipe

During the baking of the tart, a bitter ganache is made. The recipe for confectionery chocolate ganache (whipped cream) can be found here! Heat whipped cream in a saucepan over low heat. It doesn't boil! It is intended to be hot and the fire is extinguished. Throw the broken pieces of chocolate in the pan by hand and mix lightly with a whisk. Leave the composition to cool and then refrigerate for 30 minutes.


Serve Overturned tart with caramelized pears, almonds and puff pastry

Everyone asks: when can we eat from it ?? Overturned tart with pears and burnt sugar is good both hot and cold. We are still waiting for the ganache to be tied!

Each receives a warm slice of Tatin tart with pears and 2 teaspoons of bitter and cold ganache. Discrete each plate discreetly with vanilla sugar. This pear tart is delicious!

I also made the version with apples and pandispan dough. Here is the recipe overturned with apples.

Another delicate tart with pears is the one with noble cheeses, nuts and endives & # 8211 recipe here.

Try this simple recipe inverted tart with caramelized pears, almonds and puff pastry!


Make the crust, leave it in the fridge for 30 minutes and spread it in the shape of a tart. Beforehand, shape it with a little oil and flour so that it doesn't stick. Drink eggs well with sugar, vanilla and flour. Pour the composition over the counter. Peel a squash, grate it and slice it evenly. Put over the filling and add a little vanilla sugar. Leave in the oven until browned.

Try this video recipe too