French Pear Tarte

French Pear Tarte

Patisseries are my first thought when Paris is mentioned. I loved the croissants, macarons, tartes.

Soft pears give a sweet bite to this flaky tarte crust. The buttery dough melts with a cinnimon-sweet sop.

French Pear Tarte

Crust

1 1/2 cups flour

3 Tablespoons sugar

1/2 teaspoons salt

2/3 cup butter, cold and cubed

1 egg, beaten

1 teaspoon vanilla

Sift dry ingredients together. Coat butter in mixture. Mash and mix together with hands.

Add egg and vanilla, and mix.

Roll out between two sheets of parchment paper, and put in tarte pan. Prick the bottom of the crust with a fork to prevent bubbling.

Bake 425* for 18 minutes, or until brown

Pear tarte filling

3-4 pears, peeled and quartered
1/4 cup white sugar
1/4 cup light brown sugar
1/2 Tablespoon cinnamon
Toss pears in sugar and cinnamon. Arrange in crust
Bake 375* for 5-8 minutes.
Top cooled tarte with whipped cream, or chantilly cream, and simple syrup.
Chantilly Cream Recipe: 
2 cups heavy cream
2 Tablespoons sugar
1 teaspoon vanilla
Whip together ingredients until a smooth cream comes together. Keep chilled.
 Pear tarte with fresh chantilly cream

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Filed under Baking, The Wholesome Whisk

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