Pear Tart

With Mascarpone-Vanilla Cream

We absolutely love pear season. Pears are tangy, crunchy, sweet and perfect for cooking, both in sweet and savoury dishes. Because of the stone cells in the pear, they have a great texture, which remains even when cooked. That’s what makes pears perfect for tarts.This tart is a little time consuming if you want to decorate it like in the picture, but you can make it however you want. Half the pears, cut them in chunks or thin slices, or whatever shape you so desire :) You can even boil them with a little bit of water and make a pear jam to put on the tart crust. The options are endless.

Pear tart


Let’s get to it? You’ll need

For the shortcrust pastry:

  • White flour 300 grams
  • Salted butter 150 grams
  • Sugar 50 grams
  • Egg 1
  • Cold water 1 tablespoon

For the filling:

  • Pears 4–5 medium
  • Butter 50 grams
  • Sugar 80 grams
  • Creme fraiche 200 grams

For the cream:

  • Mascarpone 200 grams
  • Buttermilk 1 dl
  • Vanilla sugar 1 tablespoon
  • Zest of one lemon

And here’s how to make the tart:

  1. Mix together all the ingredients for the pastry dough, using a hand mixer. Make sure the water and butter is cold to not melt the dough too much (shortcrust pastries should always be mixed on high speed, as to not develop too much gluten and to remain flaky in your mouth). When the dough is finished, cover the bowl and put in the fridge for at least 30 min.
  2. Wash pears, cut them in half and then thinly slice them. Save all the small bits, chop them into small cubes and put in another bowl. Cover them with kitchen foil and put them in the fridge.
  3. Butter a medium sized tart pan and spread out the dough. Take a fork and prick holes in the dough to prevent it from puffing up in the oven. Bake for 15 minutes on 180 degrees Celsius.
  4. Cool the tart completely and spread out the creme fraiche in an even layer. Now add the pear scraps on the dough and start decorating the cake with your pear slices.
  5. Drizzle the cake with sugar and cut the butter into cubes. Spread the butter on the cake and bake for around 30 minutes on 180 degrees Celsius.
  6. While the cake is baking, mix the ingredients together for the mascarpone creme.
  7. The cake is done when the dough is golden brown and the pears are nice and caramelised. Serve either warm or cold with the mascarpone-vanilla cream on the side.

Enjoy :)

Recipe by Anders Vestergaard