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A Pear Tart With Shortbread Crust Solo almond paste Heilala Vanilla pear desserts fall desserts Roquefort France Societe cheese CHEFMADE Cuisinart Walkers Shortbread of Scotland Pears and pear desserts Frangipane Anjou and Bosc pears

Pear Tart with Shortbread Crust

Mid Fall, and after I’ve had way too much ‘pumpkin everything,’ I turn to pears, my next favorite autumn fruit, and bake a brilliant Pear Tart with Shortbread Crust.
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Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Pear, Pear Tart with Shortbread Crust, shortbread, tart
Servings: 12
Calories: 1240kcal

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Equipment

  • 9-inch pie plate

Ingredients

Ingredients for the Tart Crust

  • 1 cup ground all butter shortbread cookies * we are using Walker’s
  • 3 tablespoons unsalted butter

Ingredients for the Tart Frangipane

  • 1/3 cup almond paste not marzipan *we are using Solo
  • 1 teaspoon sugar
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon flour
  • 1 egg
  • pinch kosher salt
  • 1/2 teaspoon almond extract
  • 1 large Bosc or Anjou pear peeled and cored and thinly sliced about 1/4 “ thick
  • lemon juice

Ingredients for the Tart Glaze

  • 1/4 cup apricot jam
  • 1/2 teaspoon vanilla extract
  • 3- inch peel of lemon
  • 2 tablespoons Reisling

Instructions

  • Prepare the tart crust by processing the shortbread cookies in the food processor until very fine. Add to the processor the butter. Pulse until evenly moistened.
  • Spoon some of the crumb mixture in the tart pan. Using the straight side of a measure cup, press the crumbs up the sides of the tart pan being sure to tightly press into the grooves to 1/4” thick. Using the bottom of the measure cup, press the remaining crumbs into the bottom of the tart pan.
  • Carefully place tart crust into the refrigerator to chill while preparing the Frangipane.
  • For the Frangipane, in the drum of the food processor, process together the almond paste and sugar to break it apart. Add in the butter. Mix in the egg, flour, salt, and almond extract and process until light and fluffy. There will be very little filling initially, as the frangipane will give rise during baking, filling in the gaps between the pear slices.
  • Peel and core the pear, and then slice thinly, about 1/8 to 1/4-inch thick. Places the slices in a bowl with the lemon juice to help preserve their color.
  • Spread the frangipane over the bottom of the tart crust using a rubber spatula and an extra light hand. Next, carefully arrange the pear slices in a decorative pattern. They can slightly overlap, but don't build them up in layers or the tart will lack a refined appearance after the bake.
  • Bake at 375°F for 30-35 minutes or until the pears take on a bit of color and the edges of the tart shell are golden brown. Cool on a wire rack.
  • While the tart bakes, place the apricot jam, lemon peel, vanilla extract, and Riesling into a small saucepan and warm over medium heat for 5 to 8 minutes, constantly stirring. Once the mixture has reduced and thickened, take it off the heat and set it aside.
  • Once the tart is out of the oven brush the apricot glaze over the pears. Serve.

Nutrition

Calories: 1240kcal | Carbohydrates: 120g | Protein: 15g | Fat: 82g | Saturated Fat: 39g | Trans Fat: 2g | Cholesterol: 314mg | Sodium: 104mg | Potassium: 641mg | Fiber: 11g | Sugar: 80g | Vitamin A: 2166IU | Vitamin C: 15mg | Calcium: 206mg | Iron: 3mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.