Spiced Pear Tart Delight (Printable Format)

A buttery tart topped with tender pears and warm spices for a cozy, seasonal treat.

# What You Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 2 to 3 tablespoons cold water
06 - Pinch of salt

→ Filling

07 - 4 ripe pears, peeled, cored, and sliced
08 - 1/3 cup brown sugar
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cardamom
13 - Zest of 1 lemon
14 - 2 tablespoons lemon juice
15 - 1 tablespoon cornstarch

→ Topping

16 - 2 tablespoons sliced almonds (optional)
17 - 1 tablespoon unsalted butter, melted
18 - Powdered sugar, for dusting (optional)

# How-To Steps:

01 - Preheat the oven to 375°F. Lightly grease a 9-inch tart pan with removable bottom.
02 - In a bowl, combine flour, sugar, and salt. Cut in cold butter with fingertips until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water, mixing until dough forms. Add more water if necessary. Shape into a disk, wrap, and chill 20 minutes.
03 - Roll dough on floured surface to fit tart pan. Press into pan and trim excess. Prick base with fork. Chill for 10 minutes.
04 - Line crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, then remove weights and parchment. Bake 5 minutes more until lightly golden.
05 - In a large bowl, toss pear slices with brown sugar, spices, lemon zest, lemon juice, and cornstarch until evenly coated.
06 - Arrange pears in concentric circles on baked crust. Drizzle with melted butter and sprinkle almonds if using.
07 - Bake for 20 to 25 minutes until pears are tender and edges golden.
08 - Cool slightly. Dust with powdered sugar if desired. Slice and serve.

# Expert Suggestions:

01 -
  • The pastry stays crisp even under the juicy pears because we blind bake it first, something I wish I'd known from the start.
  • Cardamom and ginger add a warmth that makes the whole house smell like a European bakery on a rainy day.
  • It looks impressive but forgives mistakes, the kind of dessert that makes people think you spent all day in the kitchen.
  • Leftovers, if there are any, taste even better the next morning with coffee.
02 -
  • If your butter warms up while making the pastry, stick the whole bowl in the freezer for five minutes, warm butter means tough crust.
  • Don't skip chilling the dough, I tried once to save time and the crust shrank dramatically in the oven.
  • Blind baking is essential, without it the bottom stays pale and soft instead of crisp and golden.
  • Taste your pears before adding sugar, some are much sweeter than others and you can adjust accordingly.
03 -
  • Run your tart pan under hot water for a few seconds before unmolding, it loosens the edges without disturbing the crust.
  • If your pears release a lot of juice, spoon some out halfway through baking to prevent a soggy bottom.
  • Double the spice mix and keep it in a jar, it's perfect for oatmeal, pancakes, or apple crisps too.
  • Use a sharp knife dipped in hot water to slice clean pieces without dragging the filling.

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