Pear Pecan Tart with picture tutorial

I enjoy stepping out of my baking comfort zone and trying something new.  To Read More, Click On The Recipe Title.
 I found this  Pear Pecan Tart recipe on a recipe site called The Baking Pan.  Pears and pecans nestled in a custard filing while lying on a bed of  shortbread type crust.  My kinda challenge.  When I start thinking about a fruit recipe like this my mind starts to wander as to what other fruit could be substituted for the pears.  Apples would be the next logical choice.  But how about peaches?  Peaches, pecans and custard?  Or blueberries?  I think both sound pretty good.  This tart was excellent in every way imaginable. The flavor combinations just fit together so perfectly. I've taken pictures of the process to encourage you bake it.  Let's get started!



Sweet Pecan Crust



The recipe called for a removable bottom tart pan. 



In a large mixing bowl combine the flour, sugar, salt and egg yolk.



Add a 1/2 cup of unsalted butter, chilled and cut into small pieces.



With a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.



You can also process this in a food processor. 



The crumbs should hold together when pinched with your fingers.  If pastry is too dry, add 1 Tablespoon ice water.



Press pastry evenly into a 9 inch removable tart pan. 



Pat pastry about 1/4 of an inch above the rim of the tart pan.  Place pastry lined tart pan on a large plate and freeze for 30 minutes to firm the dough and help stop shrinkage.




Preheat oven to 375 degrees.  Place pastry lined tart pan on a baking sheet and bake for 20 - 25 minutes or until very golden brown.



Remove from oven and cool 10 minutes on a wire cooling rack, leaving the oven set at 375 degrees.




While the pastry is cooling, peel, half, core and slice the pears. Cut each half lengthwise into 6 slices.



Arrange slices in a circle in the bottom of the warm baked pastry, over lapping the slices.  Set to the side.




In a medium bowl, combine egg, whipping cream and 2 teaspoons sugar; whisk until well blended.  Add pecans; whisk to blend.




Pour mixture over pears and into any empty spaces in the shell.




Bake 30 minutes or until filling is set and pears are tender.  Remove from oven.  Turn on oven broiler, arrange oven rack 5 inches or more under broiler.  Sprinkle 1 teaspoon of sugar evenly over the tart.  Place tart under broiler for 1 to 2 minutes or until sugar is lightly browned, being careful to watch so sugar doesn't burn.  Remove from oven and cool on wire rack for 1 hour.  Remove the outer rim from the tart pan.  You can either place it on a platter with the pan still under the tart or slide a thin kitchen knife between the bottom crust and the tart pan to release the crust , then place on a platter.  I chose to leave the bottom pan on and place on a platter.

We loved this tart !  I hope this was helpful , if you make the tart let me know how it went for you!




Click here to print recipe.



Pear Pecan Tart
The Baking Pan



Ingredients:

Sweet Pecan Pastry:

1½ cups all-purpose flour

½ cup toasted pecans, finely chopped

¼ cup granulated sugar

1/8 teaspoon salt

1 large egg yolk

½ cup unsalted butter, chilled and cut into small pieces

1 tablespoon ice water (if needed)

Filling:

3 ripe (but not too soft) Bartlett pears

1 large egg

½ cup whipping (heavy) cream

2 teaspoons granulated sugar

½ cup toasted pecans, finely chopped

Topping:
1 teaspoon granulated sugar

Directions:

Sweet Pecan Pastry:

1. In a large mixing bowl, combine flour, pecans, sugar, salt, and egg yolk. With a pastry blender, cut butter into the flour mixture until the mixture resembles coarse crumbs, but holds together when pinched with your fingers. Or, process in a food processor. If pastry is too dry, add 1 tablespoon ice water. 
   
   
2. Press pastry evenly into one 9 inch tart pan with a removable bottom, patting pastry about ¼ inches above the rim of the pan. Place the pastry-lined tart pan on a large plate and freeze for 30 minutes to firm the dough and help stop pastry from shrinking.
   
   Bake:
   
3. Preheat oven to 375 degrees F. Place the pastry lined tart pan on a baking sheet, and bake 20 to 25 minutes or until very light golden brown. Remove from oven and cool 10 minutes on a wire cooling rack, leaving the oven set to 375 degrees F.
   
   Filling:
4. While the pastry is cooling, peel the pears, cut in half lengthwise, core and remove stem. Cut each half lengthwise into 6 slices. Arrange slices in a circle in the bottom of the warm baked pastry, overlapping the slices. Set aside.
   
   
5. In a medium bowl, combine egg, whipping cream, and 2 teaspoons sugar; whisk until well blended. Add pecans; whisk to blend.
   
   Bake:
   
6. Pour mixture over pears and into any empty spaces in the shell.  Bake 30 minutes or until filling is set and pears are tender. Remove from oven.
   
   
7. Turn on oven broiler, and arrange oven rack 5 inches or more under the broiler.
   
   Topping:
   
8. Sprinkle 1 teaspoon sugar evenly over the top of the tart. Place tart under broiler 1 to 2 minutes, or until sugar is lightly browned; watch carefully so tart does not burn. Remove from oven and cool on a wire cooling rack for one hour.
   
   
9. Remove the outer metal ring of the tart pan; slide a thin kitchen knife between the bottom crust and the tart pan bottom to release, then slide the tart onto a serving plate. Tart can be baked 6 hours ahead; leave uncovered at room temperature.
   

Serving suggestion: Serve tart either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top, or serve ala-mode with vanilla ice cream.


Here is another delicious easy recipe using pears.