Pear tart with brisee pate

This simple recipe for pear tart with pasta brisee and for sure to become a staple in your baking repertoire.

Pear tart with brisee pate


  • 45 gr all-purpose flour
  • 128 gr blanched almonds
  • 150 gr confectioners' sugar
  • 100 gr unsalted butter
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon pure almond extract
  • 100 gr apricot jam
  • 8 large canned pear halves
  • Pate Brisee

  • 250 gr all-purpose flour
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 100 gr chilled unsalted butter cut in pieces
  • 50 to 80 ml water


Directions for Pate Brisee

  • Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
  • Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

Directions for Tart

  • Preheat the oven to 190°C (375F) degrees. On a lightly floured surface, roll dough to a 30 cm (12-inch) round. Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides. Refrigerate while you prepare almond cream.
  • In a food processor, pulse almonds and sugar until finely ground. Add butter, egg, flour, salt, and extract and process until well combined.
  • Spread 1/4 cup jam over bottom of tart shell. Spread almond filling over; chill 15 minutes. Arrange pear slices on top, fanning them out. Place on a rimmed baking sheet.
  • Bake 40 to 45 minutes or until crust is golden brown and almond cream is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan. Melt remaining jam and brush over tart. Cool before serving!


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