Poached Pear Tart with Brown Butter
Tender pears, golden butter with a nutty aroma, and crispy pastry.
- Prep time: 30 minutes
- Cook time: 90 minutes
This poached pear tart with brown butter is the dessert that transforms an ordinary meal into an exceptional moment. The pears soak up spices and white wine, the butter takes on toasted hazelnut notes, and everything nestles in golden pastry. A revisited classic !
Ingredients
Recipe steps
Prepare the tart dough
Preheat the oven to 190°C and butter a 28cm removable-bottom tart pan. In a food processor, mix 250g flour, 1 tablespoon sugar, and 1 pinch of salt. Add 150g cold butter cut into cubes and pulse until you get a sandy texture. Add 1 egg yolk mixed with 4 tablespoons ice water, pulse until the dough comes together.
Line and pre-bake the pastry
Roll out the dough in the pan, press down well with a glass. Prick the bottom with a fork and refrigerate for 15-20 minutes. Bake for 25 minutes until the pastry is golden and cooked. Then lower the oven to 180°C.
Poach the pears
In a large saucepan, mix 250ml water, 500ml semi-dry white wine, 1 tablespoon sugar, 1 cinnamon stick, 1 fresh sage leaf, and 1 teaspoon vanilla extract. Bring to a boil then add 4 Bosc pears, peeled, cored, and cut into quarters. Cover with parchment paper and a lid, simmer for 25 minutes until tender.
Prepare the brown butter
Remove the pears with a slotted spoon and cut each quarter in half. In a small saucepan, melt 60g butter over medium heat for 4 minutes until it turns golden and gives off a nutty aroma. Pour into a bowl.
Make the tart filling
Whisk 2 large eggs with the remaining sugar, 1 teaspoon vanilla extract, 1/2 teaspoon grated orange zest, and 1 pinch of salt. Incorporate 60g flour while beating until you get a smooth mixture. Add the brown butter and mix well.
Assemble and bake the tart
Pour the filling into the pre-baked pastry. Arrange the pears in a circle, points toward the center, and place some halved pieces in the middle. Bake for 60 to 75 minutes until the custard is set and golden. Dust with powdered sugar once cooled and serve with a scoop of vanilla ice cream.
Tips and variations
- No white wine on hand? Replace it with apple juice or even water with a bit more sugar and spices.
- For an even more indulgent version, add some toasted sliced almonds on the pears before baking.
- This tart keeps for 2-3 days in the refrigerator and reheats beautifully for a few minutes in the oven.
Anti-waste tips
Don’t throw away the pear poaching liquid! You can:
- Reduce it to a syrup to drizzle over desserts or flavor cocktails
- Use it to poach other fruits like apples or quinces
- Make a jelly by adding agar-agar
