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crust was under cooked. Willing to try again but will leave in oven more like 45 min.
DELICIOUS! Pretty and lots of compliments from dinner guests. Allow plenty of time to make this dessert. Worth it!
I made this tonight for dessert and it was fabulous! Thanks for a great recipe! I do a lot of baking and the only change I would recommend would be more pears. I used four, not three, but even one or two more would have been good. The flavors were delicious!!
Hi there Garrett, excited to make this for New Years. Can I make it a day in advance? Is so, how can I store it so the crust doesn’t get too soggy?
I’m making two, but only have one tart pan so I’ll have to store out of the tart form. Thanks so much for sharing.
Hi, Marti! I think your tart should do fine prepared a day in advance. Just cover it with plastic and store it on the counter. Enjoy!
Many, many years ago, I worked at a French Restaurant in L.A. as a hostess. There was a young talented EUROPEAN chef who made this classic desert which could not be refrigerated if there were leftovers. So he had it wrapped up and gave it to me to take home. I never forgot the sumptuous flavor of this desert, and glad I FOUND IT HERE! BTW, that chef was the great, Wolfgang Puck.
Hello. Thank you for sharing this lovely recipe. I’ve made this recipe twice now. I made it for an Easter dinner; by the end of the night there remained only one little piece left! I thought it came out okay, it was simple. I wish there could be a way to make the flavors a bit richer or more complex. Thank you again, I had fun preparing this recipe both times; I really enjoyed thinly slicing the pears and arranging them in the dish.
Hi Sheryl, for a bit more flavor complexity, sprinkle just a little bit of ground cardamom in with the filling.
I made this pear tart today while the Christmas turkey was in the oven. Wow–it was great. The pear-almond pairing provides a wonderful blend of subtle flavors! Used 6 pears and worked them into a really nice 3-layered fan shape. Slicing the pears thinly made this easy. This recipe is now in the “to die for” file. Thanks for the recipe and fail-safe directions!
There was nothing light or flaky about this crust. You should ABSOLUTELY pre-bake it. It just tasted like goo. I have made countless tarts and pies and never had a crust turn out this badly. Though I do (almost) always bake my crust first. Other than that, the tart was nice. Also, for those asking, here is a recipe for almond paste if it is not readily available. I just put the almonds in the food processor to grind.
Hi, I loved your recipe and would like to make it into mini-tarts for Xmas. I am hoping to prepare in advance, I got few questions.
1. How long can baked tart shells be kept in fridge without affecting it’s texture or going all soft? (just plain tart shells, no toppings)
2. I would like to coat a chocolate layer on tart shells? How long can I store in fridge after that? I can just coat with warm melted chocolate right? Is milk or dark chocolate better?
3. After I filled tarts with custard, fruits and glazed them, how long can they be stored in fridge without going all soggy?
4. Do I only apply glaze on fruits only or also edges of tart shells too?
Thank you so much. I have been looking online for answers and no luck.. Please help.
1. Keep them in the freezer. Much easier. May need to increase the baking time a bit though after.
2. Choose whatever chocolate you like, but unless you temper it it won’t freeze or chill well for long periods of time.
3. About a day or two.
4. Just the fruit and topping, not the shell.
Can I use barlette pears for this recipe?
That’s fine. ~Garrett
Delicious! I even forgot one ingredient – the almond extract – and it was good. I must have used a 9″ tart pan instead of a 10″ since 3 pears sliced was too much for the tart, but I did not layer like you said and kept it to one layer. We will be enjoying it for the next couple of days. Thank you. Elise Lafosse
You can have some overlap, you just don’t want thick layers of pear. ~Garrett
Hello, I was hoping to make this this past weekend but the bosc pears I bought on Saturday were quite hard and not ready. I tried to ripen them fast in a paper bag, but they were still hard on Sunday. I am hoping they are not too ripe by this coming weekend. So my question is, how should the pears be for this tart? soft? medium soft? firm? I noticed in the most recent rustic pear tart recipe, Elise wants firm pears, not soft, so that is why I am asking my question here…I am afraid by this weekend, the pears will be too ripe for your tart…then I have to buy more pears that will be firm and make it sometime in the middle of the week which is not convenient for me. Or I can buy some more mid-week this week. Thanks. Elise Lafosse
Elise, the pears can be any ripeness. If they are hard, I would poach them a bit first to soften them up. Use wine, water, sugar and some lemon for the poaching liquid. Of course, if you want them crispy then don’t poach them. Soft or medium pears shouldn’t need to be poached at all. Soft pears will have a very nice, velvety quality in this tart. =) ~Garrett
Thanks for the tips. I know I would like this, and was sad it didn’t work out… I’m not all that experienced with baking yet, but, worse, I was baking in a foul mood, which one should never do. I’ll give it another go this holiday season. :)
Actually, Garrett, I’m really glad I did test this first – we ended up not liking it. Or it didn’t come out quite right. Or both. I used all the ingredients specified and followed the instructions to a T but some of the pears were undercooked, the filling was too sweet for our liking and a weird consistency, and the glaze gelled up too fast to really brush it on properly. Just an all around mess that never really came together. Oh well. :) You win some, you lose some. I’m sure it was just me, since others seemed to love it!
Sounds like the pears were cut too thick. The filling might have simply been a matter of taste. As for the glaze, next time just add a bit more water or liquor to keep it from gelling. ~Garrett
Oh my, this was wonderful! I made this tonight for my husband and myself. (I had made the pate brisee crust the day before.) It really was a simple recipe, if you follow the directions. The taste was far from simple, and really over the top. I wish I had company to share it with, well, maybe not. Thanks for a great recipe!
I made three of these tarts this weekend! One with pears, 2 with apples, all without the glaze (too lazy), all delicious! Thanks for the recipe.
Why can’t I use marzipan? Where I live I can’t get almond paste, but marzipan in every store.
Almond paste is made of sugar, water, and almonds, which are then cooked until smooth. Marzipan is made of almond paste, sugar and egg whites. It’s sweeter, more pliable, and used for cake decoration or candy. It doesn’t bake very well. ~Garrett
This tart is fabulous! I had exactly the right amount of almond paste left over from another recipe and couldn’t resist making this tart. I used some jonagold apples instead of the pears because that’s what I had. They cooked up so nice and tender (I was worried). I melted some apple jelly to glaze the top and that worked out well, too. Thanks for this, Garret and Elise. Excellent tart, will make again.
I tried baking this over Canadian thanksgiving and have to say that my kids absolutely loved it. This is a must try for those who stumble across this divine recipe. Thanks!
I tried it this afternoon and it is absolutely delicious!! Maybe the topping is a little sweet for me but it´s really great! Thank you!!