Description
A sophisticated yet rustic autumn dessert featuring a buttery shortcrust pastry, thinly sliced Bosc pears, and a crunchy maple-glazed pecan topping.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup granulated sugar
1/4 tsp salt
1 egg yolk
2-3 tbsp ice water
3 large Bosc pears, peeled, cored, and sliced
1/2 cup pecans, roughly chopped
1/3 cup pure maple syrup
1 tbsp melted butter
1 tsp ground cinnamon
1/2 tsp vanilla extract
Instructions
Step 1: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing until dough just comes together.
Step 2: Wrap the dough in plastic and chill for 30 minutes. Once chilled, roll out the dough and fit it into a 9-inch tart pan. Blind bake at 375°F (190°C) for 10-12 minutes.
Step 3: Arrange the sliced pears in a decorative circular pattern over the pre-baked tart shell.
Step 4: In a small bowl, whisk together the maple syrup, melted butter, cinnamon, and vanilla. Stir in the chopped pecans.
Step 5: Drizzle the maple pecan mixture evenly over the pears and bake for another 30-35 minutes until the crust is golden and the pears are tender.
Step 6: Let the tart cool slightly before slicing and serving.
Notes
Use firm pears like Bosc for the best texture. If the crust browns too quickly, cover the edges with foil.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts & Baked Goods
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 26g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg
