Pear Tart

This Pear Tart is a delicate, buttery dessert perfect for any occasion. Ripe, juicy pears and soft apricot slices are layered over a rich, slightly sweet tart crust, then baked to golden perfection. Serve it warm with vanilla ice cream or a drizzle of whipped cream for a cozy, elegant treat.

Ingredients

Tart Dough & Base:

• 7 tablespoons (100 g) unsalted butter, softened
• ¾ cup (150 g) sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 ½ cups (300 g) all-purpose flour
• 1 teaspoon baking powder

Fruit Topping:

• 2 ripe pears, thinly sliced
• ½ cup canned apricot halves, sliced
• 4 tablespoons (¼ cup) rum or fruit liqueur (optional)

Custard / Cream (optional):

• ¾ cup (180 ml) heavy cream

Finishing Touches:

• Powdered sugar for dusting
• Vanilla ice cream or whipped cream for serving

Instructions

1. Prepare the Tart Dough:

1. Preheat the oven to 430°F (220°C). Grease a 9-inch tart pan.
2. In a bowl, cream the butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Sift the flour with baking powder and gently fold into the butter-egg mixture until smooth.

2. Layer the Tart:

1. Roll or press the dough into the prepared tart pan evenly.
2. Arrange the thin pear slices over the dough in an even layer.
3. Add the apricot slices on top of the pears.
4. If using, lightly sprinkle rum or fruit liqueur over the fruit.

3. Bake the Tart:

1. Bake in the preheated oven at 430°F (220°C) for 10 minutes.
2. Reduce the heat to 400°F (200°C) and bake for an additional 15 minutes, until the fruit is tender and the crust is golden.

4. Serve:

1. Let the tart cool slightly. Dust with powdered sugar.
2. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.