Pear and Walnut Tart
Whether you're a seasoned Thanksgiving enthusiast or a new to the party, this Pear and Walnut Tart is sure to please and evoke a sense of gratitude.
Ingredients
- 2-3 Pears depending on size
Tart Dough
- 1 egg
- 1 egg yolk
- 125 g room temperature butter
- ½ vanilla bean pod or 1 teaspoon of vanilla sugar
- 90 g powdered sugar
- 250 g all-purpose flour
Walnut Filling
- 90 g sugar
- 110 g almond flour
- 100 g room temperature butter
- 120 g eggs
- Pinch of salt
- 1 tsp vanilla extract
- 75 g toasted and chopped walnuts
- 12-15 toasted walnuts for topping
Instructions
Tart Dough
- In a mixing bowl, cream together 125g of butter, 90g of powdered sugar, and the seeds scraped from ½ vanilla bean pod (or 1 teaspoon of vanilla sugar).
- Add 1 egg and 1 egg yolk to the mixture and whisk together.
- Gradually add 250g of all-purpose flour, mixing until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
- Roll out the dough and line a tart shell with it. Place the lined shell in the freezer.
Filling and Baking
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine 90g sugar, 110g almond flour, and 100g room temperature butter for the walnut filling.
- Add the eggs one at a time and stir well after each addition.
- Mix in the vanilla extract, salt, and 75g chopped walnuts. Set the mixture aside.
- Peel the pears and cut them into quarters. Place them in acidulated water so they don't brown.
- Take the tart shell out of the freezer and spread the walnut filling evenly inside.
- Slice the quarter pears into thick slices.
- Arrange the sliced pears and whole walnuts on top of the filling.
- Bake the tart in the preheated oven until it turns golden brown, usually about 20 minutes.
- Once the tart is cooled, glaze the pears with maple syrup and lightly dust the entire tart with powdered sugar.
- Serve and enjoy!