She Strengthens

Pear and Walnut Tart Recipe

A Delicious Twist on a Classic Dessert

Looking for a show-stopping dessert to impress your friends and family? Look no further! This pear and walnut tart is a masterclass in flavor and texture, with a crumbly walnut crust, a rich walnut filling, and tender, caramelized pears.

Choosing the Right Pears

For this recipe, you’ll need three medium-sized, firm but ripe Bosc pears. The key to success lies in selecting pears that are sweet and flavorful, but still hold their shape when cooked.

Walnut Crust: A Game-Changer

The walnut crust is what sets this tart apart from others. Made with toasted walnuts, granulated sugar, and a touch of salt, it adds a delightful crunch and flavor to the dish. To make the crust, simply combine the ingredients in a food processor and pulse until the mixture resembles whole-wheat flour.

The Filling: A Walnut and Sugar Delight

The walnut filling is where the magic happens. By combining toasted walnuts, granulated sugar, and a touch of salt, you’ll create a rich, velvety filling that’s perfect for pairing with the caramelized pears.

Macerating the Pears

To add an extra layer of flavor to the dish, we’ll macerate the pears in a mixture of granulated sugar, pear brandy, and freshly squeezed lemon juice. This step is crucial, as it helps to bring out the natural sweetness of the pears and adds a touch of complexity to the dish.

Assembling the Tart

Once the crust is baked and the filling is prepared, it’s time to assemble the tart. Simply spread the walnut filling evenly over the cooled crust, arrange the caramelized pears on top, and bake until golden brown.

The Finishing Touches

To take the tart to the next level, we’ll reduce the reserved pear juices to create a sweet, syrupy glaze. Brush this glaze over the warm tart, and serve with your choice of ice cream, whipped cream, or crème fraîche.

Tips and Variations

• To ensure the crust is crispy, bake it on a baking sheet rather than directly on the oven rack.
• If you prefer a softer crust, bake it directly on the oven rack.
• The dough for the crust can be made up to 2 days ahead, while the filling and pears can be prepared up to 8 hours ahead.
• Experiment with different types of pears, such as Bartlett or Anjou, for a unique flavor profile.

Yield: 1 (9-inch) tart (about 8 to 10 servings)
Difficulty: Medium
Total Time: 3 hours 45 minutes
Active Time: 30 minutes