We give you a recipe for the fantastic and flavorful pear tart served with vanilla crème fraiche.
Recipe for pear tart
We present you with a recipe for the fantastic and delicious pear tart served with vanilla crème fraîche.
At home, we call it a “Per-tart,” named after my husband. I actually served it to him the first time I invited him to my small apartment in Aarhus.
He didn’t like pears, but out of sheer politeness, he ate it anyway.
– Today, it’s one of his favorite tarts 😉
The challenge with shortcrust pastry is that you have to be careful not to let the butter get too warm/soft during the process – this means you shouldn’t work it too much.
For the same reason, I never make tarts with shortcrust pastry in the summer as it’s simply too difficult.
This pear tart is the perfect combo of sweet, Danish pears and the loveliest crisp shortcrust pastry!
Servings: people
Pear Tart
We give you a recipe for the fantastic and flavorful pear tart served with vanilla crème fraiche.
Equipment
- Deciliter Measure
- Kitchen Scale
- Bowl
- Pie Pan
- Brush
- Oven
Ingredients
- 212 gram Wheat Flour
- 127.5 gram Sugar
- 150 gram Butter Room temperature
- 4.2 gram Vanilla Sugar
- 1 pcs. Egg
- 3.5 pcs. Pear Canned pears in syrup. Approximately 450 grams equivalent to one can
- Sugar For sprinkling on top of the tart
- Water For brushing the tart
- 250 gram Sour Cream
- 25.2 gram Vanilla Sugar
Instructions
- You can easily pickle your own pears, but we typically buy canned pears in syrup for this recipe. They are also already halved, so a large part of the work is already done for you. Drain them before use.
Shortcrust Pastry
- Make sure the butter does not come straight from the fridge, it makes everything much easier. Cut it into small cubes and crumble it together with the flour in a bowl.
- Then mix in the sugar and vanilla sugar into the mixture.
- Knead the dough together with your hands and the egg. It should not be over-kneaded. Chill it and let it rest for 46-60 minutes.
- Take the shortcrust pastry out of the fridge and divide it in two. Vanilla crème fraiche
- Pour your crème fraiche into a bowl.
- Gently stir the vanilla sugar into the crème fraiche until it is completely mixed.
Pear Tart
- Roll it out on a floured surface and make sure they are sized slightly larger than the tart pan or springform pan you are using for the tart.
- Grease your pan with a bit of butter and place one of the dough pieces at the bottom.
- Press the dough up along the edge.
- Place the pears with the curved side up and the stem end towards the middle.
- There is room for about 7 halves in the tart.
- Then place the other piece of dough over the pears and press them well at the edges.
- Brush with cold water and then sprinkle with a little sugar.
- Bake the tart in the middle of the oven at 200 degrees Celsius (392 degrees Fahrenheit) conventional oven for about 35-40 minutes.
- Let it cool slightly before serving.