Description
A delectable Maple Pecan Pear Tart featuring a buttery, flaky crust filled with juicy pears infused with warm cinnamon and sweet maple syrup, topped with crunchy toasted pecans. Perfect as an elegant dessert or a cozy treat for any occasion.
Ingredients
Scale
For the Tart Crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- ¼ cup granulated sugar
- Pinch of salt
- 1 large egg yolk
- 2-3 tablespoons cold water
For the Filling
- 3 ripe pears, peeled, cored, and sliced
- ½ cup maple syrup
- ¼ cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup pecans, halved
Instructions
- Prepare the Tart Crust: In a large bowl, mix the all-purpose flour, granulated sugar, and a pinch of salt. Add the chilled, diced unsalted butter and use your fingers or a pastry cutter to work it into the flour mixture until it becomes crumbly. Stir in the large egg yolk and 2 to 3 tablespoons of cold water until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Make the Filling: In a medium bowl, combine the sliced pears with maple syrup, packed brown sugar, melted unsalted butter, ground cinnamon, and vanilla extract. Toss gently to coat the pears evenly in the sweet and spiced mixture.
- Preheat the Oven and Prepare the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled tart dough to fit a 9-inch tart pan. Carefully transfer the dough into the tart pan, press it evenly along the bottom and sides, and prick the bottom of the dough with a fork to prevent bubbling.
- Add the Filling and Pecans: Pour the pear filling evenly into the prepared tart crust, spreading the pears out. Scatter the halved pecans on top of the filling to add a crunchy texture and nutty flavor.
- Bake the Tart: Place the tart in the preheated oven and bake for 25 to 30 minutes or until the pears are tender, the filling is bubbly, and the pecans are toasted to a golden brown.
- Cool and Serve: Remove the tart from the oven and let it cool on a wire rack for at least 15 minutes. This will help the filling set and make slicing easier. Serve warm or at room temperature.
Notes
- You can substitute the pecans with walnuts or almonds if preferred.
- Make sure the butter for the crust is very cold to achieve a flaky texture.
- If the pears are not very ripe, you can add a tablespoon of lemon juice to the filling to enhance flavor and preserve color.
- For extra richness, serve with a dollop of whipped cream or vanilla ice cream.
- Store any leftovers covered in the refrigerator for up to 3 days.
