This dessert is embarrassingly easy to make and has been a family favorite (lucky for me!). It’s practically one of the first tart that I have learned to make. It’s based on a family recipe shared by a French friend. It’s so simple as canned pears are used (for example, Del Monte Pear Halves Lite 15 ox can), so no need to peel and cut fruits. The other ingredients are readily available from the pantry! The texture is buttery custard-like with a crisp pastry shell, yum!
French Pear Tart
Equipment
- Mixing bowl, whisk, spatula, pie dish
Ingredients
- 1 large can Pear halves
- 6 tbsp Caster Sugar
- 4 oz Butter (1 small stick) softened
- 4 Eggs
- 1 tbsp Rum (optional) or Vanilla Extract
- 1 Baked Shortcrust Pie Shell
Instructions
- Preheat oven at 400F
- Poke holes all over the Pie Shell crust and bake for around 10 minutes until slightly golden – Remove from oven to cool down
- Reduce oven temperature to 375F
- Mix the softened butter with the sugar, add the eggs one by one, mix well, add the rum or vanilla extract. it's fine if the batter looks liquidy or a bit lumpy at this point, as long as all the ingredients are blended.
- Arrange the pear halves on the baked pie shell. Pour the batter over the pears.
- Put the filled pie on a baking tray in the oven. Bake for around 40 to 45 minutes until the batter has puffed up and is golden.
- Remove from the oven and cool for half hour. Can be served warm, cold or at room temperature
Although a regular 9-inch pie crust is used, I have reduced the number of servings to 6 (instead of 8) because this Pear tart is so delicious that everyone would want a large slice!
If you love French desserts as much as I do, check out my Tarte Tatin recipe!
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Tarte Tatin
[…] For more French baking ideas, check this easy French Pear Tart Recipe. […]