As I mentioned in an Instagram post earlier this week, Pear is often the underdog when it comes to Fall and pie season – with apple & pumpkin running the show .. but not in France!
Classic “Bourdaloue Tart“ (pear & frangipane), Pear & Chocolate, Pear & salted Caramel, Pear Tatin, Pear Flognarde (half way between a clafoutis and a Normandy Flan)… you name it, the French love pear tarts and pies!
This Pear Walnut Honey tart, inspired by a recipe from Saveurs Magazine (one of my favorite cooking magazines from France) is not really a classic, but makes a great use of pears. With a buttery crust and walnuts sprinkled on top, it is simply Fall-perfect.
This tart is prepared “à l‘ancienne” (old-school) which means there is an “appareil” (a cooked mixture) spread on top of the crust, before laying the fruit slices on top. The mixture here is a delicious pear compote, slow-cooked with vanilla and honey (the original recipe calls for brown-sugar, but I wanted to focus on Fall flavors with the honey).
Once the compote is cooked, let it come to room temperature and spread it on the crust. If any left, keep it in a bowl with a plastic wrap on top and place it in the fridge. It will make for a great quick snack for later on (it will last for no longer than 24 hours).
Making the crust from scratch for this tart will make all the difference, since it includes some hazelnut meal, which works perfectly with the pear and walnut filing.
Notes:
I used Red pears for this cake as this is what I had on hand. You can use whichever variety of pear you might like. Ripe, but still firm pears will work best.
If you try this recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.
And if you’re craving more recipes with pear, try this Pear, Blue Cheese and Sausage pizza (with a home-made whole wheat crust!).
Bon Appétit!
21 comments
Fantastic recipe, thank you so much for sharing. Definitely will bake it and let you know how it goes.
Merci Sasha! Yes please let me know how it goes, I always love to hear people’s feedback!
Your presentation is great and sounds delicious. Putting it on my to-do list. And, I agree that pears get shortchanged, but now that I am an adult I appreciate them much more than as a child.
Merci! Let me know when you make it and how it turns out. And you might be true, I am getting more & more drawn towards pear with age 🙂
I’ve been looking for a nice pear recipe and this looks great! Do you do anything to the walnuts before scattering on top? They look slightly caramelized in the photos..
Hi Anna! I left the walnuts plain before scattering them on top. When the tart bakes, the walnuts tend to brown a bit, and the pears release some sweet juice which naturally coats the walnuts too (which gives this slightly caramelized look). Let me know if you try it!
Thank you! I did try it; lovely crust for a pie, I added a tiny amount of almond essence. I was let down by mypears unfortunately, the ones I had weren’t very flavourful and stayed relatively hard, not much juice came out of them either so the walnuts were quite dry. I’ll try again with different pears!
Hi Anna! Thanks for your feedback, so glad you enjoyed the crust! Please let me know if you try it again with different pears, and I could add a notes on the recipe regarding the best variety of pears to be used.
Hi! I made the tart today and it was delicious! The only thing was that my pears were SO juicy! Too juicy! My compote never thickened like yours in the picture and had more of an apple sauce consistency. And then after baking I had to pour out some juice before serving. But all the flavors were lovely. Thanks for sharing!
Hi Pia, happy to hear you enjoyed this recipe! And thank you for your notes, I’m sure this will help other readers 🙂
Going to try this pear tart . Made 2 of your recipes already , strawberry tart and peach and yogurt cake . Both were really yummy. Thank you.
Thank you, happy baking!
I have my dough in the frig and my puree cooling right now. The photos seem to show something below the puree…. perhaps a scattering of rolled oats to soak up juices? Nothing in the recipe about it.
Hi Noel. Yes, you are right, I often sprinkled oats onto my pie crust – to absorb moisture from the fruits and prevent the crust from getting soggy. I added this note into the recipe. Happy baking!
Hi! I notice your picture has something that looks like oats, on the base below the compote. Is it part of the recipe? Also how juicy should the pears be?
Hi Denise! Yes, I often sprinkled oats onto my pie crust – to absorb moisture from the fruits and prevent the crust from getting soggy. I added this note into the recipe 🙂 You can choose any pear variety of your choosing, although baking pears such as Anjou or Bosc will be best as they hold their shape and texture once baked.
[…] This pear walnut honey tart is the perfect dessert for your Luteal phase […]
Has this ever been done as individual tartlets?
typically, any tart can be made into tartelettes… the trick/trouble is figuring out the cooking times (and in this case, fitting the pears into small tartelettes. unfortunately, I don’t know what those times would be, as I haven’t done this recipe that way. Sorry!
Absolutely love the recipe! Easy to make and really delicious. The honey taste comes through without it being too sweet or overpowering the fruit. We will definitely add it to our autumn/winter recipes 🙂
So kind, Svenja… Glad you enjoyed the recipe, and I completely agree about the honey!