Bartlett Pear Tart. The sugar cookie tart shell is brushed with raspberry jam, then filled with a light pastry cream topped with fresh halved Bartlett pears. Petite Bartlett Pear Tart The last time I was in Paris I was lucky to have sampled Cedric Grolet's William Pear tarts, just out of the oven. Smitten, I looked for William pears but the closest pears I could find were baby Bartlett pears. Bartlett Pear Tart

You can have Bartlett Pear Tart using 12 ingredients and 13 steps. Here is how you cook that.

Ingredients of Bartlett Pear Tart
  1. Prepare 2 of bartlett pear.
  2. Prepare of //Tart//.
  3. It’s 70 g of Salted butter.
  4. You need 35 g of sugar.
  5. You need 1/2 of egg.
  6. You need 140 g of Flour.
  7. You need of //Cream filling//.
  8. You need 160 g of Heavy whipping cream.
  9. You need 1.5 of egg.
  10. It’s 35 g of sugar.
  11. You need 2 TBSP of flour.
  12. Prepare 1 tsp of vanilla extract.

Bartlett pear pie makes a delightful addition to the dessert table during the holiday season and is a great way to incorporate seasonal fruit. Beat butter, sugar and cinnamon until crumbly. This puff pastry pear tart will astound you - it's so easy to make and such an elegant dessert for a special dinner. This simple technique for creating a picture-frame tart with Grand Central frozen puff pastry can be used with any number of toppings, but pears are a wonderful choice for fall or winter, with or without the optional almond filling.

Bartlett Pear Tart instructions

  1. Heat the oven to 320F..

  2. In a large bowl, melt butter at room temperature. Mix butter with electric mixer until it’s white and creamy.

  3. Add sugar in small batches, divided into three times. Add egg in the same way, in small batches, divided into three times and mix it very well..

  4. Add sifted flour and mix it well..

  5. Wrap with plastic wrap and rest it in the refrigerator for 30 minutes..

  6. Spray oil and sprinkle flour to the pie pan. Keep it in the refrigerator..

  7. In the large bowl, add all the ingredients of the cream filling and mix it with mixer, 1 minute..

  8. Cut the pear into 1/2 inch slice. Keep the cut pear in a bowl with sugar (1 tsp) water to prevent color change..

  9. Take the tart out from the fridge and massage the tart with hand to release the air..

  10. Spread parchment paper on a large cutting board and start spreading the tart a little bigger than the size of the pie pan..

  11. Put the pan upside down on the tart and flip it together. Push down the tart into the pan..

  12. Poke the crust with a fork. Lay pears, pour the cream filling..

  13. Bake it for 45 minutes at 320F. Keep it at room temperature until it cools down, and then store it in the refrigerator. Serve after it cools down..

Anjou Pear: A firm, mild-flavored pear that is perfectly juicy. Red and green Anjou pears are nearly identical in flavor. Asian Pear: Full-on crunchy and similar in texture and shape to apples, this is a very mild-flavored pear with a soft, grainy texture. Bartlett (or Williams) Pear: This is the perfect choice when you want a really, really juicy pear.. Both red and green Bartletts are also.