Description
This Indulgent Brown Butter Pear Tart is a perfect dessert for special moments, featuring a flaky, buttery crust paired with a rich, nutty brown butter filling and sweet, tender baked pears. The tart combines the warmth of cinnamon with the depth of browned butter, creating an elegant yet approachable treat that yields 8 generous slices.
Ingredients
Scale
For the Tart Crust
- 1 cup All-purpose Flour (can substitute gluten-free flour)
- 1/4 cup Powdered Sugar (granulated sugar may be used)
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter, cold and cubed
- 1 large Egg Yolk
- Cold Water, as needed
For the Filling
- 1/2 cup Unsalted Butter (for browning)
- 4 medium Pears, peeled, cored, and sliced
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup Heavy Cream
Instructions
- Make the Tart Dough: In a mixing bowl, combine the all-purpose flour, powdered sugar, and 1/4 teaspoon salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. Add the egg yolk and cold water, a tablespoon at a time, just until the dough comes together into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Brown Butter: In a saucepan over medium heat, melt the 1/2 cup unsalted butter, stirring frequently. Continue cooking until the butter foams and then turns a deep golden-brown color with a nutty aroma, about 5 minutes. Be careful not to burn it. Remove from heat and let it cool slightly.
- Roll and Chill the Dough: On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough gently into the pan, trimming excess edges. Place the tart shell back into the refrigerator for 15 minutes to firm up before baking.
- Blind Bake the Tart Shell: Preheat the oven to 350°F (175°C). Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15minutes, then remove weights and parchment paper. Bake for an additional 10 minutes until lightly golden. Remove from the oven and set aside.
- Prepare the Filling: In a bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, salt, and heavy cream until smooth. Stir in the cooled brown butter. Arrange the sliced pears evenly over the partially baked tart shell, then pour the filling mixture over the pears.
- Bake the Tart: Bake the tart in the preheated oven for about 35-40 minutes, or until the filling is set and the pears are tender and caramelized on top. Remove from the oven and cool on a wire rack before serving.
Notes
- Use cold butter for the crust to ensure a flaky texture.
- You can substitute nutmeg for cinnamon for a different warm spice profile.
- Gluten-free flour can replace all-purpose flour to make the tart gluten-free.
- Choose firm pears like Bosc or Anjou to hold their shape during baking.
- The brown butter adds a rich, nutty flavor that complements the pears perfectly.
- Allow the tart to cool completely to help the filling set properly.
