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Pear Tarts

Test Description
15506 Pear tart


  1. Roll out tart dough and place in six tart pans.
  2. Place nuts and flour in food processor and grind until mixture is like powder. Beat butter and sugar with electric mixer until light brown and creamy. Add 1 egg and beat, then add the other egg. Add egg white and beat thoroughly. Add almond-flour mixture and mix until combined thoroughly. Refrigerate for up to 1 week.
  3. In 4-quart stainless steel saucepan, combine wine and sugar. Add lemon peel, orange peel and vanilla bean seeds.
  4. Poach pears until just firm. Store in their liquid, covered, in the refrigerator for up to 2 weeks.
  5. To assemble, preheat the oven to 350°F. Spread unbaked tart shells with frangipane. Refrigerate. Core pears. Slice pears into a fan shape.
  6. Strain the poaching liquid and boil it down to a caramel-colored glaze. Remove from heat and allow to cool.
  7. Place pears into tarts and press down so they fan out. Bake 20 minutes. Remove from oven and brush with reduced poaching liquid. Bake for another 5 to 10 minutes.
Recipe Source
Executive Pastry Chef Scott McMillen of Manhattan Ocean Club, Manhattan, New York


  • Ingredients for the Frangipane:
  • 1 1/4 cups almonds, sliced or whole
  • 4 tsp all-purpose flour
  • 9 tbsp unsalted butter
  • 1/2 cup Wholesome Organic Light Brown Sugar
    Organic Light Brown Sugar
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  • 2 cage-free organic eggs
  • 1 cage-free organic egg white
  • Ingredients for the Pears:
  • 1 bottle dry white wine
  • 1 cup Wholesome Organic Cane Sugar
    Organic Cane Sugar
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  • Peel of 1 lemon
  • Peel of 1 orange
  • 1 split vanilla bean
  • 6 firm Bartlett pears – peeled, stems intact