Apples, Pears, Walnuts

Pear and Walnut Tart

image :  Pear and Walnut Tart


  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter, chopped and chilled
  • 1/3 cup granulated sugar
  • pinch of salt
  • 2 large egg yolks
  • 1 tablespoon iced water
  • Filling

  • 1 1/2 cup walnuts, toasted
  • 3/4 cup butter, softened
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 3 tablespoons all-purpose flour
  • 2 medium firm, ripe pears, peeled, halved and cored


Place flour, butter, sugar and salt in a food processor and process until mixture resembles course breadcrumbs. Add yolks and water and process until mixture just comes together. Turn out onto lightly floured surface and gently press into a disc. Cover with plastic wrap and refrigerate for 30 minutes. Roll pastry onto lightly floured surface until it is large enough to fit a shallow 10 inch (25cm) tart pan with removable base. Carefully lift pastry into pan. Press pastry over base and up side of pan; trim off excess pastry. Cover with plastic wrap and refrigerate for 15 minutes.

Preheat oven to 350°F (180°C). Line tart pan with parchment paper over pastry. Half fill with dried beans. Bake in preheated oven for 10 minutes. Carefully remove parchment paper and beans. Bake a further 10 minutes; cool.

To make the filling, place walnuts in a food processor and process until very fine meal-like crumbs. Beat butter and sugar with electric mixer until well combined, do not over-mix you don’t want to cream the mixture. Add eggs, one at a time, beating after each addition. Beat in vanilla. Fold in walnuts and flour. Scrape mixture into cooled crust and smooth top.

Slice pears crossways into thin slices. Separate the slices slightly and place on top of tar. Bake for 50 minutes in preheated oven or until filling is set. The centre may still be a little soft. Let stand on cake rack to cool before refrigerating for at least 3 hours, or overnight before serving.

Serves 8.