Dutch Pear Tarts Recipe
Introduction
Dutch Pear Tarts are a delightful treat, combining flaky layered pastry with sweet almond paste and tender spiced pears. This recipe creates beautiful individual tarts perfect for dessert or afternoon tea. The balance of cinnamon and honey enhances the natural flavor of the pears for a truly comforting bake.
Ingredients
- 3 1/2 cups All-Purpose Flour
- 2 cups Unsalted Butter
- 1 teaspoon Salt
- 1 cup Water
- 1/2 cup Almond Paste
- 4 Bosc Pears
- 1 Lemon
- 4 teaspoons Honey
- 3/4 teaspoon Ground Cinnamon
- 1 teaspoon Caster Sugar
Instructions
- Step 1: Mix the salt into the all-purpose flour. Add the unsalted butter and water, then use knives, forks, or a pastry blender to combine just until the dough sticks together. Some butter lumps can remain.
- Step 2: On a floured surface, roll the dough into a large rectangle. Fold it into thirds, then roll and fold again about five times to create layers. Wrap in plastic wrap and chill for an hour.
- Step 3: Slice the pears lengthwise into thin 1/8 inch slices. Mix lemon juice, 3 teaspoons honey, and ground cinnamon, then toss the pears gently to coat.
- Step 4: Roll the chilled dough into a 15×12 inch rectangle. Cut out 3×6 inch rectangles using a paper stencil for guidance, making about 12 pieces total.
- Step 5: Place dough rectangles on a greased baking sheet. Press the edges gently to form ½ inch borders and sprinkle with caster sugar.
- Step 6: Divide almond paste into 12 portions. Crumble each portion onto the center of each dough rectangle, keeping the borders clear.
- Step 7: Arrange overlapping pear slices over the almond paste. Bake at 350°F (180°C) for 45 minutes until crusts are risen and lightly browned. Glaze the pears with 1 teaspoon honey per tart while still warm.
Tips & Variations
- Use ripe but firm pears to prevent mushiness during baking.
- For extra flavor, add a pinch of nutmeg to the cinnamon and honey mixture.
- Substitute almond paste with marzipan for a sweeter alternative.
- Serve warm with a dollop of whipped cream or vanilla ice cream for an indulgent finish.
Storage
Store the Dutch Pear Tarts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and let them come to room temperature before serving. Reheat briefly in a low oven to restore crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pears?
Yes, firm pears like Anjou or Comice work well, but Bosc pears are preferred for their texture and flavor when baked.
Is almond paste necessary?
The almond paste adds a rich, nutty flavor and moist texture. You can omit it for a simpler tart, but the overall taste will be less complex.
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Dutch Pear Tarts Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 tarts 1x
- Diet: Vegetarian
Description
These Dutch Pear Tarts combine a flaky, buttery pastry layered with sweet almond paste and tender, cinnamon-honey coated Bosc pears. Perfectly baked to golden perfection and finished with a glossy honey glaze, these tarts offer a delightful balance of flavors and textures, making them an elegant dessert or a luxurious treat for any occasion.
Ingredients
Dough
- 3 1/2 cups All-Purpose Flour
- 2 cups Unsalted Butter
- 1 teaspoon Salt
- 1 cup Water
Filling and Topping
- 1/2 cup Almond Paste
- 4 Bosc Pears
- 1 Lemon (juiced)
- 4 teaspoons Honey (divided: 3 tsp for coating, 1 tsp for glazing)
- 3/4 teaspoon Ground Cinnamon
- 1 teaspoon Caster Sugar
Instructions
- Prepare the Dough: In a large bowl, mix 1 teaspoon salt into 3 1/2 cups all-purpose flour. Add 2 cups unsalted butter and 1 cup water. Using knives, forks, or a pastry blender, mix just until dough forms and sticks together, allowing some butter lumps to remain for flakiness.
- Create Layers in Dough: On a floured surface, roll out the dough into a large rectangle. Fold it into thirds, then roll and fold repeatedly about five times to create micro layers. Wrap the dough in plastic wrap and chill in the refrigerator for about one hour.
- Prepare Pear Filling: Slice 4 Bosc pears lengthwise into thin 1/8 inch (about 1/2 cm) slices. In a bowl, combine juice of 1 lemon, 3 teaspoons honey, and 3/4 teaspoon ground cinnamon. Gently toss the pear slices in this mixture to coat evenly.
- Shape Dough Rectangles: Retrieve dough from fridge and roll it out into a 15×12 inch (38×30 cm) rectangle. Using a paper stencil measuring approximately 3×6 inches (7.5×15 cm), cut out as many rectangles as possible (about 12). Re-roll scraps to cut additional rectangles.
- Form Tart Borders and Add Sugar: Place dough rectangles on a greased cookie sheet. Gently press edges to form 1/2 inch (1 1/4 cm) borders. Sprinkle the borders evenly with 1 teaspoon caster sugar.
- Assemble Tarts: Divide 1/2 cup almond paste into 12 portions and crumble each onto the center of the rectangles, keeping the 1/2 inch border clear. Layer the coated pear slices over the almond paste, slightly overlapping.
- Bake the Tarts: Bake in a preheated oven at 350°F (180°C) for 45 minutes, or until the crusts have risen and are lightly browned.
- Glaze and Finish: Remove from oven and use a finger or spoon to glaze the pear slices with the remaining 1 teaspoon honey for a sweet, shiny finish. Allow tarts to cool slightly before serving.
Notes
- Ensure butter pieces remain cold and visible in the dough for maximum flakiness.
- The micro layering technique in the dough enhances texture but requires careful folding and rolling.
- Bosc pears are preferred for their firmness and sweetness; other firm pear varieties may be substituted.
- Use fresh lemon juice to balance the sweetness and add brightness to the pear coating.
- These tarts are best served slightly warm to enjoy the almond paste’s softness and the tender pear topping.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Keywords: Dutch pear tarts, almond paste tarts, baked pear dessert, flaky pastry tarts, cinnamon honey pears, fruit tarts
