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
Scale
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
