PEAR AND PECAN TART

Pear, pecans, and buttery pastry… a simple tart that never disappoints 🍐🤎

For the Italian recipe, click here.

InstaRecipe

Ingredients (24 cm)

For the classic pasta frolla/shortcrust pastry:

• 360 g all-purpose flour
• 40 g corn starch
• 40 g sugar
• 2 g fine salt
• zest of ½ lemon or 1 tsp vanilla sugar/extract
• 170 g cold unsalted butter, cubed
• 1 large cold egg

For the filling:

• 4 pears
• 70 g pecan nuts
• 80 g sugar

Procedure

1. Start with the shortcrust pastry. Whisk together the flour, cornstarch, sugar, salt, and lemon zest or vanilla.
2. Rub in the cold butter until the mixture looks like sandy crumbs.
3. Add the egg and mix just until the dough comes together. If needed, add 1–2 tsp cold milk.
4. Flatten the dough, wrap it, and chill for 30–45 minutes.
5. Grease a 24 cm tart tin. Roll out 2/3 of the pastry and line the base and sides.
6. Cut the pears into small pieces, chop the pecans, and mix them with the sugar.
7. Spoon the filling into the tart shell.
8. Use the remaining pastry to make strips and arrange them over the top. Brush with beaten egg.
9. Bake in a preheated static oven at 180°C for about 50 minutes.
10. Let it cool for about 1 hour before serving.

Best served slightly warm with a little whipped cream, the good Dutch way 🇳🇱😉