Scandinavian Pear Tart

This Scandinavian-inspired pear tart is a masterclass in simplicity and elegance.

Flaky, buttery crust gives way to a sweet and tender pear filling, infused with hints of vanilla and nutmeg.

Perfect for a cozy winter evening or a sophisticated dessert gathering, this tart is sure to impress.

Ingredients

• For the Crust:
• 1 1/2 sticks (6 1/2 ounces) unsalted butter, chilled and cut into small pieces
• 1 3/4 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• For the Filling:
• 2 ripe but firm pears, peeled, halved, and cored
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter, melted
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• Freshly grated nutmeg, to taste

Instructions

Preheat your oven to 375°F (190°C).

To make the crust, in a large mixing bowl, combine the flour, confectioners’ sugar, and salt.

Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

Press the mixture into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the corners and up the sides of the pan.

Trim any excess dough from the edges.

In a separate bowl, whisk together the granulated sugar, cornstarch, and salt.

Add the melted butter, heavy cream, vanilla extract, and a pinch of nutmeg, whisking until smooth.

Arrange the pear halves in a circular pattern in the tart shell, leaving a 1-inch border around the edges.

Pour the sugar mixture evenly over the pears.

Bake the tart for 40-45 minutes, or until the crust is golden brown and the filling is bubbly and slightly caramelized.

Remove the tart from the oven and let it cool to room temperature on a wire rack.

Serve warm or at room temperature, garnished with a sprinkle of nutmeg if desired.

Notes

Make sure to keep your butter cold, as this will help the crust come together and give it a lovely texture.

If you find the dough too crumbly, don’t worry! Just give it a bit more of a knead and it should come together.

Don’t overwork the dough, though – you want it to stay flaky and tender.

When rolling out the dough, make sure your surface is lightly floured to prevent sticking.

You can also use parchment paper or a silicone mat if you prefer.

Don’t worry if the dough cracks a bit as you roll it out – it will still bake up beautifully.

For the filling, be gentle when whisking the sugar mixture to prevent it from becoming too aerated.

You want it to stay smooth and creamy.

When arranging the pears, feel free to get creative with the pattern – you could do a spiral, a circle, or even a random arrangement.

The key is to leave that 1-inch border around the edges to allow the filling to bubble up during baking.

Keep an eye on the tart as it bakes – you want the crust to be golden and the filling to be bubbly and caramelized.

If you notice it getting too dark, cover the edges with foil to prevent burning.

Let the tart cool completely before serving, and don’t be afraid to garnish with a sprinkle of nutmeg for added flair.

This tart is perfect for a brunch or brunch-style dinner, and it serves 4.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 46g
• Dietary Fiber: 4g
• Sugars: 26g
• Protein: 4g