Name: Delicate Pear & Vanilla Bean Bliss Tart Recipe
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 1 ¼ cups all‑purpose flour; ¼ cup finely ground almond flour; ⅓ cup unsalted butter, cold and cubed; 2 Tbsp ice‑cold water; ¼ tsp salt; 3 large ripe pears (Bartlett or Bosc), peeled, cored, and thinly sliced; 1 ½ cups heavy cream; 3 large egg yolks; ¼ cup granulated sugar; 1 vanilla bean, split and seeds scraped; 2 Tbsp honey; 1 Tbsp fresh lemon juice; Pinch of flaky sea salt

Jump to Recipe

Introduction

Delight your palate with the Delicate Pear & Vanilla Bean Bliss Tart, a harmonious blend of buttery crust, silky vanilla custard, and tender pear slices. This elegant yet comforting dessert is perfect for special occasions or a refined everyday treat.

A tart with a thick, golden brown crumbly crust at the base, filled with a smooth, pale cream layer that rises to the edges. On top, glossy caramelized apple slices are arranged in a circular pattern, slightly overlapping and showing a rich amber color with a shiny glaze. A small bunch of bright green fresh mint leaves sits in the center, and the tart is lightly dusted with white powdered sugar around the edges. The tart rests on a wooden surface with a soft blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust:

1 ¼ cups all‑purpose flour
¼ cup finely ground almond flour
⅓ cup unsalted butter, cold and cubed
2 Tbsp ice‑cold water
¼ tsp salt

Filling:

3 large ripe pears, peeled, cored, and thinly sliced
1 ½ cups heavy cream
3 large egg yolks
¼ cup granulated sugar
1 vanilla bean, split and seeds scraped

Glaze & Finishing:

2 Tbsp honey
1 Tbsp fresh lemon juice
Pinch of flaky sea salt

Instructions

Step 1: In a food processor, pulse the all-purpose flour, almond flour, and salt until combined. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs with pea-sized butter pieces.
Step 2: Drizzle ice water over the mixture and pulse just until the dough begins to come together. Form the dough into a disc, wrap it in plastic, and chill for 30 minutes to ensure flakiness.
Step 3: On a lightly floured surface, roll the chilled dough into a 12-inch circle about ¼-inch thick. Transfer it carefully to a 9-inch tart pan, pressing gently into the edges. Trim excess dough and prick the base with a fork to prevent bubbles.
Step 4: Refrigerate the lined tart crust for 10 minutes to keep its shape during baking.
Step 5: Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 15 minutes. Remove the weights and parchment, then bake an additional 8–10 minutes until the crust is golden and fully baked. Let it cool.
Step 6: While the crust cools, whisk together egg yolks, sugar, and vanilla bean seeds until pale and thick.
Step 7: Warm the heavy cream in a saucepan just to a simmer. Slowly pour the warm cream into the egg mixture, whisking constantly to temper the yolks.
Step 8: Return the custard to low heat and stir gently until it thickens and coats the back of a spoon (about 165°F/74°C). Remove from heat.
Step 9: Arrange the thin pear slices in overlapping concentric circles on the cooled tart crust, starting from the outer edge and working inward to create a rosette pattern.
Step 10: Pour the warm vanilla custard evenly over the pears, letting it fill between the layers.
Step 11: Bake the tart again at 375°F (190°C) for 25–30 minutes until the custard is just set and pears are lightly caramelized. A slight wobble in the center is fine as it will firm upon cooling.
Step 12: Let the tart cool on a wire rack for 10 minutes. Mix the honey, lemon juice, and flaky sea salt together, then brush this glaze over the warm pears for a shiny, bright finish.
Step 13: Serve warm or at room temperature. For extra indulgence, add whipped cream or vanilla ice cream.

Tips & Variations

Use Bartlett pears for sweetness or Bosc pears for a firmer texture that holds shape well.
For added crunch, sprinkle toasted sliced almonds over the tart before glazing.
If you don’t have a vanilla bean, substitute with 1 teaspoon vanilla extract added to the cream.
Chill the dough well to prevent shrinking and ensure a tender, flaky crust.
Blind baking the crust fully ensures it won’t become soggy once filled with custard and fruit.

Storage

Store the tart covered at room temperature for up to 1 day or refrigerate for up to 3 days. If refrigerated, allow it to come to room temperature before serving for best texture. Reheat gently in a low oven if desired, but avoid microwaving to maintain the crisp crust.

How to Serve

A round tart with a golden brown crust forming the base, topped with a creamy white layer of custard filling. On top of the custard, there are caramelized apple slices arranged in a circular pattern, glazed with a shiny syrup which adds a rich amber color and slightly burnt edges. The tart is dusted with powdered sugar around the edge, and in the center, there are fresh green mint leaves adding a pop of color. The tart sits on a white marbled surface with a blurred background and a white cup visible behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and blind bake the crust a day in advance, then wrap it tightly and store it at room temperature. Fill and bake the tart on the day you plan to serve.

What if I don’t have a tart pan?

If you don’t have a tart pan, a pie dish can be used as a substitute. Keep in mind that the shape and depth may vary, so adjust the amount of dough and baking time accordingly.