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Delicate Pear & Vanilla Bean Bliss Tart Recipe

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★★★★★

4.9 from 129 reviews

This Delicate Pear & Vanilla Bean Bliss Tart features a tender French pastry crust filled with a silky vanilla custard and topped with thinly sliced ripe pears. Finished with a honey-lemon glaze, this elegant tart combines buttery, creamy, and fruity layers to create a sophisticated and comforting dessert perfect for special occasions or an indulgent treat.

Ingredients

Scale

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 (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

Glaze & Finishing

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

Instructions

  1. Preparing the Crust: In a food processor, pulse the all-purpose and almond flours with salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-size butter pieces. Drizzle the ice-cold water over the mixture and pulse just until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for 30 minutes to relax gluten and keep butter cold for a flaky texture.
  2. Blind-Baking the Shell: Roll out the chilled dough on a lightly floured surface to a 12-inch circle about ¼ inch thick. Transfer it to a 9-inch tart pan and gently press into the edges. Trim any excess dough and prick the base with a fork to prevent bubbling. Refrigerate the crust for 10 minutes to maintain shape under weight. 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 weights and parchment, then bake an additional 8-10 minutes until golden and fully baked.
  3. Assembling the Filling: Whisk together egg yolks, sugar, and vanilla bean seeds until pale and thick. Warm the heavy cream in a saucepan until just simmering. Slowly pour the warm cream into the egg mixture while whisking continuously to temper the eggs. Return the custard to low heat and stir until it thickly coats the back of a spoon, about 165°F (74°C), ensuring it does not curdle.
  4. Layering Pears & Baking: Arrange thinly sliced pears in an overlapping circular rosette pattern on the cooled tart crust, starting from the outer edge inward for even cooking and visual appeal. Gently pour the warm vanilla custard over the pears, allowing it to seep between layers. Bake the tart again at 375°F (190°C) for 25-30 minutes until the custard is just set and pear edges lightly caramelize, with a slight center wobble being acceptable as it firms while cooling.
  5. Finishing Touches: Remove the tart from the oven and cool on a wire rack for 10 minutes. Meanwhile, whisk together honey, fresh lemon juice, and a pinch of flaky sea salt. Brush this glaze over the warm pears to add shine and a hint of citrus brightness. Serve the tart warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.

Notes

  • Use ripe Bartlett or Bosc pears for the best natural sweetness and texture.
  • Keep butter cold throughout the dough preparation to ensure a flaky pastry crust.
  • Tempering the eggs with warm cream prevents curdling and ensures a silky custard.
  • Blind baking the crust fully is essential to avoid a soggy bottom once the custard is added.
  • The tart can be served warm or at room temperature; leftovers keep well refrigerated for up to 2 days.

Keywords: Pear tart, vanilla bean tart, French pastry, custard tart, honey lemon glaze, elegant desserts, fruit tart, baked dessert

Find it online: https://mixitwitjoe.com/delicate-pear-and-vanilla-bean-bliss-tart-recipe/