Petite Pear Tarts


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Petite Pear Tarts

Summer is the season for pears. What to do with all of those pears? Make pear tarts!


Pastry for 1 Pie Crust

2 Small Ripe Pears (Peeled, Cored and Sliced)

2 Tablespoons Unbleached Flour

2 Tablespoons Dried Currents

2 Teaspoons Fresh Lemon Juice

½ Teaspoon Ground Cinnamon

½ Cup Plus 6 Teaspoons Sugar

2 Tablespoons Milk

2 Tablespoons Chopped Pecans

Prepare the pastry for 1 pie crust. Shape two equal balls and chill for 1 hour. Preheat the oven to 400° F. In a large bowl, toss the pear slices with flour, currants, lemon juice, cinnamon and ½ cup of sugar. Set aside. On a lightly floured surface, with a floured rolling pink roll 1 dough ball into a 10 inch round. Transfer to one half of a large cookie sheet. Mound half of the pear mixture in the center of the round. Fold the dough up around the pears, leaving a 2 ½ inch opening in the center. Repeat with the remaining dough and pear mixture to make a second tart on the same cookie sheet. Brush each crust with 1 tablespoon of milk and sprinkle each with 2 teaspoons of sugar. Place 2 sheet of foil under the cookie sheet. Crimp the foil edges to form a rim to catch any drips during the baking. Bake the tarts for 20 minutes. In a cup, mix the pecans with the remaining 2 teaspoons of sugar and sprinkle over the filling in the center of the tarts. Bake for 10 minute more or until the crust is brown. Cool the tarts on cookie sheets on a wire rack for 10 minutes to serve warm. Makes 2 petite tarts

Pie Crust Recipe


1 ¼ Cups Unbleached Flour

¼ Teaspoon Salt

2 Tablespoons Shortening

4 Tablespoons Cold & Cut Up Butter

In a large bowl, mix the flour and salt. With a pastry blender cut in the shortening and butter until the mixture resembles coarse crumbs. Sprinkle in 3 to 5 tablespoons of ice water, a tablespoon at a time. Mix lightly with a fork after each addition, until the dough is just moist enough to hold together. Shape the dough into 1 ball. Wrap and refrigerate for 30 minutes or more. Remove from the fridge and let stand for 1 hour before rolling. You want the dough at room temperature. Make two separate balls. On a lightly floured surface, with a floured rolling pin, roll out each ball to make the petite pie crusts.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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