if you are looking for a show stopping dessert to serve over the holidays, look no further! this dulchey pear tart is seasonal & so pretty. if it looks intimidating, i promise you it isn't! a little more time consuming then throwing sliced pears in a pie or tart pan, but you wouldn't believe how easy it is to make this rose look. the key is to slice the pear into half moons & use your sharpest knife to ensure thin clean cuts. serving this one of a kind dessert, will take your hosting skills to a whole new level.
to celebrate the holiday season, this month i am partnering with wusthof canada to giveaway a holiday starter pack! the giveaway ends this week so you better enter quick. the contest is on instagram, but the link to enter can be found right here. the holiday starter set would make for the perfect gift too. every kitchen needs a versatile & top notch knife. the kit includes an 8" classic cook's knife, 9" honing steel, black flex cutting board & protective blade guard. all of wusthof's knives are made in germany with a ergonomic handle design, perfect for both the home cook & professioal chef. enjoy the recipe below! happy holiday baking!
ingredients
for the tart dough
- 1 1/4 cup all purpose flour, sifted
- 1/4 cup turbinado sugar
- 1/2 cup unsalted butter, cold & cubed
- 1 egg, whisked
- 1 teaspoon pure vanilla extract
for the filling
- 1/2 cup dulche de leche
- 5 d'anjou pears, thinly sliced into half moons
- 2 tablespoons unsalted butter, melted
- 1/4 cup turbinado sugar
- 1/4 teaspoon ground cinnamon
directions
for the tart dough
- in a large mixing bowl stir together the flour & sugar until blended.
- add the butter & work in using your hands until a pea sized crumb mixture is formed.
- in a separate bowl whisk together the egg & vanilla extract.
- add to mixing bowl & work in the wet ingredients until a dough comes together.
- shape into a disc, wrap in cling wrap & refrigerate for a minimum of 60 minutes to rest.
- once dough has rested, roll out to a 1/4 inch thick & gently transfer to an 8 by 2 inch tart pan. shape dough to pan & trim any excess edges. place in the refrigerator to chill while you prepare the filling.
for the filling
- preheat oven to 350 degrees.
- spread the dulche de leche evenly over the prepared tart crust.
- working from the outside edges to the center, layer the sliced pears in a circular pattern. repeat until the center is reached.
- brush pears with butter. evenly sprinkle with the sugar & cinnamon.
- bake for 20 to 25 minutes, or until the pears have cooked throughout.
- let cool to room temperature before serving.
