Thread by @lifesafeast

My #NationalPieWeek recipe the second:

Pear Jam Tart with buttered caramelized pears

I’m no fan of pears at all but this tart is really so very good… and the crust is so tender and delicious.

Follow the thread for the recipe and please share!

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1)

This is a very butter-rich pie crust and can be difficult and fussy to work with so give the dough time to chill and firm up in the refrigerator before attempting to roll it out and making the tart.

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INGREDIENTS for the pear jam tart:

12.3 ounces (350 grams) flour
1 teaspoon baking powder
16 tablespoons (225 grams) unsalted butter, softened
⅖ cup (2.8 ounces/ 80 grams) sugar
2 large egg yolks

MORE

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2 tablespoons pear eau de vie or kirsch, or why not substitute freshly squeezed orange juice
1 tablespoon fine lemon zest or 1 teaspoon vanilla
17.6 ounces / 2 cups (500 grams) pear jam (or jam of your choice) - the better the quality the jam (artisan, if possible)...

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4)

... the better your tart will taste

Prepare the dough for the piecrust:

Sift or whisk the flour together with the baking powder in a small bowl.

In a separate bowl, beat the butter and sugar until smooth and creamy.

Beat in the egg yolks, the eau de vie, and lemon

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zest or the vanilla.

Stir in the flour/baking powder and knead on a floured work surface until it forms a smooth, homogeneous dough. Keep the work surface floured enough that the dough doesn’t stick but not so much the dough dries.

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6)

Wrap the ball of dough in plastic wrap and refrigerate until firm, at least 20 – 30 minutes.

Prepare the Pear Jam Tart:

Preheat the oven to 350°F (180°C).

Separate off about ⅔ of the chilled dough and shape into a ball; return remaining dough to the refrigerator.

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On a lightly floured work surface, roll out this larger part of dough to fit a 10 inch (25 cm) pie dish, carefully lifting and placing in and lining the pie dish. If the crust splits, just pinch together and smooth.

Add the jam, spreading evenly all the way to the edges.

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8)

Roll out remaining dough & slice (I use a pizza wheel) into ½-inch strips. Handling the strips very carefully so they do not rip and break, lift and place them on the jam tart overlapping edges slightly to create a trellis/lattice pattern.

(photos:example of trellis)

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Pinch the ends or each strip to the crust and trim. You can brush the crust strips with egg wash if you like.

Bake for about 35 minutes until the crust and lattice strips are a deep golden. Remove to a cooling rack while you prepare the caramelized pears.

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Prepare the Caramelized Pears:

1 or 2 ripe pears (I use Comice)
About 1 tablespoon (15 grams) butter for each pear
About 1 tablespoon granulated brown sugar per pear

Peel, trim, and core the pears; slice into wedges between ½ and ¾ inches thick. Heat a skillet, add

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the butter, sugar, pears & cook, stirring so the melted butter & sugar blend (push & flip the pears gently so they do not break) until the pears are lightly colored, tender & caramelized.

Spoon the pears with the caramel butter over the top of the tart and serve.

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12)

Honestly, the world is going mad so take some time to bake and share a pie with people you love.

Share this recipe with your friends & followers and make sure to subscribe to my Substack for more recipes.

😘