• 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • 8 tablespoons butter, softened, but into 8 pieces
  • 2-3 tablespoons heavy cream
  • 1 ½ pounds firm, ripe pears (Bosc or Anjou), peeled, cored and sliced 1/4 inch thick
  • cup sugar
  • 2 tablespoons all purpose flour
  • cup all purpose flour
  • cup finely chopped walnuts or pecans
  • cup light brown sugar
  • 5 tablespoons butter
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt


Preheat oven to 400°. Process the dry ingredients in a food processor for 10 seconds. Add the butter and process until the mixture resembles coarse crumbs. Drizzle the cream over the top. Stir and process until the crumbs look damp and hold together when pinched together when pinched. Pan evenly over the bottom of a 9 1/2 to 10 inch two piece tart pan. Pat the crumbs until they cover the bottom and go up the sides. Bake until the crust is golden brown (18-22 minutes). If you are filling the crust with an uncooked mixture that requires further baking, brush the surface of the crust with 1 large egg yolk whisked with a pinch of salt. Return to the oven until the egg glaze sets, 1-2 minutes. Let the crust cool completely.

Toss the pears with the sugar and the 2 tablespoons of flour. (Add cinnamon or cardamom if you wish.) Arrange the fruit on the crust covering it up with fruit.

Place 2/3 cup flour, chopped nuts, brown sugar, cinnamon, 5 tablespoons butter, and 1/4 tsp. salt in food processor. Process until well blended. Sprinkle evenly over the fruit.

Bake the tart at 350° until the pears are tender (40-50 minutes).

This tart can also be made with apples quite successfully.


Joy of Cooking (modified)