Name: Delicate Pear & Vanilla Bean Bliss Tart Recipe
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 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; 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; 2 Tbsp honey; 1 Tbsp fresh lemon juice; Pinch of flaky sea salt

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Introduction

This Delicate Pear & Vanilla Bean Bliss Tart is a sophisticated dessert that combines a buttery French pastry crust with silky vanilla custard and tender pear slices. Finished with a honey-lemon glaze, it delivers a perfect balance of sweetness and brightness for an elegant treat.

A single slice of pear tart sits on a white scalloped-edge plate, showing three distinct layers: a golden-brown crumbly crust at the base, a light beige almond filling in the middle, and thinly sliced, glossy yellow pears arranged in a fan shape on top. Some browned almond flakes are scattered around the edges and a few crumbs lie on the plate. Next to the slice, there is a silver spoon resting partially under it. The background shows the rest of the tart on a beige plate, two whole pears, and a light grey cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3 large ripe pears, 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
2 Tbsp honey
1 Tbsp fresh lemon juice
Pinch of flaky sea salt

Instructions

Step 1: In a food processor, pulse together the all-purpose flour, almond flour, and salt until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-size butter pieces.
Step 2: Drizzle the ice-cold water over the mixture and pulse just until the dough comes together. Form the dough into a disc, wrap it in plastic, and chill for 30 minutes to ensure flakiness.
Step 3: On a lightly floured surface, roll the chilled dough into a 12-inch circle about ¼ inch thick. Transfer it to a 9-inch tart pan, gently pressing into the edges and trimming any excess. Prick the base with a fork to prevent bubbling.
Step 4: Refrigerate the crust-lined pan for 10 minutes. Then, line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 15 minutes. Remove the weights and parchment, and bake for another 8–10 minutes until golden and fully baked.
Step 5: While the crust cools, whisk together the egg yolks, sugar, and vanilla seeds until pale and thick. Warm the heavy cream in a saucepan until just simmering.
Step 6: Slowly pour the warm cream into the yolk mixture while whisking continuously to temper the eggs. Return the custard to low heat and stir gently until it coats the back of a spoon (about 165°F/74°C), ensuring a silky texture without curdling.
Step 7: Arrange the thin pear slices over the cooled crust in a circular, overlapping pattern starting from the outside edge and working inward to create a rosette.
Step 8: Gently pour the warm vanilla custard over the pears, allowing it to settle between the slices. Bake the tart at 375°F (190°C) for 25–30 minutes, or until the custard is just set and the pear edges lightly caramelize. A slight wobble in the center is fine; it will firm as it cools.
Step 9: Remove the tart from the oven and let it cool on a wire rack for 10 minutes. Meanwhile, whisk together honey, lemon juice, and a pinch of flaky sea salt. Brush this glaze over the warm pears to add shine and brightness.
Step 10: Serve the tart warm or at room temperature, optionally with whipped cream or vanilla ice cream for an extra indulgent touch.

Tips & Variations

For a nut-free crust, omit the almond flour and replace with an equal amount of all-purpose flour.
If fresh vanilla beans are unavailable, use 1 teaspoon of high-quality vanilla extract instead.
Try using Bosc pears for a firmer texture or Bartlett pears for juicier sweetness.
To add depth, sprinkle a teaspoon of cinnamon or cardamom into the custard mixture before baking.

Storage

Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 300°F/150°C) for 10 minutes or enjoy chilled. The tart is best served within a day for optimal crust crispness.

How to Serve

A round tart with a golden crust and a detailed edge sits on a textured beige plate. Inside, there are five large sections of thinly sliced, pear-colored fruit neatly arranged in a fan shape on top of a light creamy filling. The tart is topped with scattered light tan almond slices mostly around the edges. One slice is removed and placed on a small white plate at the front, showing the layers of crust and fruit clearly. In the background, a clear glass bowl with three whole pears, a glass jar filled with sliced almonds, and small white dishes with lemon slices and star anise sit on a white marbled surface with a beige linen cloth underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust dough can be prepared and chilled for up to 24 hours before rolling out and baking. Keep it wrapped tightly to prevent drying out.

What can I use if I don’t have pie weights?

You can use dried beans, uncooked rice, or even sugar to weigh down the crust during blind baking. Just be sure to use parchment paper to protect the crust from direct contact.