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Delicate Pear & Vanilla Bean Bliss Tart Recipe

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★★★★★

5 from 102 reviews

This Delicate Pear & Vanilla Bean Bliss Tart features a flaky French pastry crust filled with a smooth vanilla custard and topped with thinly sliced ripe pears. A honey-lemon glaze adds a perfect glossy finish and bright citrus notes, making this elegant dessert both sophisticated and comforting.

Ingredients

Scale

Crust

  • 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

Filling

  • 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

Glaze & Finishing

  • 2 Tbsp honey
  • 1 Tbsp fresh lemon juice
  • Pinch of flaky sea salt

Instructions

  1. Prepare the Crust: In a food processor, pulse the all-purpose flour, almond flour, and salt until combined. Add cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle ice-cold water over the mixture and pulse until the dough just comes together. Form into a disc, wrap in plastic, and chill for 30 minutes to relax gluten and keep butter cold for flakiness.
  2. Roll Out and Blind-Bake the Shell: On a lightly floured surface, roll chilled dough to a 12-inch circle about ¼-inch thick. Transfer to a 9-inch tart pan, gently pressing into edges and trimming excess. Prick the base with a fork to prevent bubbling. Chill crust in refrigerator for 10 minutes. Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake additional 8–10 minutes until golden. Let cool.
  3. Make the Custard Filling: Whisk egg yolks, sugar, and vanilla bean seeds together until pale and thick. Warm heavy cream in a saucepan until just simmering. Slowly pour warm cream into yolk mixture while whisking to temper the eggs. Return mixture to low heat and stir gently until custard coats the back of a spoon, reaching about 165°F (74°C), avoiding curdling.
  4. Arrange Pears and Assemble Tart: Overlap thin pear slices in a circular rosette pattern on the cooled crust, starting from the outer edge moving inward for even cooking and an attractive look. Gently pour warm vanilla custard over the pears, allowing it to seep between the layers.
  5. Bake the Tart: Place assembled tart back in the 375°F oven and bake for 25–30 minutes until custard is just set and pear edges are lightly caramelized. Slight wobble in the center is acceptable as it will firm on cooling.
  6. Glaze and Serve: Remove tart from oven and cool on wire rack for 10 minutes. Whisk together honey, fresh lemon juice, and flaky sea salt. Brush warm glaze evenly over the pear topping to add shine and brightness. Serve warm or at room temperature, optionally garnished with whipped cream or vanilla ice cream.

Notes

  • Chilling the dough before rolling helps to prevent shrinkage and ensures a flaky texture.
  • Blind-baking the crust prevents sogginess from the custard filling.
  • Tempering the eggs by gradually adding warm cream prevents curdling and ensures a silky custard.
  • Using ripe Bartlett or Bosc pears provides ideal sweetness and texture for baking.
  • The honey-lemon glaze adds a beautiful shine and a bright finishing note without overpowering the delicate flavors.
  • Serving with whipped cream or vanilla ice cream enhances the dessert but is optional.

Keywords: Pear tart, Vanilla bean custard, French pastry crust, Honey lemon glaze, Elegant dessert, Fall dessert, Pear dessert

Find it online: https://miarosetti.com/delicate-pear-and-vanilla-bean-bliss-tart-recipe/