Swiss Pear Tart

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4-5 ripe pears, peeled, cored, and thinly sliced 4-5 ripe pears, peeled, cored, and thinly sliced
• 3/4 cup (180ml) heavy cream 3/4 cup (180ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 4g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add cold water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
4. 4.
   Arrange the sliced pears in a circular pattern on top of the pastry.
5. 5.
   In a separate bowl, whisk together the heavy cream, sugar, eggs, vanilla extract, and ground cinnamon until well combined. Pour the mixture over the pears.
6. 6.
   Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is set.
7. 7.
   Remove from the oven and let it cool completely. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Pears — Choose ripe but firm pears for the best texture in the tart.
• Heavy cream — Make sure the cream is cold to achieve a smooth and creamy filling.
• Vanilla extract — Use pure vanilla extract for the best flavor.

Tips & Tricks

• For an extra touch of flavor, sprinkle some almond slices on top of the tart before baking.
• Serve the tart warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• If you prefer a sweeter tart, you can sprinkle a little extra sugar on top of the pears before pouring the filling.

Serving advice

Serve the Swiss Pear Tart at room temperature or slightly warm. It can be enjoyed on its own or with a dollop of whipped cream for added indulgence.

Presentation advice

To enhance the presentation, dust the tart with powdered sugar just before serving. You can also garnish it with a sprig of fresh mint or a drizzle of caramel sauce.