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Pear Pecan Tart

May 6, 2012

Pecan pie as everyone knows is native to the South of the US and pear tart with almond meal filling is a popular French dessert. This pear pecan tart is a fusion of the two cultures. Pear Pecan Tart uses pecans like the pecan pie but is not as sweet and gooey. It retains most of the ingredients of the French pear tart.


  • 4-5 pear halves (preferably from a can)
  • 1 pie crust
  • 7 tbsp sugar
  • 2 tbsp flour
  • 1/2 cup almond meal or marzipan
  • 125g butter
  • 2 eggs
  • 1/2 cup heavy cream
  • 1 tbsp brandy (optional)
  • 1/2-1 cup pecans (chopped)
  • 2 tbsp brown sugar

Preheat oven to 350F/200C. Spread pie crust in a 9-inch tart pan.

Mix sugar, flour and almond meal or marzipan in food processor. Add butter in small chunks and blend until smooth. Add eggs and cream (and brandy (pear-flavored, ideally), if desired). Blend until smooth.

Pour filling into crust. Cut pear halves in thin slices and arrange on top of the filling in the desired pattern. Bake for 30 mins or until golden brown and semi-firm in the center, let cool and serve cut in wedges.





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  1. The prettier version of Pear Pecan Tart « brakeacake

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