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The prettier version of Pear Pecan Tart

June 3, 2012

This is a re-post of the previous Pear Pecan Tart recipe, with the pears arranged in a visible pattern on top. In the other post, the pears were sprinkled with chopped pecans, which ruined the intended sun-like pattern of the fruit. This time, I decided to grind the pecans and incorporate them into the batter of the tart filling. The main difference was that the filling was firmer and tasted more nutty. Walnuts can be used as an equally successful substitute. If you have both types of nuts, you can vary the filling batter by putting half of each. The consistency should be firm in either case.


  • 4-5 pear halves (preferably from a can)
  • 1 pie crust
  • 7 tbsp sugar
  • 2 tbsp flour
  • 1 cup of ground pecans or walnuts or 1/2 cup of each nut type
  • 125g butter
  • 2 eggs
  • 1/2 cup heavy cream
  • 1 tbsp brandy (optional)
  • 2 tbsp brown sugar

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

Mix sugar, flour and ground pecans or walnuts 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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