Apple and pear tart
Apples and pears are combined in this sophisticated autumn tart. The pears are laid decoratively on top of stewed apple.
60 min.
Easy
1.70 €
1 tart
4 IngredientsLast modified on: October 27th 2014
For 1 tart, you will need:
- 1
200 g puff or flaky pastry (pâte feuilletée) - 2
500 g Pears - 3
200 g stewed apple (compote) - 4
30 g apricot glaze (optional) - Total weight: 900 grams
Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 10 min.
Preheat the oven to 390°F (200°C).
Peel the pears, cut into quarters and remove the core.
Cut each quarter in half again.
Peel the pears, cut into quarters and remove the core.
Cut each quarter in half again.
Stage 3 - ⌛ 2 min.
Spread 200 g stewed apple (compote) in an even layer in the pastry case.
Stage 4 - ⌛ 5 min.
Arrange the pear slices on top of the stewed apple in a rosette pattern.
Stage 5 - ⌛ 35 min.
And bake for about 35 minutes.
Remarks
You can also make this tart the other way round: sliced apples on top of stewed pears.
Mmmm! A tart made with slightly "tart" fruit - that would go so well with a dollop of chantilly cream...
Mmmm! A tart made with slightly "tart" fruit - that would go so well with a dollop of chantilly cream...
Keeping: A few hours in the fridge, covered with plastic film, .
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 1,190 RDI=110 % | 690 RDI=100 % | 2,740 RDI=140 % | 11,460 RDI: 140 % |
| Per 100 g | 10 RDI=5 % | 130 RDI=10 % | 80 RDI=10 % | 300 RDI=20 % | 1,270 RDI: 20 % |
How much will it cost?
- For 1 tart : 1.70 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Pears
Like these other recipes: Pear, grapefruit and pistachio tart, Pear and lime meringue pie, Pear and chocolate tart with a hint of mint, Pear sorbet, Caramelized pear custard tart, ... See them all 20
Stewed apple (compote)
You can get more informations, or check-out other recipes which use it, for example: Amiens macaroons, Apple oatmeal cookies for Sasha, Cochelin d'Evreux, Shortbread apple tart, Apple charlotte with toasted brioche, ... See them all 12
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Express apple tart, Apple Pie, Quiche Bretonne, Thin endive tart, Small cheese and bacon rolls , ... See them all 72
Other recipes you may also like
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold. September 7th 2018374 K5 1 hour 25 min.
Cajun-style lentil salad
If you have leftover pulled pork, try this recipe to transform it into a delicious, Cajun-style, warm lentil salad. December 22th 202136 K 40 min.
Roasted leeks with pesto
Oven-roasted leeks, served in the spirit of leek vinaigrette with chopped hard-boiled eggs, but accompanied by a pesto. April 23th 202328 K 1 hour 9 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011262 K 24.2 1 hour 7 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018442 K 24.3 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe