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
3 tarts
4 IngredientsLast modified on: October 27th 2014
For 3 tarts, you will need:
- 1
600 ml puff or flaky pastry (pâte feuilletée) - 2
1 litre 500 ml Pears - 3
600 mls stewed apple (compote) - 4
90 mls apricot glaze (optional)
Change measures:
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 600 mls 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 | 320 RDI=120 % | 3,560 RDI=340 % | 2,070 RDI=310 % | 8,210 RDI=410 % | 34,380 RDI: 410 % |
| Per 100 g | 10 RDI=5 % | 130 RDI=10 % | 80 RDI=10 % | 300 RDI=20 % | 1,270 RDI: 20 % |
| Per tart | 110 RDI=40 % | 1,190 RDI=110 % | 690 RDI=100 % | 2,740 RDI=140 % | 11,460 RDI: 140 % |
How much will it cost?
- For 3 tarts : 5.00 €
- Per 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: Dijonnaise pear cake, Pear sorbet, 4 pears salad with vanilla, Creamy plum and pear clafoutis, Pear, grapefruit and pistachio tart, ... See them all 20
Stewed apple (compote)
You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Cochelin d'Evreux, Amiens macaroons, Linzer torte, Apple charlotte with toasted brioche, ... See them all 11
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Smart plum tart, Small cheese and bacon rolls , Cabbage and cheddar quiche, Comtoise tart for Seàn, Vol-au-vent cases, ... See them all 71
Other recipes you may also like
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016452 K4.4 7 min.
Fish in a salt crust
Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best...January 29th 2012167 K3.8 1 hour 8 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 2018418 K 24.3 45 min.
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...October 13th 2010299 K4.6 25 min.
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.November 6th 2017439 K3.8 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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