Tourte aux Poires – Pear Tart

A classic  tart recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in 1980

Tourte aux Poires - Pear Tart

4-6 servings
Preparation: Approx. 20 min.
Cooking time: Approx. 30 min.
Oven temperature: 200 C / 390 F
Middle shelf in the oven
Unsuitable for freezing

250 g [8,8 oz] flour
150 g [5,3 oz] butter
50 g [1,75 oz] sugar
1 egg
1 egg for brushing
About. 3/4 kg [1,65 lb] pears
100 g [3,5 oz] of sugar
1/2 teaspoon cinnamon
1 dl cream, 35%


[1] Crumble flour and butter, add sugar and work the dough smooth with a whipped egg. Let the dough rest cold for 20 min.

[2] Knead the dough and lay 2/3 of it in the bottom and up along the sides of a greased, tart mould. Prick the base well with a fork, place foil along the edge and fill the mould with a dry peas or something similar.

[3] Bake the tart shell for 12-15 min. and take it out of the oven. Remove peas and foil. Put pealed, sliced pears into the shell and sprinkle with sugar and a little cinnamon. Pour the cream over and put the dough lid on top. Squeeze the edges well together, brush with whipped egg and cut a hole in the middle of the lid. Bake the tart.

Serve lukewarm with whipped cream