I was going through David’s cookbook, Ready for Dessert, and I stopped when I saw this pear tart recipe. Brown butter, rum, pears and pecans! I knew it had to be amazing and topped with a rum whipped cream, it was just that. It’s definitely time consuming because ingredients need to cool, but it’s not hard to make. The tart is a great dessert for entertaining and your friends will enjoy it. Read more for the recipe and pictures…
Pear tart with brown butter, rum and pecans from David Lebovitz, Ready for Dessert
6 tablespoons unsalted butter, room temp.
1/4 cup sugar
1 large egg yolk
1 cup all-purpose flour
1/8 teaspoon salt
Beat the butter and sugar together until smooth. Add in the egg yolk and continue to beat on low speed. Add flour and salt and beat until combined. Use your fingers to create a dough ball. Wrap the dough in plastic wrap and refrigerate for 20 minutes. Press into a 9″ tart pan and press up the sides. Place on a baking sheet and freeze for 20 minutes until the dough is hard. Preheat the oven to 375 degrees and bake for 10 minutes. If the bottom in puffed up, press it back down and bake for another 20 minutes, until the tart is a nice gold brown.
3 large eggs
1/4 cup flour
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
3 tablespoon dark rum
10 tablespoons butter, cut into chunks
1/2 cup chopped pecans
In a medium size bowl, whisk together the eggs, flour, sugar, salt, vanilla and rum.
In a large skillet, melt the butter on low heat. Cook until it becomes a dark caramel brown. It will smell heavenly!
Pour into the custard and whisk until everything is combined.
Refrigerate for one hour until the custard is thick.
2 medium ripe, juicy pears
2 tablespoons light brown sugar
1 tablespoon dark rum
Peel, core and slice the pears into 1/4 inch slices.
Place in a medium bowl with brown sugar and rum.
Soak them for 15-25 minutes.
Arrange the pears going in a circle on the bottom of the tart pan. Pour the custard over the top of the pears. Do not overflow. Bake the tart in a 375 degree oven, until the top is brown for about 30 minutes. Let it cool completely.
Rum Whipped Cream
1 cup heavy whipping cream
2 teaspoons vanilla
1 tablespoon rum
In an electric mixer, add everything together and beat until heavy cream is thick.
Photos by Zan Passante for Sugar and Charm