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
Crust
6 tablespoons unsalted butter, room temp.
1/4 cup sugar
1 large egg yolk
1 cup all-purpose flour
1/8 teaspoon salt
Directions:
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.
Custard
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
Directions:
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.
Pears
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.
Directions:
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
Directions:
In an electric mixer, add everything together and beat until heavy cream is thick.
Photos by Zan Passante for Sugar and Charm
Yellow Blog [design] says
January 24, 2013 at 5:48 pmThis recipes seems to be amazing!
PS.: Your blog always have gorgeous photos!
Sugar and Charm says
January 24, 2013 at 5:51 pmThank you so much!! I appreciate it! The recipe is SOOO good! You have to try it 😉
Your Southern Peach says
January 24, 2013 at 9:02 pmI am drooling!! This sounds delicious. Nice work on the photos too 🙂
Sugar and Charm says
January 28, 2013 at 4:30 amThank you so much!! It was pretty amazing… must try recipe 🙂
Splenderosa says
January 24, 2013 at 10:06 pmYummy looking and sounding. I really love pears & this presentation inspires me to actually go to the kitchen and make this recipe for tonight. Beautiful !
Sugar and Charm says
January 28, 2013 at 4:31 amYes!! I love it 🙂 I hope you made it and loved it!! Thanks for the sweet comment too 🙂
Katherines Corner says
January 25, 2013 at 2:49 amthis is one of my favorite things.Yum! I invite you to share it at my favorite things hop today ( and tomorrow) Hugs!
Bellenza Wedding Bistro says
January 25, 2013 at 3:25 amA tart like this would be a fabulous addition to a wedding dessert table!
Sugar and Charm says
January 28, 2013 at 4:32 amI agree! Maybe even a wedding dessert table of all different tarts!
Gas Engineers London says
January 28, 2013 at 5:52 amI always love your blog. I find new things from you in every time I visit. This is also a yummy recipe.
Coloured Contact Lenses says
March 22, 2013 at 10:47 amI did not have any pears with me so I substituted it with some apples. But it came out quite good.
Paulette Byrne says
August 30, 2017 at 6:09 pmWould love to try. Sounds amazing! Just wondering when to add the pecans? Do you top the pears with them & then pour the custard over everything?
THANKS!