Pears and Honey in One Sweet Tart Recipe
Gary and Jane Langton · Pies & Tarts · Provencal Recipes · TasteConsider a delicious basic tart recipe such as this to be your jumping off point for flavourtown. Today, pears and miel d’oranger (orange flavoured honey) were the chosen ones to fill this tart, but any fruit can be used as can all different types and flavours of honey. The hard part is deciding which one. So make this part of your tart recipe repertoire and see how far your taste buds can take you….a delicious gift from the kitchen at Mas d’Augustine for their B&B guests.

Pear and Honey Tart
Light flaky butter short crust pastry teeming with sweet caramel honey flavoured pear cubes topped with ice cream or crème fraiche,
Ingredients
- 1 package Sweet short crust pastry frozen or fresh
- 2 large pears ripe
- 3 tbsp honey
- 2 eggs
- 5 oz cream
- 1 tsp cornflour
- 3 tbsp sugar
Instructions
- Preheat the oven to 200ºC
- Line and grease a 7–8 inch fluted tart tin with a removable base.
- Roll out the pastry to 1/8 inch thick and line the tart tin.
- Place in the refrigerator for 10 minutes to rest prior to baking.
- Place the honey in a saucepan, bring to the boil over a medium heat and cook until it darkens in colour.
- Peel and core the pears and cut into ½ inch cubes.
- Add the pears to the honey and allow to simmer gently in the caramel for 2 minutes, set aside to cool.
- Cover the pastry case with a round of wax paper and fill with baking beans.
- Bake for 10 minutes at 200ºC.
- While the tart is cooking whisk together the eggs, cornflour, sugar and cream in a bowl and set aside.
- Strain the caramelized pears and reserve the juices.
- Remove the wax paper and baking beans from the pastry case and sprinkle the pears evenly over the base.
- Cover with the cream mixture and bake for 12 minutes at 200ºC.
- Then reduce the oven temperature to 160ºC and bake for a further 25 minutes until firm to touch and a light golden brown.
- In a saucepan simmer the reserved honey/pear juice until thick and syrupy and then, using a pastry brush, gently glaze the surface of the tart.
- Just before serving sprinkle with sieved icing sugar.
- Serve warm or cold with crème fraîche, Mascarpone or vanilla ice cream.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Tasty Duck, Roasted Pear and Spinach Salad Recipe
January 25, 2017
salad with the rich, sweet flavours of roasted duck breast and juicy pear comes in handy and let’s not forget the extra dose of green, much needed vitamins from the young spinach leaves and some fried red cabbage. …
Lemon Tart for any Season (and Reason)
March 20, 2018
Lemon tart is Tarte au citron in French. Regardless, of language the blend of tangy and sweet is enough to turn even a non-dessert eater into a fan. This recipe comes from Provence Food and Wine: The Art of Living a cookbook and reflection on the Mediterranean lifestyle with photos by François Millo.…
Rosé Poached Pears a Fall Recipe
November 6, 2020
Rosé poached pears make an easy (and delicious) dessert whenever you find the ripe fruit in season.…
How to make galette des rois, traditional Epiphany cake
January 8, 2016
January is the month of la galette in France. La galette des rois, or King’s Cake, is a flaky buttery pastry filled with almond paste. It is traditionally eaten at Epiphany on the 6th of January, but it’s also eaten throughout the month at social gatherings, schools, offices, New Year ceremonies, and so on. As …
No Comment