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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
A Sweet Tomato and Strawberry Tart
April 22, 2016
Tarte aux fraises, tomates confites et tapenade olives noires - a pastry base with sweet tomatoes, strawberries and fennel tapenade. This dessert does have several components but in the end it is not complicated.…
Recipe for Roast Tomato Tart with Goat’s Cheese
June 9, 2017
A light and flaky bed of puff pastry smothered in tomato and shallot relish with thick tomato slices and soft melted goat cheese.…
Grilled Peaches with Honey and Cinnamon Mascarpone
July 2, 2018
This recipe for grilled peaches has all the tasty notes of summer - fresh stone fruit, local honey and fresh cheese. Pair this dessert of caramelised peaches with the delicate peachy notes of Etoile rosé go perfectly with this light and elegant dessert…
A Vegetable Tart Almost to Beautiful to Eat
November 30, 2018
This "rose" vegetable tart takes a little bit of time to put together. The mandolin-cut vegetables are arranged in the "rose" pattern. The recipe for easy pie crust is below, you can skip this step and buy prepared ready-to-bake pie dough in the store. …
No Comment