Gary and Jane LangtonPies & TartsProvencal RecipesTaste

Pears and Honey in One Sweet Tart Recipe

Consider 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 #Recipe @MasdAugustine

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,
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French, Provencal
Servings 6 people


  • 1 package frozen or fresh sweet short crust pastry
  • 2 large ripe pears
  • 3 tbsp Honey
  • 2 eggs
  • 5 oz Cream
  • 1 tsp Cornflour
  • 3 tbsp Sugar


  • Preheat the oven to 200C
  • 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 200C.
  • 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 200C.
  • Then reduce the oven temperature to 160C 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 fraiche, mascarpone or vanilla ice cream.
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Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

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