Erin's Recipe for Pear-Walnut Tart

Chef Erin Bailey shares a recipe for her favorite tart of the fall season.

Each year I wait for pears to come into season.  Last week in my CSA I finally received them and straight away began preparing for my favorite tart of the season, Pear-Walnut.  This tart is best served the day it is baked, but the dough and shell may be stored in the freezer for up to a month. 

Pear-Walnut Tart

Tart Dough

1 2/3 cup flour
1/3 cup ground walnuts
6 ounces (1 1/2 sticks) butter, chilled and cut into cubes
Pinch salt
1 egg
1 Tbs cream

In a food processor grind walnuts.  Add flour, salt and butter and process until smooth.  With the motor running, add the egg and slowly add the cream.  The mixture should form a ball.  

Roll dough on a floured surface and line your favorite 9” tart mold or pie dish. Chill for at least an hour or overnight.  Prick tart shell with a fork and bake at 350 for 20-25 minutes, or until just done.

For the Tart

4 Pears, peeled, cored and sliced (pears should be ripe, but firm)
3/4 cup cream
2 egg yolks
Pinch each of sugar, salt and nutmeg

Line the sliced pear in the tart shell.  Wisk together the cream, eggs and seasoning and pour over pears.  Bake at 350 degrees for 30-40 minutes, or until custard is just set.  If your custard begins to pull away from the pears it is overdone. 

Let cool and serve.

Bon Appetit!


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