Pear Torte Recipe

This recipe marks a year of blogging.  It has been an amazing ride.

For my readers that were around last year, remember that Feta Caramelized Onion Tart Recipe for my friends potluck party?  Click HERE for a refresher or if you would like the recipe.

Well this year I was asked to help out again.  I guess they liked my tart, which makes me happy, so of course, I said yes.  My mind spun around a little bit trying to find a suitable recipe to follow after the savory tart winner last year.  I wanted to switch things up and go sweet, honing in on two recipes.  The question was which one to prepare; a Pear Torte Recipe or Tiramisu.  Both are great recipes I was torn.   So… I choose to make both.

First let’s start with the Pear Torte recipe and I’ll then give you the linkage to The Modchik’s Tiramisu below. Yes, it’s worth the wait.

First lets get some cold cold cold unsalted butter cut up.

Pear Torte-026Pear Torte-028

Dice it up into cubes and

Pear Torte-030Pear Torte-031

blend it together with your flour, ice cold Crisco shortening, sugar and salt until it resembles a lot of flour with lumps in it.

Pear Torte-032Pear Torte-033

Next have a glass of ice water ready. Add a tablespoon of water, and then another, until the flour mixture comes together. It took 2 tablespoons today. The water ratio will vary based on how dry your environment is.

Pear Torte-034Pear Torte-038

Once the dough has come together, wrap it in plastic wrap and put it to rest in the refrigerator for an hour.

Pear Torte-048Pear Torte-049

Fast forward an hour. The dough is ready to play with. Place it on a well floured surface and begin rolling it flat.

Pear Torte-052Pear Torte-053

Good job. I tend to reach for the pan I’m using and set in on top of the dough to make sure the dough fits the pan. When I know the dough is the proper size, I wrap it around the rolling pin to transfer it to it’s baking dish.

Pear Torte-054Pear Torte-058

Very good. Now fold the edges and smash them against the edge of the pan like so.

Pear Torte-059Pear Torte-060

When you are done you want your torte dough to resemble the photo on the left. Next place some pie weights as shown above or put down a sheet of foil and add some rice or beans to the top to weigh down the middle of the torte. You are doing this so the middle doesn’t puff up during baking. Put your pan in a 400 degree oven and let it bake for 10-12 minutes. While it is baking let’s prepare the filling.

Pear Torte-062Pear Torte-065

Combine your sugar, eggs, flour and salt. Beat this together until it is pale in color and thick.

Pear Torte-066Pear Torte-069

Next add your melted unsalted butter into the egg mixture and then your vanilla.

Pear Torte-071Pear Torte-077

Set this mixture aside and pull your pie crust out of the oven. And turn your oven DOWN to 350 degrees.  Let your crust cool while you prepare your pears.

Pear Torte-046Pear Torte-040

I tend to like baking with Red d’Anjou Pears. Ripe but firm. Their consistency holds up to heat well and I like their flavor.  Before you peel them, have a bowl of water with lemon juice ready.

Pear Torte-047Pear Torte-072

Place your peeled pear in your bowl of lemon water while you work. This way the pears will not oxidize, turn brown, during the process. Next cut each pear in half and

Pear Torte-073Pear Torte-074

then core them. I used a melon baller, but a paring knife also works. Use the melon baller to cut around the center core with a circular motion. Remove the core and the interior stem. Also be sure to remove the blossom end.

Pear Torte-076Pear Torte-079

Next, score the pears by making thin vertical cuts through only the top third of each pear. This allows you to fan out the pears in the baking dish easier.

Pear Torte-080Pear Torte-083

Grab your crust and get decorative.

Pear Torte-084Pear Torte-085

Time for that egg mixture. Pour it on top, smooth it out and pop it in the lower third of your oven for 50-60 minutes.

Pear Torte-094

DONE….. That’s right, come to momma my lovely pear torte.

Pear Torte-110Pear Torte-092

It is best served slightly warm and with a little sorbet on the side. I choose Raspberry Sorbet, Haagan Dazs.

5.0 from 1 reviews

Pear Torte Recipe
Author: 
 
Ingredients
  • For the Pastry
  • 1¼ cups all purpose flour
  • 6 Tablespoons cold unsalted Butter
  • 2 tablespoons cold vegetable shortening
  • ⅛ teaspoon salt
  • ½ teaspoon sugar
  • 3 tablespoons ice water
  • For the Filling
  • Juice of 1 lemon
  • 4-6 ripe pears, peeled, cored and halved
  • ¾ cup sugar
  • 2 large eggs
  • ½ cup all purpose flour
  • ¼ teaspoon salt
  • ½ cup melted unsalted butter
  • 1 teaspoon vanilla
Instructions
  1. In a bowl or food processor, mix the flour, butter, shortening, salt and sugar until the mixture resembles coarse flour. Add the sold water. 1 tablespoon at a time, and mix until dough comes together. Chill the dough for one hour
  2. Preheat the oven to 400 degrees. Roll out the dough on a well floured surface. Place the dough in an 11 inch spring form pan with a removable bottom. Line the bottom of the pastry with pie weighs or aluminum foil filled with bean or raw rice on top. Bake in the lower third of the oven for 10-15 minutes or until lightly golden. Remove and cool.
  3. Reduce the oven temp to 350 degrees. Mix lemon juice with enough water to cover the pears. In a mixing bowl, combine sugar, eggs, flour, and salt, beating until pale yellow and thick. Beat the melted butter in to the sugar mixture and then the vanilla. Set aside. Drain the pear halves. Score the pears by making thin vertical cuts through only the top third of each half. This ensures even cooking and five the torte a decorative appearance. Arrange the pears in the pastry shell. Pout the egg mixture over the pears. Baker for 50-60 minutes in the lower third of the oven. This torte is best served slightly warm.

 

 

Wow! you made it all the way down here. You are all sorts of awesome! I can sense two things; your a baker and you love sweets.  So this extra tip and recipe is what you have been waiting for!

The Tiramisu recipe from the Modchik can be foundHERE.  Be sure to use Bonomi Lady Fingers. Here in Orange County California, you can find them at Claro’s. (Google it) They are heavier and more dense than the ones you find in your local mega mart. The cookie needs to hold up after being dipped in espresso, the light fluffy Lady Fingers will fall apart on you.

I added some extra chocolate curls that people were asking where to buy. Well I didn’t buy them. Here is the trick, take your chocolate bar, I used a Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar

Goats Pear Tart Tiramisu 3-5 088Goats Pear Tart Tiramisu 3-5 089

and simply shave off pieces with your vegetable peeler. Instant pretty chocolate curls.

Goats Pear Tart Tiramisu 3-5 091Pear Torte-106

Have a second helping of dessert friends. Enjoy your weekend.

kathleensignblack_thumb3

Comments

  1. Your tart looks absolutely amazing. This is one my husband’s favorite desserts – he makes the pies himself! Wiith a name like yours you would have been an obvious “want-to-meet” at BBCSD- it was such a whirlwind and I met so many bloggers!

  2. Fabulous I am craving some torte right now… it photographed BEAUTIFULLY!

  3. The recipe is beautifully photographed side by side, Thanks PDub! I cannot wait to try this one out. Sound delish. I am a new follower too!

  4. Zeke in the House says:

    All of these recipes look amazing. Eespecially this one.

  5. Really Leen, when is your cookbook coming out?????!!!! Amazing.

  6. i have been searching for a pear torte that was like one my grandma made, and finally found one that got it close! the crust was perfect! the pear flavor was great, but i could have used a little more sweetness. i would maybe hike it up to a whole cup of sugar, or replace a quarter cup of the granulated sugar with brown sugar. i also added about a half teaspoon of cinnamon and that was wonderful. overall, really yummy! :) thanks for a little piece of nostalgia!!

  7. 1/2 WHAT of flour?

  8. You might want to start using spell check before you put out any more receipest, there are a lot of typo’s! The receipe was great though.

Trackbacks

  1. [...] Joe’s pie crust and use BOTH sheets to bake a thick hearty crust.  Or two, use this dough recipe HERE in a 9” pic dish and not an 11 inch tart pan.  Either way, just remember to weight your pie [...]

Speak Your Mind

*

Rate this recipe:  

CommentLuv badge