Pear Torte Recipe
  • 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
  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.
Recipe by Sugar and Spice and Everything Nice at