Thanksgiving Count Down, Caramelized Pear Tart


Sydney’s favorite Thanksgiving dessert is a Caramelized Pear Tart, an old family recipe that we have tweaked to our liking. I was blessed to inherit a plethora of DF’s Italian family recipes when we became engaged. I can remember spending countless hours trying to decipher a pinch of this, some butter and flour; there were days I thought I might end up bald from pulling out my hair in frustration. I admit it was a grand moment each time I recreated a delicious traditional family treat. I actually do not know if they taste like the pastries DF’s great grandmother baked, but Sydney and I have never had any complaints; to the contrary they rave about them. This tart was one of those recipes, and all DF could convey to me is the tart had the most flaky crust. (Yes, I think I changed the weight/ measurements, the recipe cards only listed the ingredients) Sydney refuses to use shortening; therefore the crust only has cold butter.

This tart is not only delectable, but the crust is extremely flaky

Flaky Pastry Crust:

180 grams/ 1-½ cups flour, sifted

50 grams/ ¼ cup sugar

113 grams/ 8 Tablespoons butter, very cold and cubed

59 to 74 grams/ 4-5 Tablespoons ice water

¼ teaspoon salt

Prepare your mise en place.

Mise en place

Sift the flour into the food processor.

Keep the stainless steel blade in place

 Add the salt.

A good kosher salt

 Add the sugar.

This is the perfect amount for a sweet tart

Pulse the dry ingredients about 6 pulses/times.

Keep the insert in the feeding tube, if wearing flour is not part of your plan

Add the cold cubed butter.

Pulse about 7 times, until the butter is the size of half a hazelnut

Pulse in the water, one tablespoon at a time.

Pulse until the water is fully incorporated, but has yet to form a ball

Dump out all the dough, including the little crumbs, pat into a disk, and wrap in plastic film. Refrigerate for 1 hour or up to two days.

Pat the disk about 3/4 of an inch

Once the dough has chilled remove from the refrigerator and roll out to about 12-inch in diameter for a 10- inch tart pan.

Sydney teases me that the rolling pin is bigger than me, but I love that pin

 When the dough is rolled out 1/8-inch thick and about 12-inch in diameter wrap the dough around the pin and place into the tart pan.

Using a fork dot holes in the dough and place in the freezer till the oven has preheated to 205ºC/ 400ºF.

You can also use a pie docker, but I can not find mine

Line with foil, and fill with pie weights or beans. Bake for about 15- 20 minutes, then remove foil and weights. Return the tart to the hot oven for about 7 minutes or until golden brown. Remove the tart and set aside to cool.

We prefer to allow the dough to rest 24 hours, I will share the custard recipe and caramelized pears tomorrow!



  1. It looks like the perfect crust. How awesome that you have.a cache of family recipes. My mom, aunts, and inlaws never had theirs in writing.that would’ve been great to have.

  2. Great? awesome issues here. I?m very glad to see your article. Thank you a lot and i’m taking a look ahead to contact you. Will you kindly drop me a e-mail?


  1. Top 10 Perfect Thanksgiving Tarts - Top Inspired - [...] Recipe and Photo credit to [...]

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