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Apple and Pear Tart

Author: Gaby


  • Pate Sucree
  • 9 oz Flour
  • 5 oz unsalted butter
  • 2 oz sugar
  • zest of 1/2 lemon
  • 2 egg yolks
  • 2 tsp lemon juice
  • Creme au Beurre Noisette aka Burnt Butter
  • 6 oz unsalted butter
  • 3 eggs
  • 7 oz sugar
  • 2 oz flour
  • 2 pears
  • 2 apples


  • To prepare the pate sucree combine flour, butter sugar and lemon zest in a food processor. Mix for 30 seconds and add the yolks one at a time and then the lemon juice so the dough forms into a ball. Remove the dough and press it into your tart pan and the refrigerate for 2 hours.
  • To prepare the burnt butter cook the butter in a small saucepan until golden brown. In another bowl combine the eggs, sugar and flour. Whisk the butter into the sugar mixture until well combined.
  • Remove your tart crust from the fridge and arranged the peeled apples and pears in circle. Pour the filling over the fruit and bake in a 375 degree oven for 40 -50 minutes or until golden brown. Once done, remove and let cool on a cooling rack. Optional - top with powdered sugar!