Shortcrust Pears Tarts

When asked from Hop’La cooperative to imagine a recipebased on a syrup pears, I immediately thought about the Nathalie’s recipe, seen on Instagram! I found her little pears so cute that I immediately wanted to make those little pear-shaped tarts!

The recipe is very simple: a crumbly shortbread crust, pears in syrup, all slightly caramelized brown sugar … a delight for tea or dessert!

Tartelette sablée poire ©Sandra Pascual-5250


Shortcrust Pears Tarts

Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Author: Sandra Pascual


For the crust

  • 2 1/2 g cups flour 250
  • 1/2 g cup unsalted butter 125
  • 1/4 g sugar 50
  • 1 egg yolk
  • 2 g Tbsp. cold water 30
  • 1 pinch of salt

For the filling

  • 6 in pear halves syrup
  • 1 in egg yolk diluted a little milk
  • brown sugar


  1. First prepare the pastry: put the cold butter and flour in a bowl, and sand between your fingers until the butter is absorbed.
  2. Add the sugar, water and salt, and mix without too much stress. Put the dough into a ball and place in the fridge for 1 hour wrapped in cling film.
  3. Preheat oven to 350°F. Drain the pears and dry them with a paper towel.
  4. Roll out the dough to a thickness of 4 mm, cut to pear shapes and place them on a baking sheet lined with parchment paper. Also cut 12 small leaves to decorate the biscuits.
  5. Glaze with egg yolk diluted in a little water and then place the halves sliced pears on the dough and sprinkle with brown sugar.
  6. Bake for 15 minutes, then let cool before serving.
Tartelette sablée poire ©Sandra Pascual-5275

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