Brown Butter Pear Tart

Name: Brown Butter Pear Tart
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: French
Ingredients: 6 oz (170 g) unsalted butter, cold, cut into ½-inch cubes; 1½ cups (190 g) all-purpose flour; ¼ cup (30 g) powdered sugar; ¼ tsp (1½ g) salt; 1 (20 g) large egg yolk; ½ tsp (2½ ml) vanilla extract; 4 oz (115 g) unsalted butter, softened, at room temperature; ⅓ cup (65 g) granulated sugar; 2 (100 g) large eggs; ¾ cup (75 g) almond flour; ½ tsp (2½ ml) vanilla extract; ½ g salt, pinch; 3½ medium (680 g) firm pears, such as Bosc or Bartlett; 1 tbsp (15 ml) fresh lemon juice; ⅓ cup (40 g) sliced almonds, toasted, toasted until fragrant and light golden; 2 oz (55 g) unsalted butter; ⅓ cup (100 g) apricot jam or apricot preserves

From the MyKitchenBank Kitchen

A classic French tart featuring a tender shortbread crust topped with silky almond cream, fanned slices of poached pears, and toasted sliced almonds, finished with a nutty brown butter and apricot glaze that adds shine and subtle complexity.

Prep: 50 min
Cook: 50 min
Wait: 1 hr 20 min
Total: 3 hr
Makes: 1 tart (8 slices)

Save to My Kitchen Jump to recipe

Ingredients

8 servings

For the Shortbread Crust
6 oz (170 g) unsalted butter, cold, cut into ½-inch cubes
1½ cups (190 g) all-purpose flour
¼ cup (30 g) powdered sugar
¼ tsp (1.5 g) salt
1 (20 g) large egg yolk
½ tsp (2.5 ml) vanilla extract
For the Almond Filling
4 oz (115 g) unsalted butter, softened, at room temperature
⅓ cup (65 g) granulated sugar
2 (100 g) large eggs
¾ cup (75 g) almond flour
½ tsp (2.5 ml) vanilla extract
0.5 g salt, pinch
For the Pears and Assembly
3½ medium (680 g) firm pears, such as Bosc or Bartlett
1 tbsp (15 ml) fresh lemon juice
⅓ cup (40 g) sliced almonds, toasted, toasted until fragrant and light golden
For the Brown Butter Glaze
2 oz (55 g) unsalted butter
⅓ cup (100 g) apricot jam or apricot preserves

Equipment (13)

9-inch (23 cm) tart pan with removable bottom
Baking sheet
Parchment paper
Pie weights or dried beans
Food processor (optional)
Mixing bowls (2–3)
Whisk
Rubber spatula
Rolling pin
Paring knife
Small saucepan
Wire cooling rack
Mandoline or sharp knife for slicing pears

Steps

Before you start

Soften the unsalted butter for the filling 30 minutes ahead—it should be very soft but not melted.
Chill your mixing bowl and utensils before making the crust—this ensures a tender, flaky result.
Gather a 9-inch (23 cm) tart pan with removable bottom, pie weights (or dried beans), and parchment paper.
Read through all the steps before beginning, as the filling and pear prep can overlap with the blind bake time.

1
Make the Shortbread Crust
- In a food processor or a chilled mixing bowl, combine the flour, powdered sugar, and salt.
- Add the cold butter cubes and pulse (or use your fingertips) until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible throughout.
- In a small bowl, whisk together the egg yolk and vanilla extract, then add to the flour mixture.
- Pulse or fold gently just until the dough barely comes together—it should be shaggy but hold together when pressed.
- Form the dough into a flat disk, wrap in plastic wrap, and refrigerate.
+ Show details− Hide details
Ready when: Dough comes together and forms a cohesive disk
Tip: Keep all crust ingredients as cold as possible—chill your bowl and utensils beforehand if your kitchen is warm. Cold butter creates a tender, flaky crust.
2
Chill the Dough Disk
- Refrigerate the dough for 30 minutes.
- This resting time allows the gluten to relax and prevents the crust from shrinking during baking.
- You can prepare other ingredients while waiting.
3
Roll Out and Line the Tart Pan
- Remove the dough from the refrigerator and let it soften at room temperature for 2–3 minutes until pliable but still cold.
- On a lightly floured surface or between two sheets of parchment paper, roll the dough into a 12-inch (30 cm) round, about ⅛ inch (3 mm) thick.
- Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom, gently pressing it into the bottom and up the sides without stretching it.
- Trim excess dough with a sharp knife, then prick the bottom all over with a fork.
- Refrigerate for 15 minutes.
+ Show details− Hide details
Ready when: Dough is rolled evenly to ⅛-inch thickness and fits snugly in the pan
Tip: If the dough cracks or tears, patch it with small scraps—it will seal during baking.
4
Blind Bake the CrustOven 375°F / 190°C
- Position an oven rack in the lower third and preheat to 375°F (190°C).
- Line the chilled crust with a square of parchment paper and fill with pie weights or dried beans, covering the bottom and pushing up the sides slightly to support the crust.
- Bake for 20 minutes until the edges are light golden and the sides feel set but the bottom is still pale.
- Carefully remove the parchment and weights (watch for steam).
+ Show details− Hide details
Ready when: Edges are light golden and sides are firm
Tip: Blind baking with weights prevents the bottom from puffing up and becoming soggy—don't skip this step for a crispy, tender crust.
5
Toast the Sliced AlmondsOven 375°F / 190°C
- While the crust blind bakes, spread the sliced almonds in an even layer on a small baking sheet.
- When the crust has about 5 minutes remaining, place the almond sheet on the middle or upper oven rack at 375°F (190°C) and toast for 5–7 minutes, stirring halfway through, until fragrant and light golden brown.
- Remove from the oven and set aside to cool.
+ Show details− Hide details
Ready when: Almonds are fragrant and light golden brown
Tip: Toast the almonds on a higher rack than the crust so they brown properly; check at 5 minutes and stir to ensure even toasting.
6
Make the Almond Cream Filling
- In a medium bowl, cream together the softened butter and granulated sugar, beating with an electric mixer or whisk until light, fluffy, and pale, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated and the mixture looks smooth.
- Gently fold in the almond flour, vanilla extract, and salt using a rubber spatula until just combined—don't overmix, or the filling will lose its lightness.
- Set aside.
+ Show details− Hide details
Ready when: Mixture is light, fluffy, and pale in color with no visible streaks of almond flour
Tip: Folding gently after adding the almond flour keeps the filling airy and tender—vigorous mixing incorporates too much air and can cause the top to crack.
7
Prepare the Pears
- Peel the pears with a vegetable peeler or paring knife.
- Cut each pear in half lengthwise and use a small spoon or melon baller to scoop out the core and seeds.
- Slice each pear half lengthwise into ⅜-inch-thick slices, keeping the slices from each half grouped together.
- Place all slices in a bowl and gently toss with lemon juice to prevent browning.
+ Show details− Hide details
Ready when: Pears are peeled, cored, and evenly sliced lengthwise
Tip: Choose firm pears like Bosc or Bartlett that yield slightly to gentle pressure; overripe pears will fall apart during baking and lose their shape.
8
Cool and Dry the Crust BrieflyOven 375°F / 190°C
- Once the blind-baked crust comes out of the oven, return it to the oven (still at 375°F / 190°C) for 3–5 more minutes without weights to lightly dry the bottom.
- This prevents sogginess when the filling is added.
- Remove and let cool on a wire rack for about 5 minutes while you finalize assembly.
+ Show details− Hide details
Ready when: Crust feels dry to the touch and is light golden
Tip: Don't skip the drying step—even a slightly damp crust will become soggy once the filling goes in.
9
Assemble the Tart
- Spread the almond cream filling evenly into the warm blind-baked crust, smoothing the top with a spatula and making sure it fills all corners.
- Beginning at the center, arrange the pear slices in concentric circles, overlapping them slightly and fanning them outward toward the edge of the tart.
- Once the pears are arranged, sprinkle the toasted sliced almonds evenly over the top.
+ Show details− Hide details
Ready when: Pears are arranged in an attractive pattern and almonds are scattered evenly on top
Tip: Arrange the pears while the filling is still warm—they'll settle into the cream slightly, creating a more cohesive, elegant tart.
10
Bake the Assembled TartOven 375°F / 190°C
- Return the tart to the 375°F (190°C) oven and bake for 25–30 minutes until the filling is set and golden at the edges and the center has only a slight jiggle when gently shaken.
- The pears should be tender when pierced with the tip of a knife, and the top should be golden brown.
- Remove from the oven and place on a wire rack to cool.
+ Show details− Hide details
Ready when: Filling is set and golden at the edges, pears are tender, slight jiggle remains in the center
Tip: Overbaking will cause the filling to crack across the top—a slight jiggle in the center indicates perfect doneness, as the filling continues to set as the tart cools.
11
Make the Brown Butter Glaze and Finish
- While the tart cools (after 10–15 minutes), melt the butter in a small saucepan over medium heat, swirling the pan occasionally.
- Watch carefully as the milk solids sink to the bottom and turn from white to golden brown, about 3–4 minutes total.
- The butter should smell nutty and fragrant.
- Immediately remove from heat and stir in the apricot jam until smooth.
- Brush or drizzle the glaze evenly over the warm (but not hot) tart.
- Let the tart cool completely on the rack for at least 30 minutes before carefully removing the tart ring and slicing.
+ Show details− Hide details
Ready when: Brown butter is light golden with flecks of brown solids, glaze is smooth and glossy
Tip: Brown butter can go from golden to burnt in seconds—stay at the stove and remove from heat as soon as it reaches light brown. The color will deepen slightly from residual heat.

Good to know

Tips

Keep all crust ingredients as cold as possible—chill your bowl, mixing tools, and even your hands if the kitchen is warm. Cold ingredients create a tender, flaky crust with a better texture.
Choose firm, ripe pears like Bosc or Bartlett that yield slightly to gentle pressure. Overripe or mushy pears will collapse and lose their shape during baking.
Brown butter requires constant attention—it goes from light golden to burnt very quickly. Stand by the stove, swirl frequently, and remove from heat the moment it smells nutty and looks light brown.
Don't worry if the center of the filling looks slightly underbaked and jiggles when you shake the pan—it will continue to set as the tart cools, staying tender and creamy rather than becoming dry and cracked.

Make ahead

The crust dough can be made 1 day ahead, wrapped, and refrigerated. The blind-baked crust can be cooled, wrapped, and kept at room temperature for up to 4 hours before filling and baking. The assembled tart (before final baking) can be refrigerated for up to 2 hours, then baked just before serving.

Storage & reheating

Room temperature: up to 2 days, loosely covered with plastic wrap or under a cake dome. Refrigerator: up to 4 days, covered, and served chilled or at room temperature. Freezer: up to 1 month, wrapped tightly in plastic wrap and foil; thaw at room temperature for 1–2 hours before serving. Reheat gently in a 300°F (150°C) oven for 10 minutes if you prefer it warm.

Substitutions

firm pears → Ripe peaches or apricots. Peaches work beautifully and arrange the same way. Apricots are smaller and more delicate—use 5–6 halves and reduce final baking time by 5 minutes as they soften faster.
almond flour → Ground hazelnuts or finely ground pistachios. Hazelnut flour adds an earthier, deeper flavor; pistachio adds a subtle green color and distinctive taste. Use the same amount as almond flour.
apricot jam or apricot preserves → Apple jelly, honey, or fig jam. Apple jelly creates a lighter, more delicate glaze; honey adds subtle sweetness but is thinner (use 2–3 tablespoons instead of ⅓ cup); fig jam provides earthy, complex notes.
sliced almonds, toasted → Sliced hazelnuts or slivered pistachios. Either works beautifully; toast the same way for 5–7 minutes until fragrant. Both add complementary flavors that pair wonderfully with the brown butter glaze.