Tart 33 Recipe

Make dough

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.25 cup powdered sugar and 1/8 tsp fine salt. Add 1/2 cup cold unsalted butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Bind and chill

Stir in 1 egg yolk and 2 tablespoons ice water a bit at a time until the dough just comes together when pressed — do not overwork. Form into a flattened disk, wrap in plastic and chill in the refrigerator for 30–45 minutes.

Roll and shape

Preheat the oven to 350°F (175°C). Lightly flour a work surface and roll the chilled dough to about 1/8" (3 mm) thickness. Cut rounds large enough to line six 3.5–4-inch tartlet pans (or 4 larger tart shells). Press dough into the pans, trimming excess and crimping edges. Chill assembled shells in the freezer for 10 minutes to prevent shrinkage.

Blind bake

Line shells with parchment and fill with pie weights or dried beans. Bake at 350°F (175°C) for 12–15 minutes, until edges are set and lightly golden. Remove weights and parchment and bake 3–5 minutes more until the bottoms are dry and lightly golden. Let cool on a wire rack.

Prepare pears

While shells chill/bake, peel, core and dice pears to yield about 3 cups. Toss diced pears with 1 tablespoon fresh lemon juice to keep color and add brightness.

Cook compote

In a medium saucepan melt 1 tablespoon unsalted butter over medium heat. Add the lemon-coated pears and 1/2 cup granulated sugar; sauté for 4–6 minutes until fruit begins to soften and release juices. Stir in 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom and 1/2 tsp vanilla extract. Reduce heat to low and simmer gently, stirring occasionally, for 6–8 minutes until pears are tender but still hold some shape.

Thicken and finish

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir slurry into the hot pear mixture and cook for 1 minute until slightly thickened. Remove from heat and, if using, stir in 1 teaspoon pear or apple brandy. Taste and adjust sugar or spice as needed. Cool compote to room temperature before filling shells.

Make crema

In a small bowl whisk together 1/2 cup heavy cream, 2 tablespoons softened mascarpone (or cream cheese), 1 tablespoon powdered sugar, 1/4 teaspoon vanilla extract and 1/8 teaspoon fine sea salt until smooth and slightly thickened. Alternatively, use a small hand whisk or electric whisk to achieve a light, pourable crema consistency; do not whip to stiff peaks. Chill briefly if needed to thicken slightly.

Fill shells

Spoon about 2–3 tablespoons of the cooled spiced pear compote into each baked tart shell, leaving a small rim around the edge. Smooth the top gently with the back of the spoon.

Top with crema

Drizzle or pipe roughly 1 tablespoon of the sweet cream crema over each filled tart in a decorative pattern. The crema should be enough to provide a creamy contrast without overwhelming the compote.

Garnish and serve

Dust each tart lightly with 1 teaspoon confectioners' sugar and sprinkle 1/2 teaspoon lemon zest across the plate or tart surface as preferred. Garnish each tart with a small mint leaf or micro mint sprig. Serve immediately, or chill for up to 2 hours; bring to room temperature for 15 minutes before serving if chilled.