Roasted Pear Brown Butter Tart Recipe

Name: Roasted Pear Brown Butter Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Pears; 1/4 cup sugar; 1/2 vanilla bean; 1 1/2 pounds slightly under-ripe Bosc pears (or pear of your choosing); 2 tablespoons lemon juice; 2 tablespoons water; 2 tablespoons unsalted butter, cut into small pieces; Crust & Brown Butter Filling; Crust; 1 1/2 cups all-purpose flour; 9 tablespoons unsalted butter, cubed; 1/4 cup water; 1 1/2 tablespoons oil; 1 1/2 tablespoons sugar; 1/4 teaspoon salt; Brown Butter Filling; 1/2 cup unsalted butter, cubed; 1/2 cup sugar; 2 eggs; 1/4 teaspoon salt; 1/4 cup all-purpose flour; 1/2 vanilla bean

Servings: persons

Roasted Pears
1/4 cup sugar
1/2 vanilla bean
1 1/2 pounds slightly under-ripe Bosc pears (or pear of your choosing)
2 tablespoons lemon juice
2 tablespoons water
2 tablespoons unsalted butter, cut into small pieces
Crust & Brown Butter Filling
Crust
1 1/2 cups all-purpose flour
9 tablespoons unsalted butter, cubed
1/4 cup water
1 1/2 tablespoons oil
1 1/2 tablespoons sugar
1/4 teaspoon salt
Brown Butter Filling
1/2 cup unsalted butter, cubed
1/2 cup sugar
2 eggs
1/4 teaspoon salt
1/4 cup all-purpose flour
1/2 vanilla bean

1
Preheat oven to 375u00b0F. Place the sugar in a small bowl. With a paring knife, split the vanilla bean lengthwise in half and scrape out the seeds. Stir the seeds into the sugar.
2
Peel, half, and core pears. Place cut side up in a baking dish. Drizzle fruit with lemon juice, then sprinkle your vanilla-sugar mixture evenly over the fruit. Dot each fruit with pieces of butter. Pour water into pan (not over fruit).
3
Roast pears for 30 minutes, basting with pan juices every 5 - 10 minutes. Flip pears, continue to roast and baste another 20 - 30 minutes, or until tender when pierced with paring knife.
4
Once pears are cool enough to handle, lay cut side down, and slice lengthwise, thinly. Place pears back in baking dish to absorb any juices left behind.
5
Heat oven to 375u00b0F. Place 1 1/2 cups flour in large bowl. Heat all remaining crust ingredients in large skillet over medium heat 5 minutes or until mixture begins to brown and give off nutty aroma, stirring occasionally. Pour over flour; stir until dough forms. Let stand until cool enough to handle. Press into bottom and up sides of 10-inch tart pan with removable bottom (hint: sometimes its best to pierce the bottom of the tart with a fork to prevent too large of puffing during baking). Bake 15 minutes, or until light brown and slightly puffed. Cool on wire rack.
6
Meanwhile, heat 1/2 cup butter in medium skillet over medium heat 7 minutes or until milk solids on bottom are chocolate brown. Pour into glass measuring cup. Cool 15 minutes or until warm but not hot.
7
Whisk 1/2 cup sugar, eggs and 1/4 teaspoon salt in medium bowl until combined. Whisk in 1/4 cup flour and seeds scraped from the vanilla bean. Gradually whisk in warmed brown butter until smooth.
8
Place tart pan on rimmed baking sheet. Arrange pears over crust; pour filling over fruit (filling will reach top of crust).
9
Bake 30 minutes, or until golden brown and set in the middle. Cool on wire rack.

1033

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Roasted Pears, 1/4 cup sugar, 1/2 vanilla bean, 1 1/2 pounds slightly under-ripe Bosc pears (or pear of your choosing), and more.

Yes, Roasted Pear Brown Butter Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Pear Brown Butter Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions