Pear Tart with Maple Mascarpone

Before diving into the recipe, it’s essential to understand the key components that contribute to the Sweet Autumn Pear Tart's delightful flavors and textures. Each ingredient plays a crucial role in creating a harmonious balance that defines this dessert.

Pear Tart with Maple Mascarpone

Embrace the flavors of autumn with this delightful Sweet Pear Tart topped with creamy maple mascarpone. This recipe highlights the natural sweetness of ripe pears, perfectly balanced with warm spices and a touch of lemon. The flaky tart crust adds the ideal texture, while the rich mascarpone topping elevates the dish to new heights. Perfect for cozy gatherings or a special treat, this tart captures the essence of fall and is sure to impress everyone at your table.

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Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and cubed

¼ cup powdered sugar

1 large egg yolk

2-4 tablespoons ice water

Pinch of salt

For the Pear Filling:

3 large ripe pears, peeled, cored, and thinly sliced

1 tablespoon lemon juice

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ cup brown sugar

1 tablespoon butter, melted

For the Maple Mascarpone:

1 cup mascarpone cheese

¼ cup pure maple syrup

½ teaspoon vanilla extract

Pinch of salt

Optional Garnish:

Chopped pecans or walnuts

Fresh mint leaves

Instructions

Prepare the Tart Crust:

- In a large bowl, combine the flour, powdered sugar, and a pinch of salt. Add the chilled, cubed butter and, using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

- Add the egg yolk and ice water (1 tablespoon at a time) until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven:

- Preheat your oven to 375°F (190°C).

Roll and Fit the Tart:

- On a lightly floured surface, roll the chilled dough into a circle large enough to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess around the edges. Prick the bottom with a fork to prevent bubbling.

Blind Bake the Crust:

- Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until lightly golden. Let cool.

Prepare the Pear Filling:

- In a large bowl, toss the sliced pears with lemon juice, cinnamon, nutmeg, brown sugar, and melted butter until evenly coated.

Assemble the Tart:

- Arrange the pear mixture artfully over the crust, starting from the outside and working your way in. Bake for 30-35 minutes, or until the pears are tender and slightly caramelized.

Make the Maple Mascarpone:

- In a medium bowl, combine the mascarpone cheese, maple syrup, vanilla extract, and a pinch of salt. Whisk until smooth and creamy.

Serve:

- Allow the tart to cool slightly before slicing. Serve warm or at room temperature, topped with a generous dollop of maple mascarpone. Garnish with chopped nuts and fresh mint if desired.

Prep Time, Total Time, Servings: 30 min | 1 hr | 8 servings