Sharing tarts are delicious, whether sweet or savory, and they are a true staple in baking and cooking in general because they offer endless variations, both in their base dough and in the fillings that can be prepared. Today’s recipe is for a delicious pear and lemon cream tart, a magnificent combination thanks to the sweetness of the pears and the tangy touch provided by the lemon in an ultra-smooth and delicious cream. The contrast...
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Place all the ingredients in a saucepan and mix well.
Cook the lemon cream in a double boiler until it thickens and reaches the consistency of a light pastry cream.
Remove from heat, and once it has cooled, add the vanilla extract and lemon zest. Set aside.
In a bowl, cream the butter and sugar together until smooth and homogeneous.
Add the egg yolk and mix well. Add the lemon zest and vanilla extract for flavor.
Sift the flour with the salt and add it to the mixture. Combine to form a dough ball without kneading.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll out the dough and use it to line the tart pan. Prick the base with a fork, cover with aluminum foil, and bake in a preheated oven at 180°C (350°F) for 10 minutes.
Remove the aluminum foil and bake for another 5 minutes.
Take it out of the oven and let it cool before removing it from the pan.
If desired, spread a thin layer of peach jam on the base of the tart.
Pour the lemon cream over the jam and spread it evenly.
Arrange the sliced pears on top of the lemon cream.
Place the tart in a preheated oven at 200°C (400°F) for 5 minutes to lightly gratinate.
Remove from the oven and let it cool.
To give the tart a glossy finish, brush it with peach jam diluted with a tablespoon of hot water.
Ensure the lemon cream is cooked slowly in a double boiler to prevent curdling.
Refrigerating the brisée dough helps it firm up and makes it easier to roll out.
Use ripe but firm pears for the best texture and flavor in the tart.
For added flavor, you can use orange zest instead of lemon zest in the dough.
Brush the tart with diluted peach jam for a professional glossy finish.
Can I use a different fruit instead of pears?
Yes, you can substitute pears with apples, peaches, or plums for a similar texture and flavor.
What is brisée dough?
Brisée dough is a classic French pastry dough known for its soft and refined texture, ideal for tarts and tartlets.
Can I make the lemon cream ahead of time?
Yes, the lemon cream can be prepared a day in advance and stored in the refrigerator until ready to use.
How do I prevent the tart base from becoming soggy?
Pre-baking the tart base and optionally spreading a thin layer of jam helps prevent sogginess.
What size tart pan should I use?
This recipe is designed for a 22-centimeter (9-inch) diameter tart pan.
