Fancy Desserts, Tarts

Pear Tart With a Lemon/Marzipan Filling

I love love looove making tarts. It’s the most satisfying thing ever because they always end up looking so pretty and round and Mother Goosey. This one is a hybrid of two recipes with a twist of Heidi on top.

Pear Tart With a Lemon/Marzipan Filling
The tart shell is exactly the same as I used in the French Lemon Tart. Prepare the shell following that recipe, including pre-baking it. Then make the filling below, which is a recipe from a random marzipan manufacturer with an added twist inspired by Smitten Kitchen: A whole half lemon blended into the mixture to add a bit of tang to the rich flavour.

Lemon/Marzipan Filling

  • 1/2 organic lemon with everything (apart from the seeds)
  • 150 grams of marzipan, grated
  • 100 grams of icing sugar
  • 75 grams of butter, in small cubes
  • 1 egg, beaten together
  • 1/2 decilitre of cream
  • 2 pears, sliced lengthwise
Set the oven to 200 degrees Celcius. Blend the lemon with its peel still on, add the sugar and mix well. Throw in the remaining ingredients (except for the pears) and remember to grate the marzipan and beat the egg in advance. Then pour the mixture into the partially pre-baked tart shell (see link to recipe above) and arrange the pear slices in the filling as you like. I am ashamed to admit that I used tinned pears for the picture above. It was purely bad habit and it wasn’t quite as lovely as it would have been with a pear that had more texture and charater left in it. Anyway, put the tart just below the middle of the oven and let it bake for about 40 mins. Check it with a pin. The texture should be firm, but slightly sticky. Make sure you also check its colour towards the end as it can turn dark pretty quickly. If it turns brown early, you can always place at large piece of tin foil on top of it (don’t tuck in the sides, just leave it loose) or try with another baking tray above the tart. Leave to cool for 20 mins and serve. Perfect for those long November afternoons.