Pear Tart with Maple Mascarpone

Discover the magic of baking with a Luscious Pear Tart topped with Maple Mascarpone, an exquisite dessert that beautifully combines the sweetness of ripe pears with a creamy mascarpone finish. This stunning tart features a flaky crust and tender, caramelized pears, making it perfect for any occasion, from dinner parties to cozy nights in. Follow our step-by-step guide to create this elegant treat that will impress your guests and delight your taste buds. Enjoy the balance of flavors and textures in each bite!

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Ingredients

For the Tart Shell:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ teaspoon salt

½ cup unsalted butter, chilled and cubed

1 large egg yolk

2-3 tablespoons ice water

For the Pear Filling:

4 ripe pears, peeled, cored, and thinly sliced

⅓ cup granulated sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

1 tablespoon lemon juice

2 tablespoons unsalted 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

Fresh mint leaves

Instructions

Prepare the Tart Shell:

- In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt; whisk until well blended.

- Add the chilled, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, mix until the mixture resembles coarse breadcrumbs with small lumps of butter.

- Stir in the egg yolk and 2 tablespoons of ice water. Mix until the dough starts to come together. If the dough appears too crumbly, gradually add the remaining tablespoon of ice water, one teaspoon at a time, until it reaches a workable consistency.

- Shape the resulting dough into a disc, wrap it tightly in plastic wrap, and refrigerate for a minimum of 30 minutes to firm up.

Preheat and Roll Out:

- Preheat your oven to 375°F (190°C).

- On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan with a removable base. Carefully press the rolled-out dough into the pan, trimming any excess along the edges. Use a fork to prick the bottom of the pastry to prevent it from puffing up during baking.

Blind Bake the Shell:

- Line the tart shell with parchment paper and fill it with pie weights or dried beans to keep the dough from rising.

- Bake in the preheated oven for 15 minutes. Carefully remove the weights and parchment, then continue to bake for an additional 10 minutes or until the crust is a golden brown. Once baked, allow the tart shell to cool completely on a wire rack.

Prepare the Pear Filling:

- In a large mixing bowl, combine the sliced pears, granulated sugar, vanilla extract, ground cinnamon, lemon juice, and melted butter. Gently toss the mixture to ensure the pears are evenly coated with the sweet mixture.

Assemble the Tart:

- Evenly distribute the pear filling into the cooled tart shell, arranging the pear slices in an attractive pattern to enhance the tart's presentation.

Bake the Tart:

- Place the assembled tart back in the oven and bake for 25-30 minutes, or until the pears are tender and beautifully caramelized. Once it’s done baking, allow the tart to cool slightly on a wire rack before serving.

Make the Maple Mascarpone:

- In a medium bowl, whisk together the mascarpone cheese, pure maple syrup, vanilla extract, and a pinch of salt until the mixture is smooth and velvety.

Serve:

- The pear tart can be enjoyed warm or at room temperature. To serve, dollop or spread a generous amount of maple mascarpone over each slice. Optionally, garnish with chopped pecans and fresh mint leaves for added flavor and visual appeal.

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 8 slices

Presentation Tips: For an elegant touch, serve the tart on a decorative cake stand, and drizzle extra maple syrup around the plate before placing each slice. Enjoy the harmonious blend of sweet, creamy, and pear flavors!