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Geneva-Style Pear Tart
Tarte aux Poires à la Genevoise
A classic Swiss tart from Geneva, traditionally enjoyed during the Escalade celebrations. This tart features a buttery crust filled with tender pears, raisins, and a hint of spice, all baked to golden perfection.
ð§ ææ
- 300 g Pie pastry or puff pastry
- 8 large Ripe pears(peeled and thinly sliced)
- 100 g Orangeat and citronnat(finely diced (candied orange and lemon peel))
- 100 g Raisins
- 40 g Raw brown sugar
- 30 g White sugar
- 20 g All-purpose flour
- 1 tsp Ground cinnamon
- 100 ml White wine(optional, depending on pear juiciness)
- 100 ml Heavy cream
- 25 ml Walnut oil(or other neutral oil)
ðšâð³ äœãæ¹
- 1
Preheat oven to 220°C (450°F).
- 2
Line a 24 cm (10-inch) pie plate with pastry. Prick the base all over with a fork.
- 3
In a small bowl, combine white sugar, cinnamon, and flour. Sprinkle this mixture evenly over the pastry base.
- 4
In another bowl, combine the sliced pears with orangeat, citronnat, raisins, and walnut oil. Spread this mixture evenly over the sugar and flour mixture in the pastry case.
- 5
Sprinkle with white wine (if using), then sprinkle with brown sugar. Pour the cream evenly over the pears.
- 6
Bake in the preheated oven for 30-35 minutes, or until the filling is golden brown and bubbling.
- 7
Remove from the oven and let cool on a wire rack before unmolding.
ð¡ ããã®ã³ã
- âIf you cannot find orangeat and citronnat, you can substitute with candied orange or lemon peel along with a little almond paste.
- âThe juicier your pears, the more liquid will be released during baking. Adjust the amount of white wine accordingly.
- âWalnut oil can be substituted with other nut oils or a neutral oil like canola or sunflower oil.
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- Use apples instead of pears.
- Add a sprinkle of ground almonds on top of the pears before adding the cream.