Pear Tart with Maple Mascarpone

As the leaves begin to turn and the air fills with the crisp scent of autumn, kitchens across the world come alive with the warmth of freshly baked goods. One standout recipe that embodies the essence of the season is the Sweet Autumn Pear Tart with Maple Mascarpone. This delightful dessert not only showcases the beautiful, sweet pears that are in season but also combines them with the creamy richness of mascarpone, making it a comforting treat that captures the heart of autumn cuisine.

Pear Tart with Maple Mascarpone

Embrace the flavors of autumn with a Sweet Autumn Pear Tart topped with Maple Mascarpone. This irresistible dessert features a buttery, flaky crust filled with tender, spiced pears that bring warmth to every bite. Learn to create this delightful tart with simple ingredients, perfect for gatherings or cozy evenings. With its sweet and creamy mascarpone topping, this tart captures the essence of fall and is sure to impress guests. Enjoy the process of baking and savor the comforting aromas that fill your kitchen!

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Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and cut into small cubes

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 fresh lemon juice

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ cup packed brown sugar

1 tablespoon melted butter

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 mixing bowl, whisk together the all-purpose flour, powdered sugar, and a pinch of salt until combined. Add the chilled, cubed butter and use a pastry cutter or your fingertips to blend the mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

- Stir in the egg yolk, and then add ice water, one tablespoon at a time, mixing until the dough holds together without being sticky. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.

Preheat the Oven:

- Preheat your oven to 375°F (190°C) so it’s ready for baking.

Roll and Fit the Tart:

- On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter, ensuring it’s large enough to fit into a 9-inch tart pan. Transfer the dough to the tart pan and gently press it into the bottom and up the sides. Trim any excess dough hanging over the edges and use a fork to prick the bottom of the crust to prevent bubbling.

Blind Bake the Crust:

- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Return to the oven and bake for an additional 5-7 minutes until the crust is lightly golden. Remove from the oven and allow it to cool.

Prepare the Pear Filling:

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

Assemble the Tart:

- Evenly distribute the pear mixture over the tart crust, starting from the outer edge and working inward for an attractive presentation. Bake the tart for 30-35 minutes, or until the pears are tender and have caramelized slightly.

Make the Maple Mascarpone:

- In a medium mixing bowl, combine the mascarpone cheese, pure maple syrup, vanilla extract, and a pinch of salt. Whisk together until the mixture is smooth and creamy, ensuring it’s well blended.

Serve:

- Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature with a generous dollop of maple mascarpone on each slice. For added flair, garnish with chopped pecans or walnuts and fresh mint leaves.

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