Norbert Tarayre shares irresistible pear tart recipe

The smell of warm pastry and soft, caramelized fruit can turn any afternoon into a little celebration. Norbert Tarayre recently shared his take on a classic pear tart on YouTube, a recipe that balances delicate sweetness and a tender crumb. Follow this clear, chef-tested method to recreate a pear tart with a light almond filling and a crisp sweet pastry.

Ingredients for Norbert Tarayre’s pear tart — what you’ll need

• 4 ripe but firm pears.
• For the sweet pastry (pâte sucrée): 100 g butter, 80 g icing sugar, 250 g all-purpose flour, 1 egg yolk.
• For the almond cream (frangipane): 60 g butter, 60 g granulated sugar, 60 g almond meal, 1 whole egg.

How to make the sweet pastry — step-by-step

1. Soften the butter until pliable. In a mixing bowl, rub it together with the icing sugar.
2. Add the flour and work the mixture with your fingertips until it resembles coarse crumbs.
3. Pour in the egg yolk and bring the dough together quickly.
4. Shape the dough into a log, lightly flour the counter and roll it out with a pin.
5. Line your tart pan with the dough and press gently to fit the sides.
6. Chill the lined tart shell for 20 minutes before baking.

Making the almond cream — quick and forgiving

1. In a bowl, combine the butter, sugar and almond meal.
2. Mix in the whole egg until smooth and even in texture.
3. Leave the cream at room temperature while you prepare the pears.

Assembling and baking the pear tart — timings and tips

1. Preheat the oven to 170°C (338°F). Blind-bake the tart shell for about 12 minutes.
2. Remove the shell from the oven and reduce the heat to 160°C (320°F).
3. Pipe or spread the almond cream into the pre-baked shell.
4. Arrange pear slices or wedges over the cream in a neat pattern.
5. Bake for about 10 minutes at 160°C, until the cream is set and the pears are tender.
6. Let the tart cool slightly before serving so the filling firms up.

Practical tips and tasty variations to boost your pear tart

• Fruit choice: Bosc or Comice pears work well. They hold shape and become tender without melting.
• Finish: Warm a little apricot jam and brush it over the pears for a glossy glaze.
• For added aroma, fold a teaspoon of vanilla extract into the almond cream.
• If you prefer a richer frangipane, replace 10–15 g of almond meal with ground hazelnuts.
• Serve slightly warm with crème fraîche or a scoop of vanilla ice cream.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.