Pear and walnut tart

Ingredients

• 4 (about 800 g total)ripe Williams or Abate pears
• Juice of 1lemon
• 250 gplain flour
• 100 gicing sugar
• 150 g (or 120 ml sunflower oil)butter, at room temperature (or sunflower oil)
• 2egg yolks
• 1 sachetvanillin
• Zest of 1/2unwaxed lemon
• A pinchsalt
• 25 gcornflour
• 2egg yolks
• 500 mlwhole milk
• 100 gsugar
• 1 sachetvanillin
• 100 gfresh cream, well chilled
• 120 gwalnut halves
• To tasteground cinnamon

Instructions

1. 1

   Combine dry ingredients

   Sift the flour and vanillin together onto a work surface and make a well in the centre. Add the butter, cut into pieces, and a pinch of salt to the well.

2. 2

   Make the pastry

   Work the ingredients until they resemble coarse crumbs. Mix in the icing sugar, then the egg yolks and grated lemon zest, and knead briefly until smooth and even. Work quickly so the pastry does not become warm.

3. 3

   Chill and prepare

   Shape the pastry into a flat disc, wrap it in cling film and chill for at least 30 minutes. Meanwhile, rinse and peel the pears, remove their stalks and cores, then cut one into small cubes and two into slices. Put the pear pieces in a bowl with the lemon juice, stirring occasionally, and sift the cornflour with the vanillin for the walnut cream.

4. 4

   Mix the custard

   Heat half the milk with the sugar in a small pan and let it simmer for a few minutes, then take it off the heat. In a separate bowl, whisk the egg yolks with the remaining milk and stir in the vanilla-flavoured cornflour until smooth. When the milk comes to the boil, gradually pour in the yolk mixture.

5. 5

   Thicken the cream

   Cook over a low heat for about 4–5 minutes, whisking constantly so the cream does not stick to the bottom of the pan. As soon as it thickens to a custard-like consistency, remove it from the heat and pour it into a container.

6. 6

   Cool and whip

   Leave the custard to cool to room temperature with cling film pressed directly onto its surface to prevent a skin forming. Meanwhile, chop the walnut halves and whip the chilled cream until stiff.

7. 7

   Fold in filling

   Once the custard is cold, gently mix in 80 g of the chopped walnuts and the diced pear. Fold in the whipped cream last, using a light movement from the bottom of the bowl upwards so it stays airy.

8. 8

   Line the tin

   Refrigerate the pear and walnut cream until needed. When the pastry has finished chilling, preheat a conventional oven to 170°C. Line a springform tin about 24 cm in diameter with baking paper, or grease and flour it. Roll the pastry to 3–4 mm thick and use it to line the base and sides, pressing it into place with your fingers.

9. 9

   Fill the tart

   Trim away excess pastry and reserve it for biscuits. Prick the pastry base with a fork, then spoon in the pear and walnut cream and level it. Arrange the pear slices on top in a radial pattern.

10. 10

    Bake and serve

    Bake in the preheated oven for about 30 minutes, extending the cooking time by a few minutes if needed. Remove the tart and leave it to cool before taking it out of the tin and transferring it to a serving plate. Dust with cinnamon and serve.

What is pear and walnut tart?

This Italian-style tart brings together sweet pears, walnuts and a custard-like cream inside a shortcrust pastry shell. The method layers familiar pastry and custard techniques with whipped cream for a softer filling.

The combination works because ripe pears bring fragrance and moisture, while walnuts add a pleasantly earthy contrast. Cinnamon gives the finished tart a warm, spiced note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 830 calories, 13g protein, 100g carbs, 47g fat.

The flour, sugar and pears provide most of the carbohydrates, while butter, cream and walnuts contribute much of the fat. Egg yolks, milk and walnuts also add protein. Serve a slice with fresh fruit, or alongside a lighter main meal, to balance the plate.

The pastry matters

Quick mixing: Work the pastry only until it becomes smooth, as prolonged handling can warm the butter and make the dough harder to manage.

Chilling: A rest of at least 30 minutes firms the dough before rolling. If it feels soft or sticky when you start, return it to the fridge briefly.

Getting a smooth walnut cream

Cornflour mixture: Whisk it thoroughly with the remaining milk and yolks before adding it to the hot milk. This helps prevent lumps from forming as the custard thickens.

Gentle folding: Let the custard cool fully before adding the walnuts, diced pear and whipped cream. Fold the cream in last and lightly to keep the filling airy.

Look for these cues

Custard: Keep whisking over low heat until it has thickened to a custard-like consistency, which should take about 4–5 minutes. Take it off the heat as soon as it reaches that stage.

Pastry: The recipe gives a baking time of about 30 minutes at 170°C, with a few extra minutes if needed. Let the tart cool before removing it from the tin so the filling can settle.

Pear and walnut choices

Pears: The recipe calls for ripe Williams or Abate pears and lemon juice to coat the cut fruit. The method specifies one pear diced and two sliced, while the ingredients list four pears; check how you would like to use the remaining pear before assembling.

Walnuts: Fold 80 g of the chopped walnuts into the filling. The ingredients list 120 g in total, so keep the remainder for topping or another use if following the method exactly.

Serving the tart

The tart is finished with ground cinnamon and is easiest to slice once it has cooled. Serve it on its own, or alongside a spoonful of yoghurt or extra cream if you like.

For a balanced dessert plate, keep the slice modest and pair it with fresh fruit. The tart can be made ahead and served at room temperature.

Recipe notes & tips

• Keep the pastry work surface cool and handle the dough as briefly as possible.
• Press cling film directly onto the custard while it cools to prevent a skin forming.
• Make sure the custard is completely cool before folding in the whipped cream.
• Chop the walnuts fairly finely so they distribute evenly through the filling.
• Prick the pastry base all over before adding the filling.
• Let the tart cool before removing the springform ring for cleaner slices.

Variations

• Extra walnuts: Scatter the remaining chopped walnuts over the top before baking.
• More cinnamon: Add a little cinnamon to the filling as well as dusting the finished tart.
• Oil pastry: Use the listed 120 ml sunflower oil instead of the butter.
• Pear topping: Arrange the pear slices in overlapping circles for a more decorative finish.
• Citrus note: Add a little extra lemon zest to the pastry for a brighter flavour.

Common mistakes to avoid

• Overworking the pastry: It can become warm and difficult to handle; mix it only until smooth.
• Lumpy custard: Whisk the yolks, milk and cornflour until smooth before adding them gradually to the hot milk.
• Scorched cream: Keep the heat low and whisk continuously while the custard thickens.
• Adding cream to warm custard: Cool the custard fully first so the whipped cream does not lose its airy texture.
• Removing the tart while hot: Let it cool before taking it out of the tin so the filling can settle.
• Using all the walnuts in the filling: The method calls for 80 g there, so reserve the rest unless you choose to adapt the topping.

How to store

Keep the cooled tart covered in the refrigerator and eat within 2–3 days. Serve chilled or let a slice come to room temperature; avoid reheating the whole tart, as the cream filling may soften.

Frequently asked questions