Pear Tart with Vanilla Bean & Pedro Ximinez Poached Pears

Pear Tart Recipe

During the month of March Australian Pear Growers are celebrated Australian Pear Month, and as part of those celebrations I was sent a box of beautiful pears to inspire a delicious pear creation to celebrate pears.  I couldn’t wait to join in and celebrate pears, so I thought for some time about what I would make. However the month of March quickly slipped away from me. First there was my fiance’s foot surgery and nursing him back to health, then there was my birthday and following that was a visit from my parents. Before I knew it there were only a few days left in March and I still hadn’t come up with a pear creation.

Vanilla Pear Tart

I didn’t want to miss the opportunity to celebrate pears, because quite frankly they are on of my favourite fruits, so last night, when I couldn’t sleep, I tossed around different pear ideas before finally settling on this pear tart.

This pear tart is a little different in that the pears are poached in a mixture of Pedro Ximinez, Vanilla Bean, water and sugar, until they are beautifully fragrant and soft. Two of the pears are then pureed and combined with eggs, sugar and flour and baked into a delicious tart shell. To top off my pair creation I dusted the top with some cocoa, because, well, pears and chocolate just go so amazingly well together.

Pear Tart Recipe

We just ate a slice of this tart, and I have to say it was everything I hoped for, and especially delicious served with the remaining poached pears and a scoop of vanilla bean ice cream.

So, I’m entering my Vanilla Pear Tart with Vanilla Poached Pears in the ‘What can you pair with a pear’ challenge on the Australian Pears Facebook page.

Vanilla Poached PearsPear Tart Recipe

4.7 from 7 reviews
Pear Tart with Vanilla Bean & Pedro Ximinez Poached Pears
Prep time
Cook time
Total time
Tart Dough recipe from Baking by Dorie Greenspan.
Serves: 8
  • 6 pears, peeled
  • 1 cup of Pedro Ximinez* (See Note)
  • 1 cup of water
  • ½ cup of sugar
  • 1 vanilla bean, split and seeds scraped
  • 145g of unsalted butter, at room temperature
  • 75g of icing sugar, sifted
  • ¼ cup of ground almonds
  • ¼ teaspoon of salt
  • ¼ teaspoon of vanilla extract
  • 1 large egg, at room temperature
  • 245g of plain (all-purpose) flour
  • 3 eggs
  • 1½ cups of caster sugar
  • 2 of the poached pears, core and stalk removed and pureed
  • 3 tablespoons of the poaching liquid
  • ¾ cup of plain (all purpose) flour
  • cocoa to serve
  1. Start by poaching the pears. Combine the Pedro Ximinez, water, sugar and vanilla bean and seeds in a saucepan and place over a low heat. Stir until the sugar is disolved and increase the heat and bring to the boil. Reduce to a simmer and add the pears and poach for 10 minutes or until soft.
  2. To make the tart dough, place the butter in a large food processor bowl fitted with a metal blade. Process until smooth and creamy, scraping down the sides with a rubber spatula as needed. Add the icing sugar and process until well combined. Add the ground almonds, salt, vanilla and process until smooth, scraping down the sides of the bowl as necessary before adding the egg and processing until combined. Finally, add the flour and pulse the mixture until it just starts to form a ball and stop. Remove the mixture from the food processor bowl and place onto cling film and form into two flat discs. Wrap each disk separately and refrigerate for at least 4 hours, you can freeze the 2nd dough disk to use another time.
  3. Once chilled, remove the dough from the refrigerator and roll out between 2 sheets of baking paper until 3mm thick.
  4. Carefully place the dough into a 24cm tart tin and press the dough against the bottom and edges of the tin to ensure it is well fitted. If the dough cracks or splits simply patch with additional pastry. Trim the top of the tart – the easiest way to do this is to roll the rolling pin over the top of the tart case which will trim the edges neatly. Refrigerate for at least 30 minutes before baking.
  5. When ready to bake, preheat the oven to 180 degrees celsius (350 Fahrenheit) and line the tart with baking paper and add dried beans or pastry weights and bake for 15 minutes until lightly coloured. Set aside to cool while you make the filling.
  6. To make the filling, preheat the oven to 150 celsius (300 Fahrenheit) whisk the eggs and caster sugar in the bowl of an electric mixer until well combined. Add the pears before sifting the flour over the top and whisking until smooth.
  7. Pour the filling into the prepared tart cases and bake for 20 to 25 minutes, or until the top is set. Cool to room temperature and refrigerate to set completely.
  8. When ready to serve dust with cocoa and serve with the remaining poached pears and vanilla bean ice cream.
The tart dough will make enough dough for two tarts. The remaining dough can be safely frozen and reused at a later date. Pedro Ximinez is a delicious sweet and dark sherry that has beautiful deep caramel and raisin flavours. Feel free to substitute your favourite dessert wine or skip altogether.

Delicious Everyday receive pears from Impact Communications on behalf of the Australian Pear Growers to inspire this recipe.

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38 Comments on "Pear Tart with Vanilla Bean & Pedro Ximinez Poached Pears"

May 20, 2012

This tart is exquisite my friend 😀
Thanks for sending out your chocolate edition newsletter – I am exploring your recipes and am in heaven!

Choc Chip Uru

Oh I love pears and I love the sound of this tart! It’s a double dose of pears – in the tart and on the side. Sounds wonderful!

Oh those poached pears sound divine!

Who can resist pears, vanilla, sherry, and cocoa? Not me! Nom-nom-nom! I’m having a serious craving right now at midnight!

April 5, 2012

I do adore pears, and this is just incredible! Not to mention these gorgeous pictures…Love!

It’s amazing how season’s are so different in two hemisphere. I love pears and craving for it as soon as I saw the photos 😀

I love pears, this sounds delicious! And it is so pretty too!

April 2, 2012

Delicious looking tart ~ I didn’t know we had an Australian Pear Month hehe :) thanks for sharing!

I love pears in desserts and you just took a simple tart a couple of notches here. Love this. :)

April 1, 2012

YUM! The tart looks gorgeous. I can totally imagine it paired fabulously with poached pean and vanilla ice cream.

April 1, 2012

What an inspired idea – I am so very fond of the lusciousness of Pedro Ximinez and it would be equally matched by the pears. Swoon!

March 31, 2012

Pear is one of my fav fruit and poached pear is like a quick gourmet treat! This tart looks stunning and love the gorgeous light in your photos!

March 31, 2012

Love the pear tart which looks really delicious! How nice that you were sent a lovely box of pears. Hope that your fiance’s foot is well on the mend, I am sure he has been enjoying all the wonderful sweet treats while recovering! Good luck with the pear challenge. :)

March 31, 2012

Beautiful photos, your pears and the tart look gorgeous!

March 31, 2012

I swear just looking at these pictures makes me weak in the knees. Gorgeous!!

March 31, 2012

Love this dessert, the pears poached and in the puree of the tart is such good idea. I know it was really good. Great job 😉

March 30, 2012

Jennifer, this sounds lovely. I am a huge fan of pears and PX! Thank you for sharing.

March 30, 2012

That tart must taste amazing! The flavors are fabulous. Lovely clicks too.



March 30, 2012

That pear filling in the tart looks absolutely divine! Your fruit dessert creations never fail to inspire me – hope you win the competition!