Tarte aux poires

Pate brisée

1 1/2 cup of flour
1 stick of chilled butter cut into pieces
3 Tbsp of Crisco
1/2 tsp. of salt, pinch of sugar in 1/3 cup of iced water (for sweet dough 1 tsp of sugar, pinch of salt)

  • Place flour, butter and Crisco in a large mixing bowl. Rub flour and Crisco together until it resembles coarse meal.
  • Pour water in flour and blend. All the steps above can be done at once in a food processor.
  • Then do a final blending with the heal of the hand on board or marble (fraisée).
  • Press into a small ball, sprinkle with flour and let rest for at least two hours.
  • Roll the dough. Gently press it in a pan to avoid air bubbles. Cover with foil and spread some weight on it.
  • Precook for 8 to 10 minutes at 450°F


8 Barlett or Bosc pears, peeled and quartered
1/2 cup of sugar
1/4 cup of flour
1/4 cup of crystalized ginger
3 Tbsp of lemon juice, 2 tsp of grated lemon ring
1/2 tsp of cinnamon

  • Mix together all ingredients except the pears.
  • Make the egg wash (1 egg and a bit of water).
  • Roll out the dough. Make the bottom part a little higher on the side than the pan. Cut the top a little wider than the size of the pie. Refrigerate.
  • Prepare the mix and blend in the pears to coat them thoroughly.
  • Arrange the pears in the shell. Spread the remaining mix over them.
  • Dot with 2 Tbsp of butter.
  • Cover with the top of the dough and seal the edges with a little bit of water on the dough.
  • Egg wash the top.
  • Decorate with the teeth of a fork.
  • Slit the dough for the steam to escape.
  • Cook at 450°F for 15 minutes. Reduce to 375°F and cook for another 40 minutes or until brown.