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Pear and marzipan tarts with whipped cream.

Butterdejstærter med Pære og Marcipan (Pear and Marzipan Tarts)

5 from 1 vote
These tarts are flaky, buttery, sweet, and incredibly tasty! Take our word for it, pear and marzipan are a match made in heaven!
Servings 8 servings
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes

Ingredients

PIE DOUGH

  • 170 grams (12 tbsp) cold, cubed, unsalted butter
  • 300 grams (2 1/2 cups) all purpose flour
  • 1/4 tsp salt
  • 5 tbsp ice water
  • 1 tbsp sugar

FILLING

  • 200 grams marzipan (can also be store-bought)
  • 28 grams (2 tbsp) unsalted butter, softened
  • Pinch of salt
  • 3 large pears, thinly sliced
  • Lemon juice
  • Extra sugar (if the pears are not sweet)
  • Heavy cream for brushing on the tarts

TOPPING

  • Whipped cream (optional)

Instructions

  • Make your pie dough by combining flour, salt, and sugar in either a mixing bowl or a food processor.
    Butter and flour in a food processor
  • Add your butter either by hand (crumbling the cold butter into the flour until it your butter is broken down into smaller than pea size chunks or it resembles sand) or in the food processor (add your butter and pulse until the mixture resembles sand).
    Sand texture of the pie dough
  • Add ice water (just very cold water) and pulse or combine by hand until the dough starts to stick together. It's okay if it's still a little crumbly, but if it's not coming together at all, add as many tablespoons of ice water until the dough comes together.
    Crumbly dough texture
  • Wrap up your dough in plastic wrap and chill for at least 30 minutes.
  • Meanwhile, make marzipan filling by following our recipe or using store-bought marzipan (Note: you will only need 200g marzipan, so you can adjust the recipe to make the exact amount, or have some leftover!) Make sure the marzipan is room temperature. Mix the marzipan with softened butter and a pinch of salt to make a paste.
    Marzipan mixture with butter.
  • Prepare the pears by slicing thinly and sprinkling with lemon juice to avoid browning/oxidation. If the pears are tart, you can also add a bit of sugar to help sweeten them.
    Thinly sliced pears.
  • Preheat your oven to 375 F (190 C).
  • Take your dough out of the fridge. Split into 4 equal sized pieces.
    Dough divided into fourths.
  • Roll each piece into a circle around 9 inches in diameter.
    Dough rolled into a circle.
  • Spread one quarter of the marzipan mixture on the dough circle, leaving about 2 inches around the edge.
    Marzipan filling on the top of the dough circle.
  • Arrange the pears in whatever pattern you like over the top of the marzipan.
    Pears topping the marzipan mixture.
  • Fold the edges of the dough up over the bottom of the pears.
    Dough wrapped up.
  • Repeat with the remaining three pieces of dough. Arrange the tarts on two baking sheets lined with parchment paper. Freeze the tarts for around 10 minutes. Brush with heavy cream and sprinkle the dough with a little bit of sugar.
    Dough brushed with heavy cream and sugar on top.
  • Bake for 35-40 minutes until golden brown. Let cool on a cooling rack for about 20 minutes before slicing. Top with whipped cream or ice cream and enjoy!
    Pear and marzipan tarts.
Course: Dessert
Cuisine: Other
Keyword: butter crust, buttery, flaky, fruity, marzipan, pear, spring, summer
Difficulty: Beginner