Tart with pear and grapefruit
8 servings
80 minutes
Pear and grapefruit tart is an exquisite combination of delicate shortcrust pastry, juicy fruits, and aromatic nuts. It is based on classic Russian dough that gives the dish a crispy texture and soft sweetness. The pear adds honey-like juiciness while the grapefruit brings a light citrus bitterness, creating an unusual flavor balance. Almonds and walnuts add a subtle nutty aroma and pleasant crunchiness, while marzipan enhances the sweet undertone. This tart is perfect for cozy family tea times as well as festive evenings. It harmoniously combines the freshness of fruits with the richness of the pastry, making it a true culinary masterpiece. It is best served slightly warm to fully reveal all flavor nuances.
1
For the shortcrust pastry, you will need 200 g of flour, 100 g of butter, 40 g of powdered sugar/sugar, 2 egg yolks, seeds from 1/3 of a vanilla pod (optional), and 1 tablespoon of honey.
- Wheat flour: 200 g
- Butter: 100 g
- Powdered sugar: 40 g
- Egg yolk: 2 pieces
- Vanilla pod: 0.3 piece
- Honey: 1 tablespoon
2
For the filling, you will need 1 soft pear, 1 grapefruit, a handful of almonds, a handful of walnuts, 120 g of marzipan, and sugar.
- Pears: 1 piece
- Grapefruits: 1 piece
- Almond: 80 g
- Walnuts: 65 g
- Marzipan: 120 g
- Sugar: 0.5 glass
3
Sift the flour and mix it with butter, add powdered sugar or sugar. Then beat 2 yolks with vanilla seeds and add to the flour-butter mixture. Knead the dough and add a spoonful of honey. Once the mixture is uniform, place it in a mold and prick the dough. Put it in the freezer for 20-30 minutes.
- Wheat flour: 200 g
- Butter: 100 g
- Powdered sugar: 40 g
- Egg yolk: 2 pieces
- Vanilla pod: 0.3 piece
- Honey: 1 tablespoon
4
Cut the pear in half, remove the core, and slice it. Peel the grapefruit and cut it into segments. This is done differently than we are used to — not by hand. Cut off the top and bottom down to the flesh, place it on the cut side, and start peeling from top to bottom, moving the knife in an arc. In the end, only the flesh should remain without white pieces of peel. Now the sectors are visible for easy slicing. Grind the nuts into fine crumbs, but not into flour. If small pieces remain, that's fine.
- Pears: 1 piece
- Grapefruits: 1 piece
- Almond: 80 g
- Walnuts: 65 g
5
Take the form with the dough and evenly spread the marzipan (can be crumbled), sprinkle with half of the nuts. Now arrange the fruits alternately (I ended up with 3 sectors). Sprinkle sugar and the remaining nuts on top.
- Marzipan: 120 g
- Walnuts: 65 g
- Almond: 80 g
- Pears: 1 piece
- Grapefruits: 1 piece
- Sugar: 0.5 glass
6
Bake at 170 degrees for 15 minutes. The sign of readiness is the dough should brown. After it's done, leave it in the oven for 10 minutes.
- Sugar: 0.5 glass