This gorgeous Rustic French Pear Tart would look at home on the marble counter of a little Parisian bistro, but, thankfully, I didn’t have to go that far to enjoy it. My mother created the recipe for this delicate pastry, much to our delight.
Resting on the perfect Pate Brisee (a tender French pastry) crust, this tart is comprised of thinly sliced, luscious pears which are baked after being topped with a magnificent glaze of Fortnum and Mason apricot jam, ginger, lemon rind, sugar and pear liqueur. The liqueur is a Swiss Williamine—an Eau-de-vie de poire by Murand (from the Valais region of Switzerland). This special ingredient helps to being out the gentle sweet flavor of the pear and adds an elegant richness as the pastry bakes.
Served with stiffly whipped cream and delicious homemade Cinnamon Fiddlehead Cookies, this dessert chases winter from the corners and fills your thoughts with blooming Spring flowers.