Apple and vanilla pear tarts

This tartlet recipe came to me one autumn afternoon when I wanted to put a new spin on the classic apple tart. I had the idea of ​​adding pears to make it more moist and flavoring it all with vanilla.

What I love about this version is the contrast between the apple, which retains a bit of crunch, and the pear, which becomes deliciously melting. The hazelnut pastry adds an interesting texture and a more complex flavor than traditional shortcrust pastry.

Individual tarts are perfect for a meal with friends or family. You can prepare them in advance and warm them slightly before serving. Everyone gets their own portion, which is more convivial than a large tart to cut.

Feel free to adjust the apple-pear ratio to your liking. Some prefer more apples for crunch, others more pears for a softer texture. It's your kitchen, so enjoy!

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Apple and vanilla pear tarts

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: dessertKitchen: FrenchDifficulty: easy

Portions

4

portions

Preparation time

20

minutes

Cooking time

20

minutes

Calories

315

kcal

Total time

40

minutes

Mini apple tarts reimagined with melting vanilla pears and a crisp hazelnut crust. An autumnal dessert that blends tradition and originality.

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Ingredients

• 200 g of flour

• 80g of cold butter

• 40g of ground hazelnuts

• 1 egg

• 2 tablespoons of sugar

• 1 pinch of salt

• 2 medium apples

• 2 medium pears

• 30g of butter

• 3 tablespoons of honey

• 1 vanilla pod

• 1 teaspoon of cinnamon

Preparation steps

• Prepare the dough: mix flour, ground hazelnuts, sugar and salt. Incorporate the cold butter, cut into cubes, by rubbing it in with your fingertips until it resembles breadcrumbs.
• Add the egg and form a ball. Wrap in cling film and chill for 15 minutes.
• Meanwhile, peel and dice the apples and pears. Scrape the seeds from the vanilla pod.
• Melt the butter in a pan, add the fruit, honey, vanilla and cinnamon. Cook for 8 minutes, stirring gently.
• Preheat the oven to 180°C. Roll out the dough and line 4 individual tartlet tins.
• Divide the fruit filling among the tartlets.
• Bake for 20 minutes until the pastry is golden brown.
• Let it cool for 5 minutes before unmolding. Serve warm or at room temperature.

Also read:  The 5 Best Peelers for Fruits and Vegetables (Apples, Potatoes...)

📊 Nutritional Information

1 tartlet (approx. 120g)

📝 Notes

These tarts will keep for two days in an airtight container. You can prepare the pastry the day before and keep it in the refrigerator. The cooked fruit can also be prepared in advance.

💡 Chef's Tips

Choose apples that hold their shape well when cooked, such as Reinette or Granny Smith. For a more indulgent version, add a few dark chocolate shavings to the fruit before cooking.

🔄 Variations

• Spiced version: replace the cinnamon with a four-spice blend
• Crumble version: add a mixture of 30g flour, 20g butter and 20g brown sugar on top before baking

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.