5 (5)


Asian pear tart

Asian pear tart
Kirk McKoy / Los Angeles Times

For his September cover story on Asian pears, fruit specialist David Karp asked chef Suzanne Tracht of Jozu in West Hollywood to come up with a recipe that would show off the fruit with the subtle pear taste and the ... Read more

Total time: 1 hour, 25 minutes | Serves 6

Sweet dough

  • 2 cups (4 sticks) butter, ice cold and cut into 1/2-inch pieces
  • 2 cups powdered sugar
  • 3 egg yolks
  • 1/4 cup heavy whipping cream
  • 4 3/4 cups flour

Step 1Beat butter and powdered sugar on medium speed in electric mixer fitted with paddle attachment 5 minutes. Scrape down sides of bowl.

Step 2Add yolks 1 at a time with mixer on low speed. Add cream and mix at medium speed 1 minute. Turn off mixer and add flour. Mix on low speed until combined. Do not over mix.

Step 3Divide dough in half, wrap in plastic wrap and refrigerate 1 hour.

Brown sugar filling

  • 1 1/2 cups light brown sugar, packed
  • 1/3 cup flour
  • 1/4 teaspoon cinnamon

Step 1Combine brown sugar, flour and cinnamon in bowl and stir until there are no lumps. Set aside.


  • 1/4 cup (1/2 stick) butter, plus extra for greasing tart shells
  • Flour for dusting tart shells
  • 2 1/4 cups heavy whipping cream
  • 3 to 5 Asian pears, cored and cut into 1/4-inch-thick slices

Step 1Butter and flour 12 (4 1/2-inch) or 2 (10-inch) tart shells. Remove 1 piece of Sweet Dough from refrigerator and roll out 1/4 inch thick. If making individual tarts, cut dough into 6-inch rounds. Line tart shells with dough, trimming any excess dough even with edge of tart shell. Repeat with remaining piece of dough.

Step 2Fill each tart shell half way with Brown Sugar Filling. For individual tarts, dot each with 1 teaspoon butter in pieces and spoon on 3 tablespoons cream. Arrange 1/4 to 1/2 Asian pear, depending on size of fruit, on each tart. Bake at 325 degrees until golden brown, about 35 minutes.

Step 3For 10-inch tarts, dot each with 2 tablespoons butter in pieces and spoon on 9 tablespoons cream. Arrange Asian pear slices on each tart. Bake at 325 degrees until golden brown, 45 to 50 minutes.


Creamed leeks
Creamed leeks

Proof Bakery's scones
Proof Bakery's scones

Palazzio's macaroni and cheese
Palazzio's macaroni and cheese

Grouper, shrimp and artichokes in tarragon cream
Grouper, shrimp and artichokes in tarragon cream

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Peach sangria popsicles
Blueberry and caramelized orange marmalade focaccia
Frog Hollow's pear-ginger cake
Coconut panna cotta