The Parish House Inn

103 South Huron Street, Ypsilanti, Michigan 48197


December 2, 2017

Pear Tart Recipe from Ypsilanti's Parish House Inn

Posted by: Martha Cleary

Pear Tart Recipe from Ypsilanti's Parish House Inn

pear and apricoy tart

If you want a dessert to wow your family and friends, this is the one! 

It's a family favorite for a Holiday dinner. It is a simple recipe, so don't be afraid to try it.

Serve at room temperature topped with a dollop of whipped cream. Enjoy!




Yield: 1 9-inch tart
8 servings

½ cup unsalted butter,at room temperature
½ cup raw almonds
½ cup plus1 Tablespoon sugar
1 large egg
½ teaspoon pure almond extract
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

2 pears (Bosc or Bartlett)
peeled,cored and quartered
½ cup dried apricots,cut in half
1 Tablespoon fresh lemon juice
1/4 cup apricot preserves


  1. Preheat oven to350o.
  2. Butter a 9-inch removable-bottom fluted tart pan.
  3. In a food processor, process the almonds with ½ cup sugar until finely ground.
  4. Add butter,egg almond extract and process until smooth.
  5. Add the flour, baking powder and salt. Pulse a few times just to combine and make a soft dough.
  6. Spread dough evenly in the bottom of the tart pan
  7. In a small bowl, toss the pears and apricots with the lemon juice and remaining tablespoon of sugar.
  8. Arrange the the pears in the dough, making sure the wide end is near the outside edge. Scatter the apricots over the dough, gently pressing them in.
  9. Bake until pears are tender and the center is firm, 50 to 55 minutes.
  10. In a small bowl,combine the apricot preserves with 1 tablespoon of water. Brush over the warm tart.
  11. Cool in pan before removing from the pan.



By Chris Mason

Chef/innkeeper at the Parish House Inn for 24 years and author of her cook book chris mason
"7 Recipes to get You Out of bed For Breakfast Every Morning"

Contact information:
telephone: 734-480-4800
Parish House Inn on Facebook

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