Sophisticated Pear and Mincemeat Tart
Delight your guests with this sophisticated Pear and Mincemeat Tart, featuring a rich buttery crust filled with the warm, spiced flavors of mincemeat complemented by tender slices of fresh pears. Perfect for holiday gatherings or special occasions, this tart offers a gorgeous presentation and a delicious balance of sweetness and spice. Make ahead of time to impress your loved ones with a homemade treat that is both elegant and satisfying.
10
Servings
300
Calories
9
Ingredients
Ingredients
All-purpose white flour
1 1/4 cups (For crust)
Sugar
2 tablespoons (For crust)
Margarine or butter
1/2 cup (Unsalted, cut into pieces for crust)
Large egg
1 (For crust)
All-purpose white flour
1/4 cup (For streusel topping)
Light brown sugar
2 tablespoons (For streusel topping)
Margarine or butter
2 tablespoons (Unsalted, cut into pieces for streusel topping)
Ready-to-use mincemeat
1 jar (20 1/2-28 ounces)
Pear halves in natural juice
1 can (16 ounces) (Drained and sliced)
Instructions
1
In a medium bowl, combine 1 1/4 cups of flour and 2 tablespoons of sugar with a fork. Cut in 1/2 cup of margarine or butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
2
Incorporate 1 large egg into the mixture, mixing lightly until the dough holds together. Alternatively, use a food processor for quicker results by blending flour and butter until crumbly and adding the egg through the feed tube until combined.
3
Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
4
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough into a circle approximately 1 inch larger than a 10-inch tart pan with a removable bottom. Carefully fit the dough into the pan and prick the bottom with a fork to prevent puffing.
5
Line the tart shell with foil and pre-bake for 10 minutes. Remove the foil, prick the dough again, and bake for an additional 10 minutes until lightly golden.
6
While the tart shell is cooling, prepare the streusel topping by combining 1/4 cup of flour and 2 tablespoons of light brown sugar in a small bowl. Cut in 2 tablespoons of margarine or butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
7
Once the tart shell has cooled, spread the mincemeat evenly over the base. Drain and pat the pear halves dry, then slice each half lengthwise into 1/4 inch thick slices, keeping the slices together. Arrange the pear slices over the mincemeat in a fan pattern.
8
Sprinkle the prepared streusel topping evenly over the sliced pears.
9
Bake the tart for 15 to 20 minutes or until the filling is heated through and the crust and topping have turned a lovely golden brown.
10
Cool the tart slightly in the pan on a wire rack before removing the sides. Serve warm or cool completely for later enjoyment. This tart can be made in advance, making it ideal for gatherings!
Nutrition Information
16g
Fat
36g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Sophisticated Pear and Mincemeat Tart?
This tart is a holiday-inspired dessert featuring a rich buttery crust, warm spiced mincemeat, and tender pear slices topped with a sweet streusel.
How many servings does this tart provide?
This recipe yields 10 servings.
What are the ingredients for the tart crust?
The crust requires 1 1/4 cups of all-purpose flour, 2 tablespoons of sugar, 1/2 cup of margarine or butter, and 1 large egg.
How do I prepare the streusel topping?
Mix 1/4 cup of flour and 2 tablespoons of light brown sugar, then cut in 2 tablespoons of margarine or butter until the mixture looks like coarse crumbs.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long should the dough be refrigerated?
The dough should be wrapped in plastic and refrigerated for 1 hour before rolling.
What size tart pan is needed for this recipe?
A 10-inch tart pan with a removable bottom is recommended.
How long do I pre-bake the tart shell?
Pre-bake the shell lined with foil for 10 minutes, then remove the foil and bake for another 10 minutes until golden.
What type of pears are used in this tart?
The recipe calls for one 16-ounce can of pear halves in natural juice, drained and sliced.
How should I arrange the pear slices?
The pear halves should be sliced lengthwise into 1/4 inch thick slices and arranged over the mincemeat in a fan pattern.
What is the final baking time for the assembled tart?
Bake the assembled tart for 15 to 20 minutes until the filling is hot and the crust is golden brown.
How many calories are in one serving of this tart?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 16 grams of fat per serving.
How many grams of carbohydrates are in a slice?
Each slice contains 36 grams of carbohydrates.
How much protein is in each serving?
Each serving provides 3 grams of protein.
Can I use a food processor to make the dough?
Yes, you can blend the flour and butter until crumbly, then add the egg through the feed tube until combined.
What amount of mincemeat is required?
You will need one jar of ready-to-use mincemeat, ranging from 20 1/2 to 28 ounces.
How should the tart be cooled?
Cool the tart slightly in the pan on a wire rack before removing the sides.
Is it possible to make this tart in advance?
Yes, this tart can be made ahead of time, making it perfect for holiday gatherings.
How thick should the pear slices be?
The pears should be sliced into 1/4 inch thick pieces.
How do I prevent the crust from puffing up while baking?
Prick the bottom of the dough with a fork before and during the pre-baking process.
What is the recommended flour for this recipe?
All-purpose white flour is recommended for both the crust and the streusel.
What type of sugar is used in the streusel topping?
Light brown sugar is used for the streusel.
Should the butter used be salted or unsalted?
The recipe specifies unsalted margarine or butter, cut into pieces.
How do I roll out the dough?
On a lightly floured surface, roll the dough into a circle about 1 inch larger than your 10-inch tart pan.
What tags are associated with this recipe?
Tags include tart, pear, mincemeat, holiday dessert, elegant, baking, and festive tart.
What is the consistency of the dough before chilling?
The dough should hold together after the egg is incorporated before being shaped into a ball.
Can I serve the tart warm?
Yes, the tart can be served warm or cooled completely.
Does this recipe use fresh or jarred mincemeat?
This recipe uses ready-to-use jarred mincemeat.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this tart.