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    Home » Recipes » Desserts (Baked) » Seckel Pear Soft Shelled Creme Tart

    LAST UPDATED: October 3, 2018 • FIRST PUBLISHED: November 4, 2012 By Toni Dash 12 Comments

    Seckel Pear Soft Shelled Creme Tart

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Seckel Pear Soft Shelled Creme Tart

    Sometime last month I waltzed into my local neighborhood food market expecting to dash in and out, retrieving the few items I needed and to quickly flee. I was however stopped dead in my tracks upon entering the store. There in front of me was a collection of the most dainty, diminutive pears I’d ever seen and I was instantly smitten. Tiny pears. I mean, American Doll size pears. I was filling a bag before I knew it, marveling all the while, not knowing if I’d cook with them or use them as an accessory.

    Seckel Peas in pie pan

    Seckel Pears are certainly petite, about 2 ½ inches tall and are about 2 inches around. They have a milder flavor than many other larger pear varieties. They are usually available between September and December so this is the time to be on the lookout for them. Part of their charm is that they don’t oxidize as easily when cut, holding their creamy internal color without browning longer than other pear varieties.

    Always loving a surprise intro to a new fruit or vegetable, especially one so fetching, I set out to incorporate them into a fitting dessert; only after admiring them on my countertop for several days. I settled on a Soft Shelled Cream Tart which is easy to make without the process of rolling out a hard tart shell. The flavor and texture are beautifully soft and seasonal. It’s a relatively quick dessert to whip up as well as one which is unique, like the Seckel pear.

    Seckel pears in pie plate from aboveSeckel Pear Soft Shelled Creme Tart  slices and in pan

    Seckel Pear Soft Shelled Creme Tart

    Seckel Pear Soft Shelled Creme Tart

    Almond meal makes a wonderful combination with the pears as well as making it gluten free. Other, larger varieties of pears can be substituted for the Seckel pears and substitution quantities are noted in the recipe. Note: Prepare the crust and then follow with the filling and baking.
    5 from 3 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour
    Servings: 8 -12 servings
    Calories: 375kcal
    Author: Toni Dash
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    Ingredients

    _For the SHELL:_

    • I stick of unsalted butter (and some extra for buttering the pan), room temperature
    • 1/3 cup sugar
    • ¼ teaspoon salt
    • 3 eggs , room temperature
    • ½ teaspoon vanilla extract
    • Zest of one lemon
    • 1 cup almond flour/meal

    _For the FILLING:_

    • ¾ cups crème fraiche
    • 2 egg yolks
    • ½ teaspoon vanilla extract
    • 3 tablespoons sugar
    • 1/8 teaspoon salt
    • 1 teaspoon cardamom
    • ¼ teaspoon nutmeg , preferably freshly grated
    • 5-6 Seckel pears , peeled, sliced in 4 pieces vertically with core removed (or 2-3 larger pears, peeled, cored and sliced into vertical pieces)

    Instructions

    • Preheat oven to 350 degrees.
    • Butter a 9 inch round tart pan. With a stand or handheld mixer, beat together the butter, 1/3 cup sugar and 1/4 teaspoon salt until fluffy (about a minute).
    • Add the 3 whole eggs one at a time, mixing each in fully before adding the next one. Scrape sides of bowl if needed during mixing.
    • Add 1/2 teaspoon vanilla extract and lemon zest and mix in.
    • Add almond meal and mix just until combined; do not over mix.
    • Using a spatula, scrape the sides and bottom of the bowl to ensure all ingredients are mixed together. Pour the batter into the prepared tart pan, scraping all batter from the bowl.
    • Spread batter in tart pan to cover the bottom and up on the sides to the top of the pan creating a cavity. It will not be stiff batter and will not stay fully up on the sides though the cavity will remain intact. Place in the refrigerator while you prepare the filling.
    • Whisk together crème fraiche, 2 egg yolks, 1/2 teaspoon vanilla, 3 tablespoons sugar, 1/8 teaspoon salt, cardamom and nutmeg. Pour into the cavity of the crust batter. Smooth out with a spatula allowing a border of crust batter to be between the side of the tart pan and the filling which will form a bit of a rim.
    • Place the pear slices in the filling in any decorative pattern you choose.
    • I suggest putting the tart on a cookie sheet to bake to stabilize getting it into and out of the oven (I also used a tart pan with a removable bottom so there was a bit of leakage). Place the tart in the oven and bake until slightly golden, about 35 minutes. Serve warm.

    Nutrition

    Calories: 375kcal | Carbohydrates: 33g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 151mg | Sodium: 154mg | Potassium: 187mg | Fiber: 5g | Sugar: 24g | Vitamin A: 670IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 1.2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Close up of Pear Soft Shelled Creme Tar

     

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Teresa says

      September 10, 2022 at 7:50 am

      5 stars
      I just got Seckel pears from my CSA and found this recipe. It was so delicious! Very easy to make and the perfect way to enjoy these sweet little pears. Thank you!

      Reply
    2. Emily says

      September 06, 2022 at 10:32 am

      Could this be made in a 10″ tart pan? I’m sure it will be thinner and bake for less time–just curious if you think any other issues would arise. Thanks!

      Reply
      • Toni Dash says

        September 06, 2022 at 11:43 am

        Hi Emily. I’ve only made this recipe as described so couldn’t tell you how it might be altered if baked in a different size or type of pan. Generally changing the pan, depending on the volume difference, can result in different baking times or if the tart is deeper in a different pan it may be difficult to cook through evenly without overcooking some areas while overcooking others.

        Reply
    3. Neddy says

      October 05, 2017 at 6:39 am

      5 stars
      Your seckle pear soft tart was terrific. I substituted soft goat cheese in a tube and the flavor was delicious. This became a gluten dairy free dessert. (I also subbed non-dairy butter in the crust)

      Reply
    4. PolaM says

      November 11, 2012 at 2:29 pm

      What a beautiful cake! I would love a slice!

      Reply
      • Toni | Boulder Locavore says

        November 11, 2012 at 2:51 pm

        Thank you Pola! It’s such a simple tart and unique I think. Love the consolidated steps to not make a traditional tart shell. Hope you’ll try it! Happy fall to you.

        Reply
    5. john@kitchenriffs says

      November 04, 2012 at 9:27 am

      I’ve had Seckel Pears but it’s been several years, and we didn’t bake with them. But we should – such a lovely dessert you’ve made. Love the cardamom in this – such great flavor. Great pictures. My fav is the bottom, although they’re all excellent.

      Reply
      • Toni | Boulder Locavore says

        November 05, 2012 at 9:04 pm

        Thanks John. I am so glad to discover Seckel Pears. I’ve missed many years without them! They perfect in so many ways; snack sized, great for lunch boxes. I like the bottom pic too!

        Reply
    6. Claire Walter says

      November 04, 2012 at 8:43 am

      We always host Thanksgiving dinner, and our friend Vivian, a wonderful baker, won’t be here this year. She and her man got a better offer from a long-time friend of his who will be in the area. That leaves the baking to me, and my efforts are never as pretty as hers (or yours, Toni). I do pretty well with open-top tarts, however, and I think you just provided me with one dessert recipe. Thanks a lot. I needed that.

      Reply
      • Toni | Boulder Locavore says

        November 05, 2012 at 9:02 pm

        I’m sorry your friend won’t be with you Claire. This dessert could not be easier, really. With the fuss of a traditional crust out of the way it’s really two froms of batter and pears; bake and you are done. It has a beautiful soft texture and is very unique. I was surprised I got the pic’s before it was inhaled at my house!

        Reply
    7. claudia @whats cookin italian cuisine says

      November 04, 2012 at 6:25 am

      What a wonderful recipe. I love pear anything even jelly beans! This is for me…. I cant wait to try it!

      Reply
      • Toni | Boulder Locavore says

        November 05, 2012 at 9:00 pm

        You’ll love this then Claudia. I think what I love most about pears is their subtle, deliciousness and their beautiful juicy texture and shape. The size of these is beyond adorable!

        Reply

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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