• Prep Time
    1 hour
  • Cook Time
    50 minutes
  • Difficulty
  • Serves
  • Author
    Matt's Kitchen

Pudding, Cakes & Baking, Seasonal

Pear & Pecan Tart

Pecan day just a few days away, we thought we’d share our favourite Pear & Pecan Tart recipe using the St. Dalfour Imperial Pear Preserve to create a sweet and nutty tart full of flavour.

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For the pastry

100g softened butter

1 tbsp caster sugar

1 egg yolk

70g plain white flour

70g wholemeal flour

For the filling

100g Pecan nuts (halved)

150g St. Dalfour Imperial Pear Preserve

110g stale wholemeal bread

320g golden syrup

90ml double cream

1 egg yolk

½ freshly squeezed lemon


Cream the butter and sugar together until smooth

Combine with the egg yolk before adding the sifted flours

Once the mixture has formed a ball, leave to chill for 30 minutes

Roll out the pastry to the thickness of a pound coin and put in your greased, removable bottom tart tin

Place the base in the freezer for 30 minutes to help prevent shrinking once cooking

Put the tart base in the oven for 20 mins at 180’c/ Gas mark 4 or until lightly browned

Whilst the base is baking, let’s make the filling

Combine the cream and syrup in a bowl and whisk until combined

Add the egg yolk and wholemeal bread and mix together until it forms a thick yet runny filling

Starting with the St. Dalfour Pear Preserve, build up your tart in layers, alternating between the pear preserve, and your freshly mixed filling

Bake the tart for 30 mins at 180’c/ gas mark 4 or until the filling is set and tender

Once baked and cooled, neatly arrange the pecans around the top with whatever design takes your fancy

Use some more St. Dalfour Imperial Pear Preserve to keep the pecans in place

Serve and enjoy!