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Pear tart with maple-caramelized pecans

Difficulty: Hard




Preparation (min)


Total (min)


Pecan and rolled oat base


  • 1 1/3 cup (330 ml) whole pecans
  • 1 cup (250 ml) rolled oats
  • 1/4 tsp. (1 ml) sea salt
  • 2 tbsp. (30 ml) canola oil
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 ml) maple syrup


Maple-caramelized pears

  • 2 tbsp. (30 ml) unsalted butter
  • 1/4 cup (60 ml) maple syrup
  • 4 medium Bartlett pears, cored, peeled and cut into 8 pieces

Maple-caramelized pecans

  • 1 cup (250 ml) pecans
  • 1/4 cup (60 ml) maple syrup


  • 1/3 cup (80 ml) milk chocolate pieces




  1. Prepare the base: Preheat oven to 300°F (150°C).
  2. In a food processor, chop pecans until they’re the texture of rolled oats. Transfer to a large bowl, and mix in rolled oats and salt.
  3. In a small bowl, using a fork, whisk oil, water and maple syrup. Add to pecan-oat mixture in bowl, mixing well, and let sit for 10 min so the rolled oats absorb the liquid and the mixture can be rolled into a ball by hand.
  4. Line a cookie sheet with parchment paper. Top with dough and spread it by hand to make an 8 in. (20 cm) circle. Bake dough in oven until golden, 40 to 50 min. Let cool on a cake rack at room temperature.
  5. Meanwhile, prepare the topping: In a medium nonstick frying pan over medium-high heat, melt butter and heat maple syrup. Add pears and caramelize until deep golden and the liquid has entirely evaporated. Set aside.
  6. Prepare pecans: After removing base from oven, bring oven temperature up to 325°F (160°C). Roast pecans in oven 15 min., turn off oven and leave pecans in oven. Line a cookie sheet with parchment paper.
  7. In a small nonstick frying pan over high heat, bring maple syrup to a boil. Reduce heat to low, and simmer syrup for 2 min. to reduce it. Mix in pecans, stirring constantly until caramelized, and then spread evenly over prepared cookie sheet. Let cool at room temperature, then break into pieces.
  8. Assemble and decorate the tart: Melt chocolate in a double boiler. Brush tart base with melted chocolate. Top with pears in a fan shape, then with caramelized pecans, and serve.
Photos : Tango [Vitalité Québec] APRIL 2013
Recipe: Josée Fiset

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