Tart with plum pears and cream

Custard tart, pears and plums

Dried plum pear tart and cream, scented with candied orange zest. A dessert that tastes like winter, christmas and good things, enclosed within a PASTA BRISÉE (watch the recipe video) tender and sunk in a soft cooked cream. This is one of my favorite winter tarts, especially because it's really easy to do. The difficulty is close to zero: for the base you have to just mix all the ingredients together, It rests over the fruit and pours an egg cream and butter for finishing. Then in the oven and you'll hear what perfume. I suggest you use a soft and rather mature type of pear, so that cooks perfectly while remaining firm.

On the other hand, the RECIPES OF PIES, whichever way they're prepared, they're always successful: from the simple CHOCOLATE AND CHEESE TART sicilian style up to the more creative ones such as the WHITE CHOCOLATE TART, LEMON AND PISTACHIO or the sumptuous TART COVERED WITH PEARS AND CHOCOLATE. If you like you can accompany the plum and cream pear tart with the classic vanilla ice cream, but I prefer a good cup of grappa and a little’ of sound meditation.

If you love the peres, a sweet and versatile fruit, have a look at all my RECIPES WITH PEARS and above all don't miss the PEARS COOKED AND SPICED WITH RED WINE. An extremely elegant delight to bring to the table. And now I wish you good day.


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  • 180 grams soft butter
  • 20 milliliters of warm whole milk
  • 1 egg yolk
  • a pinch of salt
  • one teaspoon of granulated sugar
  • a pinch of ground cinnamon
  • 250 grams of flour 00
  • 5 boiled pears
  • 15-20 dried plums (already soaked in warm water for 10 minutes)
  • 40 grams of candied orange peel
  • 3 whole eggs
  • 25 grams of ground almonds
  • 100 grams caster sugar
  • 150 grams of cream
  • 25 grams butter, melted
  • 15 milliliters of grappa
  • a tablespoon of flour 00


FOR dough crust (look at the VIDEO RECIPE ON MY YOUTUBE CHANNEL) You can prepare it the day before, mix all ingredients together by hand or in a food processor using the hook-leaved, working with your fingertips until the dough is smooth and no lumps. Wrap the dough in plastic wrap and let it rest in the refrigerator for 2 hours or more.

Peel the pears, cut them in half and then divide each half into 4 pieces. Cut in half the plums already mingled in hot water (you can also add a teaspoon of liquor) and well squeezed.

FOR CREAM: put all the ingredients in a bowl and blend the mixture until the mixture is liquid and homogeneous.

Preheat the oven to 180 degrees static. Grease and flour a cake mold of 20-24 cm in diameter, cover it with the shortcrust pastry and prick the bottom and sides of the pie with the prongs of a fork. Have the bottom fan pears and plums (or as I did in the photo or as Favorites), then pour over the egg mixture and cream. Bake for 40 minutes or until the pie is golden brown not. Then cool the cake and sprinkle with icing sugar before serving. Bon appétit!

THE PAIRING: Moscato Passito Villa Monticelli, farm house Barberani, of Orvieto. A wine with delicate aromas of Apricot and peaches, with a soft and warm, from the elegant citrus acidity, with a slightly bitter aftertaste reminiscent of Sicilian almonds.

Tart with plum pears and creamTart with plum pears and cream


Tart with plum pears and creamTart with plum pears and cream

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Paola November 23rd, 2020 at 18:09

Hi Ada sorry.. I didn't get pasta.. She was very soft. I got something wrong. Or I got the doubt that the amount of milk was 20 ml and not 20 cl?
Thank you if you have time to answer me!

Ada Parisi November 23rd, 2020 at 18:11

Eh no, you have to apologize to me, because obviously milk is 20 milliliters, one or two tablespoons depending on how much the dough takes. I'm the one who got it wrong., the recipe is a long time ago and I should have seen it again. Forgive me, i owe you a dough. Try again because the dessert is really yummy. Excuse me again. ADA

Valentina December 31, 2015 at 12:03

Hi Ada,tomorrow I try other recipes (I'm a fan “secret”). Can I prepare it in the morning for the evening or better serve hot?

Ada Parisi December 31, 2015 at 14:49

Hi Valentina, Meanwhile, thanks for the appreciation. This tart is delicious warm. However, you can make it in advance and then Preheat oven to 200° e, When it reaches the temperature, switch off and put inside the tart for 3-4 minutes. You'll be fine. Let me know and lots of good wishes for the coming year. ADA

Valentina January 2, 2016 at 21:24

Tried to friends tonight (first the risotto with leeks and chestnuts,without Bacon because I'm a vegetarian). The dinner had a great success,Thank you very much!!

Ada Parisi January 3, 2016 at 10:24

That joy Valentina!!!! I loved this cake! Hug and best wishes !!!! ADA

Simona December 1, 2015 at 13:09

I didn't understand a thing…., I can peel the pears and plums I…All right.
Then write : For cream put all ingredients in a bowl and blend the mixture until the mixture is liquid and homogeneous.

ER. what ingredients? Those who advance? that is, reading the ingredients. all those who advance from candied orange peel?
Scusa la domanda ma non ho capito bene 🙁

Ada Parisi December 1, 2015 at 14:11

Hello Simona, of course she jumped a sentence, Thanks for letting me know: Yes for the cream you use all ingredients after the candies (just processing them), and did the phrase ' for cream '. Now you should understand. Will you let me know? ADA

Ivana April 28, 2016 at 22:47

in fact I had been thinking the same thing ... my choice and’ been to put candied oranges do not blend but dice and sprinkle pears and plums before pouring the cream.
Really special and delicious even if made the day before!

Ada Parisi April 29, 2016 at 11:18

Thanks Ivana! And it is one of my favorite winter pies, with the fusion of flavours spiced who knows so much about fireplace!

Ivana April 27, 2015 at 14:00

ADAaaaaaaa! TuMiTenti3VolteTanto!!!!
GIA’ done twice and sorry for the late comment …I was too busy eating it :-))))
Simply amazing, I used plums in the Tin box that were already’ soft and I didn't put them to soak.
I confess that I don't like too much the cream cakes but this cake…You can't fall in love with her!
Be repeated at will ',
Thank you!

Ada Parisi April 27, 2015 at 14:14

Ivy what good news that you gave me!!!! I love this cake and so far I had not had any evidence of people who had prepared! And now I have it!!! You've made me really happy, Today my day ' has turned '! So happy I! Kisses, ADA

speedy70 March 16, 2015 at 19:44

What a beautiful gourmet tart, very inviting!!!!

Sicilians creative in the kitchen March 16, 2015 at 20:49

Hello! Welcome! Thank you so much! In fact I reflects.. I am golosissimaaa!

Yahya Makki March 16, 2015 at 12:42

ADA, is wonderful. I guess the flavor and aroma and at this time I do more harm than good, I am an eternal hungry, But how do you?
I hold you strong, I think I will try soon.
Happy Monday! In.

Sicilians creative in the kitchen March 16, 2015 at 17:29

Alessia Hi! Thanks! There are two of us to be hungry, but you are too beautiful, which I would say is not bad! And also I hold you strong! Good start of week! Hope to see you soon!

Anna March 13, 2015 at 17:32

That goodness!! Very good as always. To do absolutely.
Best wishes Anne


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