Geneva-Style Pear Tart Recipe
Geneva-Style Pear Tart
Flavors of Switzerland
Total time: 30 to 60 minutes

Preparation and baking time: 60 minutes
Oven temperature: 220°C / 450°F

Difficulty: Easy
Chef's Note

During the night of December 11-12, 1602, the Genevans victoriously repelled a surprise attack by the troops of the Duke of Savoy, Charles-Emmanuel I, who had sworn to burn his boots rather than not take Geneva. The Savoyards had tried entering the city with ladders. The commemoration of the scaling of the city walls gives rise each year to celebrations and banquets marking the Genevan success, and includes various specialties including this pear tart.

For 6-8 servings

- 300 g (10 oz.) pie pastry or puff pastry
- 8 ripe pears, peeled and thinly sliced
- 100 g (3 1/2 oz.) orangeat and citronnat, finely diced (see chef's note)
- 100 g (3 1/2 oz.) raisins
- 40 g (1 1/2 oz.) raw brown sugar
- 30 g (1 oz.) white sugar
- 20 g (2/3 oz.) flour
- ground cinnamon
- 100 ml (6 Tbsp.) white wine
- 100 ml (6 Tbsp.) cream
- 25 ml (5 tsp.) walnut oil
  1. Line a 24 cm (10") pie plate with the pastry; prick with a fork.
  2. Combine the white sugar, cinnamon and flour; sprinkle this mixture into the pastry case. 
  3. Combine the sliced pears with the orangeat and citronnat, raisins and walnut oil; spread in the pastry.
  4. Sprinkle on the white wine (all or part, depending on the juice given off by the pears); sprinkle with the brown sugar; pour on the cream.
  5. Bake in a preheated 220° C (450° F) oven for 30-35 minutes.
  6. Remove from the oven; once cool, remove from the pan after loosening the edges if necessary.

Malvoisie wine

Need help?

Orangeat and citronnat are almond paste filled with candied orange or lemon peel, covered with white fondant and orange or lemon zest. If you can't find them, simply add candied orange or lemon peel with some almond paste.

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In collaboration with the Geneva Tourist Office

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