Velvety Peach and Pear Tart Recipe
Velvety Peach and Pear Tart
The Cuisine of Greater Montreal
Total time: 1hr to 2hr

Preparation time: 15 minutes
Resting time: 10 minutes
Baking time: 1 hour

Difficulty: Average
Chef's Note

This is an extra velvety pie. The wonderful combination of peaches and pears is a silky delight in your mouth.
Comments and recipe from Josée Fiset, for Première Moisson

Prepare the filling before the crust. The preparation time for the latter will allow the sugar, cornstarch and fruits to combine better before cooking.
Tip from Dominique Boué of Première Moisson

For 6-8 servings

Pastry crust
- 130 g (1/2 cup) cane sugar
- 200 g (3/4 cup) softened unsalted butter
- 250 g (1 1/3 cups) unbleached flour
- a pinch of sea salt

- 4 medium peaches, peeled and cut into 2 cm (3/4") cubes
- 3 large Bartlett or other pears, peeled and cut into 2 cm (3/4") cubes
- 80 g (1/3 cup) cane sugar
- 2 Tbsp. cornstarch
- 2 Tbsp. apple jelly (optional)

- 23 cm (9") round Pyrex, ceramic or terra cotta pie plate


  1. In a bowl, cream the softened butter and sugar together with a wooden spoon.
  2. Add the flour and salt without overworking.
  3. Form into a ball with your hands, mixing very little - about 1 minute.
  4. Let the pastry rest in the refrigerator for about 10 minutes - it shouldn't harden.


  1. In a bowl, thoroughly combine all the ingredients and set aside.


  1. Preheat the oven to 180° C (350° F).
  2. Place the pastry in the center of the pie plate then spread it out evenly with your fingers, working from the center toward the edges.
  3. Place a sheet of parchment paper on the pastry and cover with 2 cups dried beans to prevent the pastry from bubbling up during baking.
  4. Bake on the lower rack of the oven for about 10 minutes.
  5. Remove from the oven and remove the beans and parchment.
  6. Pour the filling into the pastry. Bake for another 50-60 minutes or until the crust is golden.
  7. Remove from the oven and cool at room temperature before serving.

Optional finish

  1. Heat the apple jelly without boiling.
  2. Brush the jelly over the top of the pie when you take it out of the oven to give it a nice shine.
More recipe ideas

Première Moisson is Quebec's largest artisanal bakery.

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