Pear, Pineapple, and Pepper

Preparation info

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Appears in

Book of Tarts

Book of Tarts

By Maury Rubin

Published 1995

  • About

Not a law firm.


  • ¼ cup granulated sugar
  • cup heavy cream
  • 2 medium Bartlett pears
  • Juice of ½ lemon
  • ¼ ripe pineapple
  • ¼ teaspoon coarsely ground white pepper or black pepper
  • 6 partially baked tart shells (see note), made with Cracked Pepper Tart Dough, rings left on


    1. Preheat the oven to 375°F.
    2. Combine the sugar and cream in a medium saucepan, and heat over medium heat, stirring gently, until the sugar has dissolved. Remove from the heat.
    3. Peel the pears, slice lengthwise in half, and core. Cut them into 1-inch long triangular shapes, and place in a medium bowl. Toss with the lemon juice.
    4. Peel the pineapple and cut it into pieces the same size as the pear. Add to the pears, then add the cream, pepper, and toss to coat.
    5. Place the tart shells on a baking sheet lined with parchment paper. Fill the shells with the pears and pineapple, mounding the fruit in the centers. If there’s any cream mixture remaining in the bottom of the bowl pour over the tops of the tarts.
    6. Bake for 25 to 30 minutes, until the fruit is slightly browned on the tips and the juices are bubbling slowly around the edges of the tarts. Remove from the oven and let sit for 30 seconds, then remove the tart rings with tongs. Using a wide spatula, transfer to a wire rack to cool.

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