I work at ...


We are tailoring content specific to your business.

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe



Pate Sucree/Sweet Pastry:

  • Flour, all-purpose 250.0 g
  • Sugar, icing (confectioner's) 100.0 g
  • Eggs, large (class A), whisked (1 no) 1.0 pc
  • Salt 1.0 ml
  • Butter 100.0 g

Semi Poached Pears:

  • Pear (Williams), cut into slices 360.0 g
  • Water 30.0 ml
  • Rosemary, dried 3.0 g
  • Butter 30.0 g

Creme Patissiere:


  • Light brown sugar 5.0 g

Give this elegant pear tart recipe a try - infused with Rosemary flavours.



  1. Pate Sucree/Sweet Pastry:

    10 minutes
    • Place the flour, icing sugar and salt in a food processor.
    • Add the butter and blend until the mixture resembles fine breadcrumbs.
    • Add the egg and blend through until it forms a ball.
    • Cover with clingfilm and allow to rest for 1 hour.
    • Roll out the dough, shape as desired and blind- bake at 180˚C for 10 minutes.

  2. Semi Poached Pears:

    • In a pan, heat up the butter, water and rosemary.
    • Poach pears until soft and remove.
  3. Creme Patissiere:

    • Bring milk to the boil.
    • In a bowl, mix together egg yolks and sugar. Add in the custard powder.
    • Pour the milk over the yolk mixture and whisk.
    • Place back in the pot and cook, whisking continuously for 10 minutes. Mixture should be thick.
    • Whisk in the butter, NOT OVER THE HEAT
  4. Assemble:

    • Pour crème pâtissière into the tart shell.
    • Place the poached pears in a fan shape
    • Sprinkle brown sugar on top of the pears and bake at 180˚C for 10 minutes