Pear and Nut Pie with Custard Cream
Pie alle pere e frutta secca is an Italian dessert that combines two contrasting pastry layers—crispy puff pastry on the bottom and tender shortcrust pastry on top—sandwiching a luxurious custard filling studded with diced pears and coarsely chopped mixed nuts. The filling's smooth, eggy richness balances the fruit's subtle sweetness and the nuts' earthy crunch, while potato starch keeps the custard light and delicate rather than heavy. This elegant tart suits home bakers comfortable with layered pastries and multiple components, making it perfect for special occasions, holiday gatherings, or when you want to impress guests with genuine Italian technique. Unlike simpler fruit pies, this version enhances humble ingredients—pantry staples like eggs, butter, and potato starch—into a refined dessert that feels restaurant-worthy without excessive complexity.
Ingredients
- 1 puff pastry sheet, round
- 1 shortcrust pastry sheet, round
- 1 ¼ lb pears, peeled and diced
- 2 oz mixed nuts, coarsely chopped
- 3 ½ oz potato starch
- ½ cups granulated sugar, divided
- 2 eggs, whole
- 3 ½ tbsp butter
- 1 egg whitewhole egguse 1 extra whole egg insteadbinder
custard less stable; reduce remaining sugar by 10g
Full guide →
Instructions
- 1
Line a tart pan with removable bottom using the puff pastry sheet, leaving the parchment paper from packaging attached.
- 2
Pierce the puff pastry base all over with a fork.
- 3
Roughly chop the mixed nuts together with 20g of the total sugar.
- 4
Peel and dice the pears into cubes.
- 5
Preheat oven to 350°F.
- 6
Whisk the eggs and egg white vigorously with the remaining sugar using an electric mixer.
- 7
Melt the butter and add it to the egg mixture.
- 8
Fold the potato starch into the cream.
- 9
Distribute the diced pears over the pastry base and sprinkle the chopped nuts on top.
- 10
Pour the custard cream over the pears and nuts.
- 11
Cover with the shortcrust pastry sheet.
- 12
Bake for 60 minutes.
Tips
Keep both pastry sheets cold until assembly. The parchment paper attached to the puff pastry prevents it from rising unevenly; leave it on during the initial setup for even baking.
Whisk the eggs and sugar for a full 2-3 minutes using the electric mixer to incorporate maximum air, creating a lighter, fluffier custard that doesn't sink during baking.
Chop nuts coarsely rather than finely so they retain texture and won't disappear into the custard; this creates pleasant texture contrast throughout.
Good to Know
Cover and refrigerate up to 3 days. Room temperature 2 hours maximum. Do not freeze; custard separates and pastry becomes soggy.
Prepare both pastry components the day before. Assemble and bake same day. Do not fill early; custard absorbs pastry moisture.
Serve at room temperature or chilled. Pairs with strong espresso, sweet wine, or whipped cream.
Common Mistakes
Under-whisk eggs and sugar to avoid dense, sunken custard.
Skip the fork piercing on puff pastry to avoid excessive puffing that displaces filling.
Don't melt butter completely—cool it slightly before mixing into eggs to prevent curdling.
Substitutions
Dairy-Free Swaps
General Alternatives
custard less stable; reduce remaining sugar by 10g
Full guide →FAQ
Can I use frozen puff and shortcrust pastry sheets?
Yes. Thaw both sheets in the refrigerator 2-3 hours before use. Ensure they separate easily without tearing. Keeping cold pastry helps prevent shrinkage during baking.
What if I don't have potato starch?
Cornstarch works 1:1 by weight and produces a slightly glossier filling. Wheat flour requires 0.7:1 ratio but introduces gluten. Avoid tapioca; it becomes stringy when baked. Note: wheat flour adds gluten allergen.
Can I make this pie ahead and freeze it?
Not recommended. Freezing damages the custard's texture—it separates upon thawing—and makes both pastry layers soggy. Bake fresh or refrigerate finished pie maximum 3 days.