Chiara’s Pear Torte
an opulent ode to pear, imbued with with vanilla, rum, and cane sugar. A swoon-worthy symphony of fall flavors.
"La Torta di Pere della Chiara” is a recipe to print out, laminate and keep somewhere safe.
I tasted Chiara’s desserts after one of the greatest meals of my life.
Full to bursting, by some miracle I made space for this. It’s incredibly rich, but the fruit takes center stage.
Each bite is imbued with opulent pear flavor, amplified by vanilla, rum, and caramelized cane sugar. A symphony of fall flavors.
A scoop of vanilla ice cream on the side is highly recommended.
At Cammillo Trattoria, Chiara serves gelato alla crema from Florentine institution, Vivoli.
Ingredients
Makes one 10-inch torte. Serves 10 to 12
1 tablespoon (15 g) unsalted butter, softened
1 cup plus 2 tablespoons (260 g) Demerara sugar *sugar in the raw
1 cup (43 g) all-purpose flour
1 ½ teaspoon aluminum-free baking powder
1 ¼ teaspoon fine sea salt
2 large eggs, lightly beaten
½ cup (125 ml | 122 g) heavy cream
2 tablespoons (30 ml | 30 g) dark rum
1 ½ teaspoons (7 g) pure vanilla extract
5 or 6 medium (1500 g) Bartlett, Bosc, or Anjou pears, or other firm pears, peeled, cored, and thinly sliced
Procedure
Preheat the oven to 350°F (175°C).
Using a paper towel or a pastry brush, thoroughly butter a 10-inch springform pan. Sprinkle the pan with 2 tablespoons of sugar to evenly coat the bottom and sides of the pan.
In a large bowl, whisk together 1 cup of the sugar with the flour, baking powder, and salt.
In a separate bowl, whisk the eggs, cream, rum, and vanilla, pour into the dry ingredients, and gently fold the batter just to combine.
Pour half of the batter into the pan and arrange half the pears over evenly. Pour the remaining batter over and arrange the rest of the pears on top.
Sprinkle the top with the remaining 2 tablespoons sugar. Place on a rimmed baking sheet and bake for 1 hour and 5 minutes, or until the top is golden brown and the fruit juices are softly bubbling.
Remove the torte from the oven and let cool completely in the pan before serving.
*This torte keeps well for up to 3 days. Serve at room temperature—the flavor deepens over time.