Easy Pear Tart is made with fresh pears, a flaky crust, and a sweet filling that is sure to satisfy any sweet tooth. This pear tart comes together quickly, all you need is a few simple ingredients and a little bit of time to create a delightful dish.
Whether you are an experienced baker or a beginner, this easy fruit tart recipe is simple to follow and will result in a beautiful and tasty treat. This almond pear tart can be served alone, or with a warm scoop of vanilla ice cream or a dollop of whipped cream!
Serve Part Tart at your next party or event
One of the best things about this pear tart is how easy it is to make. With just a handful of ingredients and a few simple steps, you can create a beautiful and tasty dessert that will impress your guests. Plus, you can make it ahead of time and simply reheat it before serving.
This pear tart has a delicate and sweet flavor that pairs perfectly with a variety of other flavors. You can add a scoop of vanilla ice cream or whipped cream on top for a classic dessert pairing. Or, you can get creative and pair it with a drizzle of caramel sauce or a sprinkle of cinnamon for a unique twist. Overall, this easy pear tart is a great dessert option for any party or event. Its simplicity, impressive presentation, and versatile flavors make it a crowd-pleaser that your guests will love.
Why You’ll Love This Simple Pear Tart
- It’s versatile. You can whip up this recipe using sliced apples or peaches if desired. This could give you a great fall-flavored dessert too.
- Impressive Presentation: Not only is this pear tart delicious, but it also looks beautiful. The sliced pears arranged in a circular pattern on top of the tart create an impressive presentation that will impress your guests. Plus, you can easily customize the design to fit the theme of your party or event.
- Not just a dessert. Assuming that we have leftovers the following day, this pear tart also makes for a wonderful breakfast recipe too!
Easy Pear Tart Ingredients
Crust
Flour: You will need 1 cup of all-purpose flour for the base of the crust.
Baking powder: Use ¼ teaspoon of baking powder to get the crust to rise as it bakes.
Salt: Adding in ¼ teaspoon of salt will balance all the flavors in this recipe well.
Butter: To make the crust taste buttery and rich, use ½ cup of unsalted butter that is at room temperature.
Sugar: Using ½ cup of granulated sugar will help the tart taste nice and sweet.
Egg: Help bind the dough together and create nice dough texture by adding in 1 large egg.
Almond extract: Enhance all the incredible flavors in this dough by using ½ teaspoon of almond extract.
Filling
Pears: You will need about 3-4 fresh pears. I think that Bosc or Bartlett pears work best, but you can use what you have on hand or kind you love the best.
Cinnamon sugar: Use some cinnamon sugar for sprinkling over the tart before baking. This helps makes it taste warm and inviting.
Glaze & Topping
Jam: Add in ½ cup of apricot flavored jam for the glaze to have an extra depth of flavor that pairs so well with the pears.
Lemon juice: Use 1 tablespoon of fresh lemon juice to give the glaze a fresh citrus taste.
Almonds: If desired, you can sprinkle some almond slices over the top of your tart. They add a nice bit of crunchy texture that makes for an extra delicious dish.
How to Make Easy Pear Tart
Prep
To start, get the oven preheating to 350°F. Then, coat a 9- to 10-inch tart pan (with a removable bottom) with cooking spray and set it aside.
Next, in a medium size bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, using an electric mixer, beat the butter and ½ cup sugar until light and fluffy; then beat in the egg and almond extract. Try not to leave out the almond extract- it adds such a nice, subtle flavor that really adds so much to this dessert.
After that, reduce the mixer speed to medium and gradually add in the flour, mixing until fully incorporated (the dough will be very soft).
Using a small spatula, spread the dough evenly into the bottom and up the sides of the tart pan. If you are using a tart pan, there’s no need to try and shape the dough at all. It puffs up while baking, so I have a feeling any shaping you’d do would be lost.
Filling
Now, peel, core, and cut each pear into 1 ½- to 2-inch wedges. An apple slicer makes this process a lot easier- just slice it, then take a paring knife to the slices to remove the skin.
Next, arrange one ring of pears with the tips pointing toward the center and slightly overlapping them on top of the dough. For the first layer, gently press them into the dough a bit. Try and leave about ½” around the edges for the crust to puff up- it holds the pears in nicely this way.
Top with another ring, working in the opposite direction. Do the best you can- I seem to lose sight of my circles ¾ of the way around. It still ends up looking great!
Lastly, sprinkle the pears with the cinnamon sugar. I like my cinnamon sugar heavy on the cinnamon. I keep mine in a shaker- it’s super handy!
Bake
Place the tart in the preheated oven and bake until the crust is golden brown, and the pears are tender, this takes about 60 to 70 minutes. Also, check the tart around the 40-45-minute mark- I always need to lay a piece of foil over the top to slow the browning.
Once baked, let the tart cool for about 1 hour.
Glaze
In a small bowl, combine the jam and lemon juice, heat in the microwave for 30 second intervals to heat fully. Then drizzle it over the top of the tart or use a pastry brush to coat the top.
If desired, sprinkle almond slices over the tart as a finishing touch.
Slice, serve and enjoy!
Choosing the Perfect Pears for your Tart
When making an easy pear tart, choosing the right type of pear is essential. Here are some tips to help you select the perfect pears for your tart.
Types of Pears
There are many types of pears available, but not all of them are suitable for baking. The best pears for baking are those that are firm and hold their shape well when cooked. Here are some of the most popular types of pears for baking:
- Bosc Pears: These pears have a brownish-yellow skin and a long, tapered shape. They are firm and hold their shape well when cooked, making them ideal for baking.
- Anjou Pears: Anjou pears have a greenish-yellow skin and a round shape. They are juicy and sweet, making them a great choice for baking.
- Bartlett Pears: Bartlett pears have a greenish-yellow skin that turns yellow when ripe. They are juicy and sweet, and hold their shape well when cooked.
Ripeness
When selecting pears for your tart, it’s important to choose pears that are ripe but not too soft. Here are some tips for selecting ripe pears:
- Check the Neck: Gently press the neck of the pear with your thumb. If it gives slightly, the pear is ripe and ready to eat.
- Smell the Stem: If the stem end of the pear smells sweet, it’s ripe.
- Color: Look for pears that are free of bruises and have a uniform color.
Easy Pear Tart
Ingredients
- 1 cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (1 stick) at room temperature
- ½ cup granulated sugar
- 1 large egg
- ½ tsp almond extract
Filling
- 3-4 Bosc or Bartlett pears
- 2 TBSP cinnamon-sugar for sprinkling on top
Glaze:
- ¼ cup apricot jam
- 1 TBSP fresh lemon juice
- 2 TBSP sliced almonds for topping
Instructions
- Prep: Heat oven to 350°F. Coat a 9- to 10-inch tart pan with removable bottom with cooking spray and set aside.
- Crust: In a medium bowl, whisk together the flour, baking powder, and salt.
- Using an electric mixer, beat the butter and 1/2 cup sugar in a large bowl until light and fluffy; beat in the egg and almond extract. {Try not to leave out the almond extract- it adds such a nice, subtle flavor that really adds so much to this dessert!}
- Reduce the mixer speed to medium and gradually add the flour mixture, mixing until fully incorporated (the dough will be very soft).
- Using a small spatula, spread the dough evenly into the bottom and up the sides of the tart pan.
- IF USING TART PAN--If you are using a tart pan, there's no need to try and shape the dough at all. IF USING PIE PLATE--you might want to attempt to smooth the top edges of your tart. It's certainly not necessary though.
- Filling: Peel, core, and cut each pear into 1 1/2- to 2-inch wedges. An apple slicer makes this process a lot easier- just slice it, then take a paring knife to the slices to remove the skin.
- Arrange one ring of pears with the tips pointing toward the center and slightly overlapping them on top of the dough.
- For the first layer, gently press them into the dough a bit. Try and leave about 1/2" around the edges for the crust to puff up- it holds the pears in nicely this way.
- Top with another ring, working in the opposite direction. Do the best you can- I seem to lose sight of my circles 3/4 of the way around. It still ends up looking great!
- Topping: Sprinkle with the cinnamon sugar. I like my cinnamon sugar heavy on the cinnamon. I keep mine in a shaker- it's super handy!
- Bake: Bake until the crust is golden brown and the pears are tender, 60 to 70 minutes. Check the tart 40-45 minutes in- I always need to lay a piece of foil over the top to slow the browning. Let cool for 1 hour.
- Glaze: Heat the jam and lemon juice until melted and combined. 30 second intervals in a bowl in the microwave while whisking between each should suffice.
- Drizzle glaze over the top of the tart. Add sliced almonds if desired.
- Let cool before slicing and serving or enjoy warm with a scoop of vanilla ice cream.
Notes
Nutrition
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What if I don’t have a tart pan?
If you don’t have a tart pan handy that’s okay! You can simply use a pie plate instead. While I do recommend this Wilton Tart Pan with the removable bottom, you can use any pie pan just as easily. If using a pie plate I do recommend smoothing out the top edges of the pie crust, but that’s just for looks and definitely not an actual requirement.
How long is this tart good for?
The easy pear tart can be stored in an airtight container at room temperature for up to 2 days. If you want to keep it longer, it can be stored in the refrigerator for up to 5 days.
How do you make a mini pear tart?
To make a mini pear tart, use a smaller tart pan or a muffin tin. You can section out the crust dough into smaller portions to fit the pan or each muffin cup. Adjust the amount of filling accordingly and bake for a shorter time.
Can you make a vegan pear tart?
Yes, you can make a vegan pear tart by using a vegan pastry crust and a vegan filling. Substitute butter with coconut oil or vegan margarine.
How do you make a gluten-free pear tart?
To make a gluten-free crust, use a GF flour blend for the dough. You can use almond flour or coconut flour instead of wheat flour. All the other ingredients are naturally GF, but be sure to check for yourself to make sure your dessert is truly gluten free.
What are some other ways to use up a surplus of pears?
Pears can be used in a variety of ways, such as in salads, smoothies, jams, and chutneys. They can also be roasted, poached, or grilled to bring out their natural sweetness. Pears can also be used in savory dishes, such as roasted pork or chicken.
Try even more amazing tart recipes here:
- MILK TARTS
- SUGAR COOKIE FRUIT TARTS
- FRUIT TART RECIPE
- CHEESY VEGETABLE TARTS
- EASY CARAMEL APPLE TART
- GLAZED STRAWBERRY TART
- MINI FRESH FRUIT TARTS
- STRAWBERRY POP TARTS
Easy Pear Tart uses pantry staple ingredients to create this delightful treat from scratch! You’re going to love the warm cinnamon and sweet pear combination in every buttery crust-filled bite of this pear tart.
Stumpy says
something seems to be wrong with the print function. it only prints the title of the recipe.
tacomama says
I have made this twice now and the amount of batter/dough seems to be much less than what your photo shows. Your batter (before baking) seems to come up quite high in the tart pan and mine is maybe 1/2″ thick. My first one obviously baked way to long. Today I’m trying to bake it only 40 min. Hopefully the pears will still cook as much as they need to. If you have any suggestions, I’d love to hear them.
Jaime says
i just made this for the first time. my pan seems bigger than the one pictured, so next time I will try it with one and a half recipes. that may work .