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Easy Pear Tart

Using fresh pears and basic pantry staples we can create a perfect dessert from scratch. This easy pear tart is topped with sliced almonds and a refreshing glaze for the ultimate experience.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American, French
Keyword: Easy Pear Tart
Servings: 8
Calories: 306kcal

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 3-4 Bosc or Barlett pears
  • 2 tablespoons cinnamon-sugar for sprinkling on top

Glaze:

  • 1/4 cup apricot jam
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons 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.

Add 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.
  • Let cool before slicing and serving or enjoy warm with a scoop of vanilla ice cream.

Notes

Note: I've never used all 4 pears! In the photos below, I used just over 2 pears. I could have topped the tart with the remaining slices of pear #3 and it would have still tasted great. Maybe if you use a pie pan instead of a tart pan, the 4th pear will fit?!

Nutrition

Calories: 306kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 87mg | Potassium: 154mg | Fiber: 3g | Sugar: 26g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg