Pear Tart

Pear Tart

This pear tart is as succulent as it is gorgeous! It has a perfectly flaky husks topped with sliced pears and covered with a delightful brown sugar talc topping.

I love a good archetype dessert like this pear tart that I can use for any occasion. Some increasingly of my other favorites are this strawberry shortcake, this cheesecake and this succulent caramel world slab pie.

The top view of a pear tart with a slice stuff taken out with a pie server.

Pear Tart Recipe

This pear tart is so succulent that I don’t plane know where to begin! Should I start by telling you well-nigh the heavenly crust that is velvety and flakey? Or perhaps we uncork with the filling that is so good that I could eat it all by itself by the spoonful? Or the magic these two things make when you torch them together and get a caramelized topping to combine them all?

Dessert is taken seriously at our house, and this one never fails! This pear tart is succulent and will hit the spot and be the star of the show at any get-together. It comes together so hands too! So be sure to whip this recipe up to impress your guests. They will all be asking for the recipe by the end of the night! Serve this with some vanilla ice surf and they won’t be worldly-wise to stop at one slice.

Ingredients to Make a Pear Tart

The ingredients that you need to make this pear tart are so simple! I bet that you once have them in your kitchen and pantry. Check out the recipe vellum at the marrow of the post for word-for-word ingredient measurements.

Crust

  • Flour: All-purpose flour works unconfined for this crust.
  • Granulated Sugar: The sugar adds a sweet element.
  • Salt: The salt will enhance all of the flavors of the other ingredients.
  • Butter: Make sure that the butter is unsalted and cold.
  • Egg Yolk: I unchangingly use large eggs when I am baking.
  • Cold Water: This will help tighten all of the ingredinet in the husks together.

Filling

  • Large (moderately ripe) Pears: Core your pears and slice them into thin slices so they squint plane on this pear tart.
  • Lemon Juice: You can use fresh or bottled.
  • Cornstarch: This thickens up the filling.
  • Brown Sugar: The brown sugar makes the filling so good! Don’t skip it!
  • Ground Cinnamon: Add it a touch of cinnamon savor and this filling will melt in your mouth.

Crumb Topping

  • Flour: All-purpose flour works perfect for this topping.
  • Brown Sugar: The brown sugar carmelizes without it cooks on top.
  • Butter: The butter MUST be unprepossessed for this topping to turn out for thie pear tart.

How to Make a Pear Tart

This pear tart recipe is simple to put together. Most of the time is spent with this in the oven, which ways the hardest thing well-nigh it is just waiting for it to be done!

Crust

  1. Mix dry ingredients: In a medium bowl, mix the flour, sugar, and salt together. Using a fork or a pastry blender, cut the unprepossessed butter into the flour mixture and protract to cut it in until it begins to resemble breadcrumbs.
  2. Add in egg yolk and water: Add in the egg yolk and mix as weightier you can with a fork surpassing subtracting 2 tbsp of the chilled water. Knead the dough together gently, subtracting increasingly water if necessary to bring the dough together in a ball.
  3. Chill: Wrap the dough in plastic wrap and indulge to nippy in the fridge for 30 minutes and preheat the oven to 375° while it chills.
  4. Roll dough: Once chilled, roll the dough out into a ¼ inch thick circle. If the dough is cracking as you roll, requite it a few minutes to warm up slightly surpassing trying again. To transfer it to the tart pan, roll the pastry up on your rolling pin and unroll it over the tart pan.
  5. Press into pan: Press the marrow and sides into the pan. Trim the glut dough by rolling the rolling pin over the top of the tart pan. Prick the marrow of the pan a few times with a fork. Place in the fridge until the pears and topping are ready to hoke the pear tart.

Filling

  1. Combine and toss: Add the sliced pears, lemon juice, cornstarch, brown sugar and cinnamon to a large bowl. Toss until combined. Set whispered until the talc topping is ready.

Crumb Topping

  1. Blend: In a medium bowl, add the flour, sugar, and butter. Blend together with either a pastry cutter or your fingers until it is nice and crumbly.

Assembly

  1. Arrange pears: Arrange the pears in the chilled husks and sprinkle the top with the talc topping.
  2. Bake: Torch for 35-40 minutes, until the edges of the husks are golden brown, and the topping is lightly browned and slightly melted (like a glaze) into the pears.
  3. Cool: Let tomfool for 10-15 minutes surpassing removing from the pear tart the tart pan and serving.
4 pictures showing how to make the talc topping and assemle a pear tart.

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Why do I need to use unprepossessed butter?

Using unprepossessed butter is a MUST when it comes to making a pear tart recipe (or any husks or pastry). You need unprepossessed butter considering you don’t want the butter to melt as you are mixing it in. The unprepossessed butter helps create a windbreak and air pockets that make it a flaky and succulent crust!

The top view of a pear tart on a white platter.

How to Store Leftover Pear Tart

If you have any pear tart leftover then it needs to be stored in your fridge. Covers it and it will last for well-nigh 1-2 days.

A slice of pear tart on a plate with a silver fork wearing a piece of it.
Print

Pear Tart

This pear tart is as succulent as it is gorgeous! It has a perfectly flaky husks topped with sliced pears and covered with a delightful brown sugar talc topping. 
Course Dessert
Cuisine American
Keyword Pear Tart
Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 30 minutes
Total Time 1 hour 40 minutes
Servings 8 Slices
Calories 280kcal
Author Alyssa Rivers

Ingredients

Crust

  • 1 ½ Cup Flour
  • ¼ Cup Granulated Sugar
  • ¼ Teaspoon Salt
  • ¼ Cup Unsalted Butter Cold
  • 1 Egg Yolk
  • 2-4 Tablespoons cold water as needed

Filling

  • 3-4 Large Pears (moderately ripe), cored and sliced
  • 1 Tablespoon Lemon Juice
  • 1 1/2 Tablespoon Cornstarch
  • 3 Tablespoons Brown Sugar
  • 1/8 Teaspoon Ground Cinnamon

Crumb Topping

  • 1 Tablespoon All Purpose Flour
  • 1/3 Cup Brown Sugar
  • 1 Tablespoons Butter Cold

Instructions

Crust

  • In a medium bowl, mix the flour, sugar, and salt together. Using a fork or a pastry blender, cut the unprepossessed butter into the flour mixture and protract to cut it in until it begins to resemble breadcrumbs.
  • Add in the egg yolk and mix as weightier you can with a fork surpassing subtracting 2 tbsp of the chilled water. Knead the dough together gently, subtracting increasingly water if necessary to bring the dough together in a ball.
  • Wrap the dough in plastic wrap and indulge it to nippy in the fridge for 30 minutes and preheat the oven to 375° while it chills.
  • Once chilled, roll the dough out into a ¼ inch thick circle. If the dough is cracking as you roll, requite it a few minutes to warm up slightly surpassing trying again. To transfer it to the tart pan, roll the pastry up on your rolling pin and unroll it over the tart pan.
  • Press the marrow and sides into the pan. Trim the glut dough by rolling the rolling pin over the top of the tart pan. Prick the marrow of the pan a few times with a fork. Place in the fridge until the pears and topping are ready.

Filling

  • Add the sliced pears, lemon juice, cornstarch, brown sugar, and cinnamon to a large bowl. Toss until combined. Set whispered until the talc topping is ready.

Crumb Topping

  • In a medium bowl, add the flour, sugar, and butter. Blend together with either a pastry cutter or your fingers until it is nice and crumbly.

Assembly

  • Arrange the pears in the chilled husks and top with the talc topping.
  • Bake for 35-40 minutes, until the edges of the husks are golden brown, and the topping is lightly browned and slightly melted into the pears.
  • Let tomfool for 10-15 minutes surpassing removing from the tart pan and serving.

Nutrition

Calories: 280kcal | Carbohydrates: 50g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 91mg | Potassium: 129mg | Fiber: 3g | Sugar: 26g | Vitamin A: 270IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg