Why You’ll Love This Recipe

This pear tart is the ultimate dessert for any occasion. It’s a fantastic way to showcase the natural sweetness of ripe pears while pairing them with a delicate, buttery crust that’s crispy and light. The warm apricot glaze gives the tart a beautiful shine and adds a subtle sweetness that perfectly complements the pears. Whether served at a dinner party or enjoyed with your afternoon coffee or tea, this pear tart will definitely become a favorite. It’s a treat that’s easy to make yet feels incredibly special.

Ingredients

For the Crust:

1 1/4 cups (160g) all-purpose flour
1/4 cup (30g) powdered sugar
1/2 tsp salt
1/2 cup (113g) cold unsalted butter, cut into small cubes
1 egg yolk
2–3 tbsp ice water

For the Filling:

3–4 ripe but firm pears (Bosc or Bartlett work well)
1 tbsp lemon juice
2 tbsp granulated sugar
1/2 tsp cinnamon (optional)
1 tsp vanilla extract
1 tbsp all-purpose flour

For the Glaze:

2 tbsp apricot jam or honey
1 tsp water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pear Tart Recipe

Directions

Make the Tart Crust:
In a mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and stir to combine. Gradually drizzle in the ice water, one tablespoon at a time, mixing just until the dough comes together. Turn the dough out onto a floured surface, shape it into a flat disk, wrap it in plastic, and refrigerate for 30 minutes.
Roll Out and Pre-Bake the Crust:
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 10-inch round. Transfer it to a 9-inch tart pan with a removable bottom and gently press it into the sides. Trim any excess dough. Prick the bottom with a fork, line the crust with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then return the crust to the oven and bake for another 5 minutes until lightly golden. Let the crust cool completely.
Prepare the Pears:
Peel the pears if desired, then core and slice them into thin, even slices about 1/8 inch thick. Place the slices in a bowl and gently toss with the lemon juice, granulated sugar, cinnamon (if using), vanilla extract, and flour until evenly coated.
Assemble the Tart:
Arrange the pear slices in overlapping concentric circles inside the cooled tart crust, starting from the outer edge and working toward the center. Slightly fan the slices for a decorative look. Bake the tart at 375°F (190°C) for 30 to 35 minutes, or until the pears are tender and the edges are just beginning to brown.
Glaze and Finish:
While the tart is still warm, combine the apricot jam or honey with the water in a small saucepan. Warm over low heat, stirring until smooth and liquid. Using a pastry brush, gently apply the glaze over the surface of the pears to add a glossy finish. Let the tart cool completely in the pan before removing and slicing.

Servings and Timing

Prep Time: 25 minutes
Cook Time: 40 minutes
Additional Time: 30 minutes (for cooling)
Total Time: 1 hour 35 minutes
Servings: 8–10 slices

Storage/Reheating

To store the pear tart, cover it loosely with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 20-30 seconds or reheat the entire tart in the oven at 350°F (175°C) for 10 minutes to warm it through.

FAQs

How do I prevent the pear tart crust from getting soggy?

To prevent the crust from becoming soggy, make sure to pre-bake the crust until it’s lightly golden. The step of using pie weights during the initial bake helps ensure the base stays firm.

Can I use a store-bought crust for this recipe?

Yes, you can use a store-bought pie crust, but homemade crust adds extra flavor and texture to the tart, making it truly special.

What kind of pears are best for this tart?

Firm pears like Bosc or Bartlett are ideal for baking because they hold their shape well and provide a sweet, juicy filling.

Can I substitute the apricot glaze for something else?

You can substitute apricot jam with other fruit jams like raspberry or peach, or use honey for a more natural sweetness.

How can I make this tart gluten-free?

To make this tart gluten-free, substitute the all-purpose flour with a gluten-free flour blend that works for baking, ensuring the crust and filling are made with the appropriate flour substitute.

Can I make the tart ahead of time?

Yes, you can make the tart a day in advance. Just store it in an airtight container in the fridge, and reheat slices before serving.

Can I freeze this pear tart?

Yes, the pear tart can be frozen. After baking and cooling, wrap the tart tightly in plastic wrap and aluminum foil and freeze for up to a month. Thaw it at room temperature and reheat before serving.

Can I add nuts to this pear tart?

Yes, you can sprinkle chopped nuts like walnuts or almonds on top of the pears before baking for added crunch and flavor.

Can I make this tart without the glaze?

While the glaze adds a nice finishing touch, you can skip it if you prefer a more rustic look or don’t want the extra sweetness.

How do I know when the pears are fully baked?

The pears are fully baked when they are tender and slightly caramelized at the edges, which typically takes around 30–35 minutes in the oven.

Conclusion

This pear tart is an elegant, delicious, and simple dessert that everyone will love. The crisp, buttery crust paired with the sweet, tender pears makes for a treat that’s both comforting and impressive. Whether you’re serving it for a special occasion or just as a sweet treat with tea, this pear tart is sure to become a favorite in your recipe repertoire.

Pear Tart Recipe

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This pear tart combines a buttery, flaky crust with tender slices of sweet pears, topped with a glossy apricot glaze. It’s an elegant and simple dessert perfect for any occasion, from dinner parties to afternoon tea.

Author: Amy
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 35 minutes
Yield: 8–10 slices
Category: Dessert
Method: Baking
Cuisine: European
Diet: Vegetarian

Instructions

Make the Tart Crust: In a mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and stir to combine. Gradually drizzle in the ice water, one tablespoon at a time, mixing just until the dough comes together. Turn the dough out onto a floured surface, shape it into a flat disk, wrap it in plastic, and refrigerate for 30 minutes.
Roll Out and Pre-Bake the Crust: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 10-inch round. Transfer it to a 9-inch tart pan with a removable bottom and gently press it into the sides. Trim any excess dough. Prick the bottom with a fork, line the crust with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then return the crust to the oven and bake for another 5 minutes until lightly golden. Let the crust cool completely.
Prepare the Pears: Peel the pears if desired, then core and slice them into thin, even slices about 1/8 inch thick. Place the slices in a bowl and gently toss with the lemon juice, granulated sugar, cinnamon (if using), vanilla extract, and flour until evenly coated.
Assemble the Tart: Arrange the pear slices in overlapping concentric circles inside the cooled tart crust, starting from the outer edge and working toward the center. Slightly fan the slices for a decorative look. Bake the tart at 375°F (190°C) for 30 to 35 minutes, or until the pears are tender and the edges are just beginning to brown.
Glaze and Finish: While the tart is still warm, combine the apricot jam or honey with the water in a small saucepan. Warm over low heat, stirring until smooth and liquid. Using a pastry brush, gently apply the glaze over the surface of the pears to add a glossy finish. Let the tart cool completely in the pan before removing and slicing.