Pear Tart Recipe – Eats Now

Name: Pear Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) flour; 1/2 cup (125 ml) stick frozen butter; 3 tbsp (45 ml) cold water; 1/4 tsp (1 ml) salt; 3/4 cup (175 ml) sugar; 1/2 stick butter, at room temperature; 1/4 cup (60 ml) flour; 1/3 cup (80 ml) almonds, blanched or not; 2 eggs, at room temperature; 1 tsp (5 ml) vanilla; 1-1/2 large sized can of pears; 3 lbs (1.4 kg). approximately of fresh barely ripe bosc or bartletts pears, peeled, cored and rubbed with lemon

Servings: persons

1 cup (225 ml) flour
1/2 cup (125 ml) stick frozen butter
3 tbsp (45 ml) cold water
1/4 tsp (1 ml) salt
3/4 cup (175 ml) sugar
1/2 stick butter, at room temperature
1/4 cup (60 ml) flour
1/3 cup (80 ml) almonds, blanched or not
2 eggs, at room temperature
1 tsp (5 ml) vanilla
1-1/2 large sized can of pears
3 lbs (1.4 kg). approximately of fresh barely ripe bosc or bartletts pears, peeled, cored and rubbed with lemon

1
["Preheat oven to 450 degrees", "Crust: Put 1 cup (225 ml) flour and 1 stick frozen butter (cut into a 1/2"" dice) into food processor: give the machine a few quick on/offs, then pit it on for 15 seconds steady.", "Add 3 tbsp (45 ml) cold water in which 1/4 tsp (1 ml).", "salt was dissolved.", "Process for 15 seconds.", "Dump onto floured board, and roll into a round that nicely fits into a 9"" pie pan.", "Crimp the edges of the dough to make it attractive, then refrigerate.", "Mix by hand, mixer or food processor sugar, butter, flour, almonds, eggs and vanilla until blended and slightly smooth.", "Quarter pears.", "Place a layer of pears in the pie pan with the fat ends near the rim of pan and the outside of the pears pointing down.", "Pour in about one third of the filling.", "Do another layer of pears, this time with the outsides of the pears pointing up (Stagger with bottom row of pears so that they do not fit right on top of the bottom layer of pears making a nice rosette pattern).", "Pour the rest of the filling over the pears.", "Bake at once for 15 minutes, then lower heat to 350 degrees (175 C.) and bake for 45 minutes or until crust and filling nicely browned.", "Best served two hours out of oven."]

829

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup (225 ml) flour, 1/2 cup (125 ml) stick frozen butter, 3 tbsp (45 ml) cold water, 1/4 tsp (1 ml) salt, and more.

Yes, Pear Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions