pear dessert

This French pear tart recipe is a total WIN! Absolute perfection in both presentation and taste!

French Pear Tart

all-purpose flour

tbsp sugar

tsp salt

tbsp unsalted butter, melted

pears,

unsalted butter

water

fig preserves

Position one oven rack to middle, and move the second rack to the top slot.

In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough.

Transfer dough to a 9-inch tart pan with a removable bottom. With your hands press dough down to spread on bottom and onto the rims of the pan.

Place in the oven on the middle rack and bake for 30 minutes, or until crust turns golden brown. When ready remove crust from oven and let sit to cool. Leave oven on.

Meanwhile, heat the fig preserves in microwave for about 40 seconds. Pour heated fig preserves through a mesh strainer to separate chunks from liquid.

Now, slice five pears into 1/2-inch slices, discarding core.

Heat 1 tbsp of butter in a large cast iron skillet. Add pear slices and 1 tbsp water. Cover and cook on medium heat until pears are slightly tender; about 3 minutes.

Remove pears onto a large platter and let sit to cool.

Take the remaining three pears and cut them in the same manner.

Now melt 2 tbsp of butter in previously used cast iron skillet. Add newly-sliced pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes; stir occasionally until pears are very tender.

Take a potato masher and mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens.

Transfer pear-fig puree onto the now cooled crust; spread evenly.

Now, take the cooled pear slices and begin to assemble them in layered circles, starting at the outer edges (see photo).

Place tart on the middle rack of the oven. Bake in 350 degree F-heated oven for 30 minutes.

Warm up the strained liquid fig preserves for 20 seconds in the microwave.

When tart is ready, remove from oven and brush surface of the pears evenly with the warmed fig liquid.

Return to oven and place on the top rack. Broil very briefly; watching carefully until pears gain a nice caramelized look.

Remove from oven and let cool for at least 1 1/2 hours before serving.

When ready, place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards (see photo).

Cut pear fig tart into eight slices and serve. Enjoy!

This recipe has fantastic flavor and is beautiful in color. Our experience Was that the skin on the pairs was too chewy for the rest of the tart. We love it, but next time we are going to try peeling the pairs first. I do realize peeling the pairs will likely result in a lighter color outside of the tart.

Wow, this turned out great!  I decided to make a pear tart after we received 2 boxes of Bosc pears for Christmas and were worried we wouldn’t eat them all before they got mushy.  This was the first recipe I came across and I happened to have a jar of fig/ginger preserves in the back of the fridge.  I did peel the pears because some were bruised with tough skins.  What a perfect way to use up the pears. My tart pan is 10 inches.  There was plenty of dough but I used a couple extra pears.  My husband thinks I’m the greatest baker, snapping photos to send to the giver of the pears.  I didn’t tell him it’s just a great recipe.  Thanks for sharing it!

I needed a baking win after a cake fail the day before. This tart exceeded my expectations. Added a 1/2 tsp of Mexican vanilla to filling, So delicious and gorgeous. Will definitely be making this again. Thanks for a wonderful recipe and excellent instructions/photos.

Recipe video above. This delightful Pear Tart is filled with a frangipane cream made with pistachios rather than the usual almonds, which gives it a dazzling green colour and stunning flavour. It&#039;s a perfect Autumn dessert that makes the most of ripe pears when they&#039;re in season. Smart and yet rustically casual, this tart is fitting for any occasion!

Pistachio Pear Tart

Sweet Tart Crust ((Note 1))

pears

lemon (,

white sugar

tsp vanilla extract

/ 7 tbsp unsalted butter

caster sugar

pistachios (unsalted, roasted) (, shelled and skinned (blitz until fine powder))

tbsp pistachios (unsalted, roasted) (, finely chopped (for sprinkling))

apricot jam (, mixed

Make and bake Tart Crust, then fully cool before using.

Peel, remove stem, then halve and core (I use melon baller). Keep peeled pears in a separate bowl of water with a squeeze of lemon juice (to stop them going brown).

Place 2L / 2 quarts water, sugar and vanilla in a pot and bring it to a boil. Lower heat so the water is rippling but there are no large bubbles breaking on surface. Beads of tiny bubbles is fine.

Place pears into pot, poach for 20 - 25 minutes until pears are soft all the way through. Check with a knife on the side, not top of pears. (Note 5).

Once cooked, drain on paper towels until fully cool.

Poached pears

Mix butter and sugar with a wooden spoon until smooth.

Add eggs one at a time, whisking each until fully incorporated before adding the next.

Mix in pistachio until fully incorporated.

Pistachio filling:

Preheat oven to 200°C/390°F (180°C fan).

Spread pistachio mixture in tart crust, and smooth the surface.

Place 7 pear halves on top in a radial pattern with the narrow ends pointing inwards. Cut the 8th half so it will fit in the centre, and place in middle of tart. Slightly push pears in so that they&#039;re partially submerged (see reference photo / video above).

Bake for 35 minutes. Remove from oven.

While still warm, brush with apricot jam glaze to make it shiny, then sprinkle with chopped pistachios.

Fully cool, then slice to serve. It&#039;s beautiful just served as-is. Optional extras: a dollop of creme fraiche (pictured in post), whipped cream or ice cream.

Constructing tart:

This warming, spiced and delicious Vegan Ginger and Pear Sticky Toffee Pudding is delectable. Not your usual, it has been festive-ed it up (is that a word? It is now!) with spicy ginger, and added pears for that winter feel. Incredible with vegan ice-cream or vegan cream!

Vegan Ginger and Pear Sticky Toffee Pudding

ginger

225 g pitted dates (1 cup)

ml water (2/3 cup)

g brown sugar (bit more than 1/2 cup)

vanilla essence

tsp bicarbonate of soda

lemon juice

175 g self raising flour (plus extra for dusting) (1 1/3 cups)

ml any non-dairy milk (bit less than 1/2 cup)

g coconut palm sugar / brown sugar (2/3 cup)

tin full fat coconut milk (400 milliliters) (1 2/3 cups)

Preheat oven to 180°C / 350°F / Gas Mark 4.

Use a large baking dish / baking tin, and lightly grease with margarine / coconut oil, then dust with flour.

Put the dates in the hot water, leaving to soak for 10 minutes.

Meanwhile, start making the rest of the dessert. In a mixing bowl combine the margarine / coconut oil, sugar, ginger and vanilla.

Add the bicarbonate of soda and lemon juice.

Fold in the flour and non-dairy milk a bit at a time.

Blend the dates with water until they form a thick puree. Then mix into the pudding mixture.

Wash and peel the pears. Cut each pear in half then slice long ways going around the half pear so you have a fan shape (see photo).

Take the slices from 2 of the pears and arrange in a fan shape at the bottom of the baking dish, with the thinner end in the middle.

Pour the cake mixture in the baking dish, covering the pears. Pour carefully so as not to change the position of the pears that have been evenly spaced out. 

Then take the slices from the final pear and put in a fan on the top of the cake mixture, again with the thinner end in the middle.

Bake for around 30-35 minutes. Before taking the dish out, check it has cooked through using a skewer. Cook for longer if needed. The skewer should come out pretty much clean.

Once done pour half of the toffee sauce over the whole dish. Use the rest of the sauce as extra to pour on each portion once served.

For the Pudding Mix

Place sugar and coconut milk in a heavy-based saucepan. Stirring or whisking continuously, bring to the boil on a medium heat. Once boiled, turn down the heat.

Let the sugar and coconut milk thicken on this low heat, stirring or whisking as much as possible. This may take around 10-15 minutes. It will be ready when it is a caramel consistency.

Once it is cooled, it can be stored in an airtight container or jar in the fridge (if it doesn’t get eaten immediately!).

For the Toffee Sauce

For something fruity and warm to sweeten winter evenings, crumbles are truly tops. Have fun making your own this winter.

Pear, blueberry & coconut crumble

pears, peeled, cored,

(3/4 cup) frozen blueberries

tbsp caster sugar

Vanilla custard

(3/4 cup) plain flour

chilled butter, chopped

(1/2 cup) raw sugar

(1/2 cup) shredded coconut

tbsp orange rind

Enjoy the bold flavours of Spanish fare in this homestyle dessert.

Spanish pear tarts with pedro ximenez syrup

(200 grams) plain flour

unsalted butter, chopped

(30 grams) almond meal

tsp ground aniseed (see note) (optional)

(75 grams) icing sugar

(250 grams) mascarpone cheese

(70 grams) thick Greek-style yoghurt

Melted chocolate, to drizzle (optional)

lemon

cinnamon quill

vanilla bean, split, seeds scraped

(375 milliliters) Pedro Ximénez sherry (see note)

This tart was such a big hit that I've added it to my go-to dessert recipe list. Delicious, beutiful, healthy and impressive, it cannot be beat. It does not take a lot of effort, either. I was sure the crust would get soggy, but it stayed crisp. Try it!

Great recipe although a couple of problems.  Great crust - and I baked it for 30 mins - but then you bake it for another 30 mins when you add the pear and fig mixture - so that's an hour in the oven which is too long.  The crust was brittle and too dark.  I will make it again and blind bake for only 15 mins. I had a bag of dessert pears in the cupboard which just wouldn't ripen and I wondered if they would soften at all - but following the instructions of cooking them in butter and water really worked.  I had never used figs before so I bought some (they are expensive but worth it for a treat) and I found a recipe for fig preserves which added lemon and orange juice and zest and actually the fig preserve was a huge hit in itself so that's something I will be doing again.  I peeled the pears as I didn't fancy the skin on and that worked well.  It was a delicious fruity tart but crust was spoiled - it would have been nicer melt in the mouth and softer and more crumbly.  Definitely will be making again but with some adaptations.  I wonder if some ground almonds through the fig and pear would add something nice to it - I think I will try that next time.

I think I've made this exquisite tart at least 10 times.  It's ALWAYS a showstopper that gets requested by friends and family, especially on special occasions.  Thanks for this wonderful recipe.

My coworker has a young pear tree that's producing fruit. They are only half the size of commercial pears so it was a bit more work but worth the effort. I followed the recipe exactly and everyone loved it. It came together easier than expected and even with my half sized slices it looked great. Thanks for sharing this recipe.

Pear muffins with a coconut crumble? Sign us up.

Pear and cardamom crumble muffins recipe

vanilla bean paste

unsalted butter,

sour cream,

egg,

tsp cardamom

tsp cinnamon

almond meal

(55 grams) plain flour

1/6 cup (40 grams) brown sugar

(25 grams) cashews, roughly chopped

tbs coconut

cardamom

lightly salted butter, chilled, cut into 5mm pieces

This fuss-free crumble is one to commit to memory - sprinkle it over any in-season fruit for an easy weeknight dessert.

Maple roasted pears with nut crumble recipe

unsalted butter, chopped,

(55 grams) caster sugar

mixed nuts (we used pecans, walnuts

(150 grams) plain flour

(45 grams) rolled oats (we used Woolworths Macro rolled oats)

tsp allspice

Yoghurt

This cake is a delicious combination of tender, moist cake with juicy chunks of pear. Easy to make and an instant favorite.

French pear cake

all purpose flour

tsp baking powder

pears ((ripe but not overripe))

eggs

sugar (100 grams)

unsalted butter (115 grams, melted)

creme fraiche (60 milliliters)

tbsp sugar (to top)

Preheat the oven to 350F/180C and line an 8in/20cm springform round cake tin.

In a small-medium bowl, sift or whisk together the flour, baking powder and salt. Set aside.

Peel and core the pears. Cut them into a relatively small dice, around 1/2 - 2/3in (1 1/4-1 3/4cm). Set aside.

In a large bowl, whisk together the eggs and 1/2 cup sugar until the mixture is relatively glossy and the sugar is starting to dissolve. Add the butter in a steady stream while whisking it in at the same time. Add the creme fraiche and mix this in as well.

Mix the flour mixture into the egg mixture and stir until combined but try not to over-mix. Fold in the pears carefully so that they are mixed through but you don&#039;t break them up.

Pour the mixture into the lined cake tin and spread the mixture to the edges with a spatula and flatten out the top. Sprinkle on the 2tbsp sugar then bake for approximately 40-50 minutes until a skewer inserted in the middle comes out clean and the cake is a gentle golden brown color.

Leave to cool on a cooling rack for at least 10 minutes before loosening around the edges to remove from the cake tin. Works well both served warm or at room temperature, as it is or with cream/creme fraiche on the side.

https://embed.mediavine.com/videos/tnhjq0bvawezdxlurqib

This French-style pear cake is a wonderful combination of tender-crumb cake and juicy chunks of pear. It's easy to make and perfect just as it is for a snack or dressed up for dessert.

As delicious and impressive as pie, but half the work! This homemade pear galette is the easiest fall dessert.

Pear Galette

refrigerated pie crust dough (I prefer Pillsbury brand*)

sugar

flour

cinnamon

salt

lemon zest

butter

egg (beaten)

Coarse turbinado sugar or granulated sugar (for sprinkling)

Line a rimmed baking sheet with parchment or a silicone mat and spray with cooking spray. Set aside.

Remove the dough from the refrigerator and let stand for 15 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into an 11-inch circle. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 15-30 minutes.

Meanwhile, preheat oven to 400 degrees F.

In a large bowl, stir together the pears, sugar, flour, cinnamon, ground ginger, salt, lemon juice and zest. Gently toss the pears to coat.

Arrange the pear filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. You can arrange the pears in a spoke pattern or keep it rustic. Gently fold the edges of the dough (outer 2 inches) over the pears, overlapping where necessary and pressing gently. It doesn't have to be perfect. Dot the cold butter onto the top of the pear filling. Brush the dough with the beaten egg (you won’t need all of the egg). Lightly sprinkle sugar over the pears and on the crust.

Bake at 400 degrees F. for about 20 minutes or until crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature. Best served with vanilla ice cream or whipped cream. Enjoy!

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Top 10 pear dessert recipes from across the web

The most viewed pear dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Pear Tart

Pistachio Pear Tart

Vegan Ginger and Pear Sticky Toffee...

Pear, blueberry & coconut crumble

Spanish pear tarts with pedro ximen...

French Pear Tart

Pear and cardamom crumble muffins r...

Maple roasted pears with nut crumbl...

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The most viewed pear dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine