pear tart

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.

Flaky crust with a creamy almond filling topped with vanilla-infused pears and toasted almonds. A simple and delicious tart recipe.

Pear Frangipane Tart (Pear & Almond Cream Tart)

sugar

(113 g unsalted cold butter)

6-7 Pears (peeled and cored (Bosc works best))

lemon juice

Grand Marnier (Amaretto or Apricot/Peach Liqueur)

vanilla extract

star anise (optional)

cinnamon quill (optional)

eggs

almonds

almond extract

Combine all the dry ingredients (1½ cups flour, 1/2 cup powdered sugar, 1/2 tsp salt) in a large bowl.

Slice 1 stick cold butter into to the flour. Keep cutting until the chunks are about the size of a pea (or add everything to the blender and pulse until the chunks are pea-size).

Add 1 egg and mix the ingredients together with a spoon. If using the blender, add the egg and process until the dough starts to stick together.

Use your hands to kneed the dough until it barely starts to come together. Push the dough into a ball (it will be very crumbly, but that’s ok). Cover with plastic wrap. Flatten to make a disk.

Refrigerate for about 1 hour. (Prepare the pears during this time).

Remove the dough from the refrigerator. Shape it into a ball and roll it out between 2 layers of parchment paper or saran wrap, to about 3-4 mm thick (you could just flour your work surface really well and not use the parchment). Transfer into the 12 inch tart mold and pat it with your fingertips to fit it tightly inside the mold. Prick the dough with a fork.

Refrigerate for 30 minutes or freeze for 15 minutes.

Preheat the oven to 300F and bake the tart for about 15-20 minutes.

Let cool on wire rack.

To Make Sable Crust:

In a large pot combine, 1 cup sugar, 3 cups water, 2 tbsp lemon juice, 5 tbsp vanilla extract, 1 star anise, 1/2 cup alcohol and 1 cinnamon quill. Bring to a boil.

Place the peels &amp; cored pears into the syrup and simmer for about 30 minutes. Let cool (I left the pears in the syrup overnight, which allowed the pears to be completely infused with vanilla).

Once cool, remove pears from the syrup and and slice them thinly.

To make Poached Pears:

You can use either blanched or unblanched almond (with the dark part of the nut on or off).

Put 3/4 cup almonds and 2 tsp flour into the bowl of a food processor and grind.

In a bowl of an electric mixer beat, 125 g softened/room temperature butter and 1/2 cup sugar.

Add 2 eggs one at a time and mix well between each addition.

Add the ground up almond mixture. Mix until well combined.

To make Frangipane:

Spoon the frangipane mixture into the tart and spread it around.

Place the thinly sliced pears on top of the frangipane, making a circle, leaving about an inch space from the tarts edge.

Sprinkle sliced almonds around the edge of the tart.

Bake for additional 45 minutes, at 300F.

Remove from the oven and let cool before serving.

Assembly

While the tart is baking, reduce the leftover syrup/poaching liquid, until thickened (almost like honey).

Brush the tart with this syrup as soon as it comes out of the oven.

Glaze

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:

Ricardo's recipe : Caramelized Pear and Chocolate Tart

Caramelized Pear and Chocolate Tart

pie crust, 10-inch (25 cm)

(60 ml) water

(125 ml) sugar

Bartlett pears, peeled,

oz (115 g) semisweet chocolate, chopped

(125 ml) 35% cream

With the rack in the middle position, preheat the oven to 180 °C (375 °F).

Line a 23-cm (9-inch) round and 2.5-cm (1-inch) high pie plate with the pie crust. Prick the dough with a fork. Bake for 20 to 25 minutes or until the crust is golden brown. Let cool completely.

In a large skillet, bring the water and sugar to a boil. Cook until the syrup takes a golden colour. Stir in the butter. Add the pears and bring to a boil. Sauté until the pears are translucent and the liquid is very syrupy. Spoon into the crust and let cool completely.

Caramelized Pears

Place the chocolate in a bowl. Set aside.

In a small saucepan or in the microwave oven, bring the cream to a boil. Pour over the chocolate. Let melt for 1 minute without stirring.

With a whisk, stir until completely melted. Immediately pour over the filling to cover the pears. Refrigerate for about 2 hours. Serve slightly tempered.

Ganache

This bottomless fruit pie with a crumbly sour cream crust is an American classic.

Pear & raspberry pandowdy

each) pears

tsp cinnamon

tsp mixed spice

tbsp caster sugar

ginger

tbsp honey

(1 cup) self-raising flour

tbsp icing sugar

tbsp custard powder

butter, chopped

(1/4 cup) sour cream

raspberries

demerara sugar

Double cream

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.

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

Pear Tart

½ Cup Flour

¼ Cup Granulated Sugar

Salt

¼ Cup Unsalted Butter (Cold)

Egg Yolk

2-4 Tablespoons cold water (as needed)

3-4 Large Pears ((moderately ripe), cored and sliced)

Lemon

Tablespoon Cornstarch

Tablespoons Brown Sugar

Teaspoon Ground Cinnamon

Tablespoon All Purpose Flour

Brown Sugar

Tablespoons Butter (Cold)

In a medium bowl, mix the flour, sugar, and salt together. Using a fork or a pastry blender, cut the cold butter into the flour mixture and continue to cut it in until it begins to resemble breadcrumbs.

Add in the egg yolk and mix as best you can with a fork before adding 2 tbsp of the chilled water. Knead the dough together gently, adding more water if necessary to bring the dough together in a ball.

Wrap the dough in plastic wrap and allow it to chill 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, give it a few minutes to warm up slightly before 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 bottom and sides into the pan. Trim the excess dough by rolling the rolling pin over the top of the tart pan. Prick the bottom of the pan a few times with a fork. Place in the fridge until the pears and topping are ready.

Crust

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

Filling

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.

Crumb Topping

Arrange the pears in the chilled crust and top with the crumb topping.

Bake for 35-40 minutes, until the edges of the crust are golden brown, and the topping is lightly browned and slightly melted into the pears.

Let cool for 10-15 minutes before removing from the tart pan and serving.

This French-inspired Pear Tart with Almond Frangipane is an elegant yet easy dessert. Made with ripe pears, a rich almond filling, and a simple tart shell, it’s perfect for fall gatherings, Thanksgiving, or afternoon tea.

Almond Frangipane Pear Tart Recipe

pie crust (store-bought

unsalted butter (room temperature)

salt

almond flour

all purpose flour

pears (sliced thinly)

Preheat oven to 375F. If needed, roll out your crust and fit it into a 10-inch tart pan with removable bottom. Set the crust in the refrigerator while you make the filling.

Cream together the butter and sugar until light and fluffy using an electric beater or in the bowl of a stand mixer. Add the salt, egg, and almond extract and mix well to combine. Then beat in the almond flour and all-purpose flour until combined.

Dollop the almond filling into the bottom of the pie shell. Then spread the filling evenly over the bottom of the crust. I like to use an offset spatula.

Slice the pears thinly and then arrange them on top of the filling. I like to fan the pears slightly because it looks pretty! Press them gently into the filling.

Bake for 30-35 minutes. The filling will be puffed up and golden. If the tart begins to brown too quickly, tent with aluminum foil during the last 10 minutes of baking. Remove from the oven and let cool before dusting with powdered sugar.

This recipe is so easy to make. It's pretty, it's seasonal, and delicious! I love the pairing of almond flavors with mildly sweet pears. And this tart showcases them in the best possible way!

An elegant - yet simple - pear puff pastry tart recipe, highlighting fresh, seasonal pears, ginger, cinnamon, vanilla, and flaky, buttery pastry. Perfect for easy entertaining and a holiday favorite!

Easy Ginger Pear Puff Pastry Tart

puff

pears, thinly sliced

Tbsp unsalted butter, melted

Tbsp light brown sugar, packed

tsp fresh ginger, finely minced ²

tsp pure vanilla extract

Tbsp demerara sugar (or coarse sanding sugar)

Preheat oven to 400℉. Line a large baking sheet with parchment paper. Set aside.

Place the puff pastry on a clean, lightly-floured work surface. Cut a rectangle about 7&#8243; wide by 10&#8243; long, or so that the puff-pastry is about 3/4&#8243; wider than the pear slices on each side. Gently transfer the pastry to your prepared baking sheet.

In a small mixing bowl, combine the melted butter, brown sugar, ginger, vanilla extract, and cinnamon, mixing well. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture.

Leaving a 3/4&#8243; border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.

Brush the top of the pears with the remaining butter mixture, and sprinkle with the demerara sugar.

Bake for 15-18 minutes or until the pastry is golden brown and puffed around the edges and the pears are tender.

Remove from oven and let cool for at least ten minutes before slicing. Serve warm with vanilla ice cream or fresh whipped cream. Enjoy!!

This was absolutely perfect! I used a whole sheet of puff pastry, doubled the glaze, and used pears that were not quite ripe yet- it was wonderful! I'm excited to try this technique with other fruits- apples, plums... so delicious! Thank you!

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Top 12 pear tart recipes from across the web

The most viewed pear tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Pear Tart

Pear Frangipane Tart (Pear & Almond...

Pistachio Pear Tart

Caramelized Pear and Chocolate Tart

Pear & raspberry pandowdy

French Pear Tart

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The most viewed pear tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine