Easy pear tart is a delicious and impressive dessert that is perfect for family dinners or a holiday dessert. Juicy sliced pears are fanned onto flaky pastry, baked until golden brown, then brushed with pear preserves for a delicious glossy sheen.
To give the tart a glossy, sweet finish I used pear preserves. If you can’t find pear, any apricot or peach preserves or jam will work. Just make sure you remove any lumps of fruit or seeds.
The pastry is an easy short crust (pie) pastry. Store bought puff pastry can be used for this tart, but quite honestly, I prefer the short crust pastry because the puff pastry puffs up too much and you loose the look of tart because the pastry can puff over the fruit. With the homemade pastry being so easy, why not? I like to make my pastry in the food processor. There’s less mess and because it’s all about keeping the butter cold, I am not heating it up with my hands. If you don’t have a food processor, the handmade method is just fine by rubbing the butter through your fingers with the flour to create crumbs. This is how I learned to make the pastry as a child but I opt of for the quick and clean method these days.
- 2 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 1 /2 sticks unsalted butter 6 ounces, cold, cut into small cubes
- 1/2 cup cold water
- 4 bosc or anjou pears
- 2 tablespoons unsalted butter melted
- 2 tablespoons pear apricot or peach jam
- 1 teaspoon granulated sugar
To a food processor add the flour, salt, sugar and butter. Pulse until butter is combined.
With the processor running, drizzle in the cold water until it start so clump and come together.
Transfer the dough to a floured surface and shape into a flattened ball. Cover with plastic wrap and refrigerate for 15 minutes.
Line a large baking sheet with parchment paper.
Preheat oven to 400°F.
On a floured surface, roll the dough to a 11 x 15 rectangle. Roll the pastry over the rolling in and transfer to the baking sheet. Refrigerate.
Slice the pears lengthwise in 1/4 inch slices.
Arrange the pear slices on the pastry, brush pastry edges and pears with melted butter and sprinkle evenly with the sugar.
Bake for 30 minutes until the pastry is golden then remove from the oven.
Heat the preserves in a microwave-safe dish for 20 seconds then brush all over the tart.
Serve warm or room temperature.