Easy Pear Tart
Easy Pear Tart is an easy, 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.
Free-form fruit tarts and galettes are quick and delicious use of seasonal fruit and because there’s fruit you can feel less guilty about eating dessert.
This is a versatile dessert because I like to use same recipe and change it up between pear and apple. Today, it’s pear.
I’m also partial to a savory tart/galette. If you are too, you need to try Herbed Tomato Galette with Parmesan Crust. If you want a sweet option, I have a Rustic Blood Orange Galette that is not only delicious, but pretty for the eyes.
This a dessert that is light and not too heavy. Perfect after a big meal with a scoop of French vanilla ice cream and we all know the biggest meal of the year is Thanksgiving so why not serve this?, The tart serves 12 so if you’re cooking for a crowd, this is the dessert for you.
Fruit tart options
You can change this tart with the seasons. Peaches are a delicious option, figs, strawberries, all berries in fact.
If you’ve tried this Easy Pear Tart or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers!
- 2 cups (300 grams) all-purpose flour , plus more for dusting
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 3/4 cup (170 grams) unsalted butter, cut into small cubes
- 1/2 cup (118 ml) 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 make the pastry in 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.
- To make the pastry by hand: Add the flour, salt, sugar and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
- 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/200°C.
- On a floured surface, roll the dough to a 11 x 15 rectangle. Roll the pastry over the rolling pin 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.
Serving Size1 slice
Amount Per Serving Calories 214Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 36mgSodium 180mgCarbohydrates 21gFiber 1gSugar 4gProtein 2g