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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.
I love a good classic dessert like this pear tart that I can use for any occasion. Some more of my other favorites are this strawberry shortcake, this cheesecake and this delicious caramel apple slab pie.
Pear Tart Recipe
This pear tart is so delicious that I don’t even know where to begin! Should I start by telling you about the heavenly crust that is buttery and flakey? Or perhaps we begin with the filling that is so good that I could eat it all by itself by the spoonful? Or the magic these two things make when you bake them together and get a caramelized topping to combine them all?
Dessert is taken seriously at our house, and this one never fails! This pear tart is delicious and will hit the spot and be the star of the show at any get-together. It comes together so easily too! So be sure to whip this recipe up to impress your guests. They will all be asking for the recipe by the end of the night! Serve this with some vanilla ice cream and they won’t be able to stop at one slice.
Ingredients to Make a Pear Tart
The ingredients that you need to make this pear tart are so simple! I bet that you already have them in your kitchen and pantry. Check out the recipe card at the bottom of the post for exact ingredient measurements.
Crust
- Flour: All-purpose flour works great for this crust.
- Granulated Sugar: The sugar adds a sweet element.
- Salt: The salt will enhance all of the flavors of the other ingredients.
- Butter: Make sure that the butter is unsalted and cold.
- Egg Yolk: I always use large eggs when I am baking.
- Cold Water: This will help bind all of the ingredinet in the crust together.
Filling
- Large (moderately ripe) Pears: Core your pears and slice them into thin slices so they look even on this pear tart.
- Lemon Juice: You can use fresh or bottled.
- Cornstarch: This thickens up the filling.
- Brown Sugar: The brown sugar makes the filling so good! Don’t skip it!
- Ground Cinnamon: Add it a touch of cinnamon flavor and this filling will melt in your mouth.
Crumb Topping
- Flour: All-purpose flour works perfect for this topping.
- Brown Sugar: The brown sugar carmelizes after it cooks on top.
- Butter: The butter MUST be cold for this topping to turn out for thie pear tart.
How to Make a Pear Tart
This pear tart recipe is simple to put together. Most of the time is spent with this in the oven, which means the hardest thing about it is just waiting for it to be done!
Crust
- Mix dry ingredients: 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 egg yolk and water: 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.
- Chill: Wrap the dough in plastic wrap and allow to chill in the fridge for 30 minutes and preheat the oven to 375° while it chills.
- Roll dough: 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 into 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 to assemble the pear tart.
Filling
- Combine and toss: 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.
Crumb Topping
- Blend: 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.
Assembly
- Arrange pears: Arrange the pears in the chilled crust and sprinkle the top with the crumb topping.
- Bake: Bake for 35-40 minutes, until the edges of the crust are golden brown, and the topping is lightly browned and slightly melted (like a glaze) into the pears.
- Cool: Let cool for 10-15 minutes before removing from the pear tart the tart pan and serving.
Why do I need to use cold butter?
Using cold butter is a MUST when it comes to making a pear tart recipe (or any crust or pastry). You need cold butter because you don’t want the butter to melt as you are mixing it in. The cold butter helps create a barrier and air pockets that make it a flaky and delicious crust!
How to Store Leftover Pear Tart
If you have any pear tart leftover then it needs to be stored in your fridge. Covers it and it will last for about 1-2 days.
More Delicious and Decadent Desserts
You’ve got to have a few delicious dessert options up your sleeve so that you can impress your guests on any occasion! If you don’t then don’t worry! I’ve gathered up a few of my favorites that work for every occasion and that everyone loves!
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Pear Tart
Ingredients
Crust
- 1 ½ Cup Flour
- ¼ Cup Granulated Sugar
- ¼ Teaspoon Salt
- ¼ Cup Unsalted Butter Cold
- 1 Egg Yolk
- 2-4 Tablespoons cold water as needed
Filling
- 3-4 Large Pears (moderately ripe), cored and sliced
- 1 Tablespoon Lemon Juice
- 1 1/2 Tablespoon Cornstarch
- 3 Tablespoons Brown Sugar
- 1/8 Teaspoon Ground Cinnamon
Crumb Topping
- 1 Tablespoon All Purpose Flour
- 1/3 Cup Brown Sugar
- 1 Tablespoons Butter Cold
Instructions
Crust
- 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.
Filling
- 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.
Crumb Topping
- 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.
Assembly
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
what temp do you bake? 375???
Yes, 375 degrees Fahrenheit. 😊
The pears came out way too wet. If I had left it in the oven to cook any longer, I would have ended up with a mushy mess of pears. There wasn’t enough of the topping either, but the tart did taste good. It wasn’t too sweet either.
The recipe didn’t mention to peel the pears. I didn’t and it was prettier that way. However, I am wondering if that is why my pears had too much liquid. I did peel and place lemon juice on them ahead of adding the cornstarch and sugar. I thought that way I wouldn’t end up with most of my cornstarch sitting at the bottom of a wet bowl. I also didn’t pour all the liquid over the pears into the pie crust. I thought it would make it too soggy.
Any ideas on how to make this again without it coming out of the oven swimming in pear juice? Amazingly, I didn’t have a soggy bottom but I forgot to prick holes in the bottom of the crust too.
Great recipe! My crust needed just a little more water. I’ve learned to freeze the butter and grate it to make it easier mix with the flour mixture.
What temperature do you bake it?
375 degrees Fahrenheit.
This was absolutely delicious! Easy to follow instructions too! I printed it for future use!
The crust was not good. I should have left the egg yolk out.
Is it really 1/2 stick butter? Doesn’t sound right.
Would it work for a large family to make it in a jelly roll pan?
I haven’t tried making this recipe in a jelly roll pan, the amount of ingredients would need to be adjusted due to the size difference. I would just make 2 instead!
What size tart pan do you use?
I used a 9.5 inch tart pan!
This tart is very simply and delicious!
another wonderful dessert, thank you, and especially since pears don’t always get enough attention and lovely in a tart, thank you