Pear Tarts Recipes

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Rustic Pear Tart image

I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.-Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1 sheet refrigerated pie pastry
4 cups thinly sliced peeled fresh pears
1/4 cup dried cherries
1 teaspoon vanilla extract
4 tablespoons sugar, divided
4 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup chopped walnuts
1 large egg white
1 tablespoon water


  • On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.

Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 107mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.


Pear Tart image

This simple-to-make pear tart is sure to become a staple in your baking repertoire.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h10m

Number Of Ingredients 10

2 tablespoons all-purpose flour, plus more for work surface
1 disk Pate Brisee for Woven Dried-Fruit Tart
1 cup blanched almonds
3/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, cold, cut up
1 large egg
1 teaspoon salt
1/2 teaspoon pure almond extract
1/2 cup apricot jam
8 large canned pear halves, well drained, patted dry, and thinly sliced lengthwise


  • Preheat the oven to 375 degrees. On a lightly floured surface, roll dough to a 12-inch round. Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides. Refrigerate while you prepare almond cream (frangipane).
  • In a food processor, pulse almonds and sugar until finely ground. Add butter, egg, flour, salt, and extract and process until well combined.
  • Spread 1/4 cup jam over bottom of tart shell. Spread almond filling over; chill 15 minutes. Arrange pear slices on top, fanning them out. Place on a rimmed baking sheet. Bake 40 to 45 minutes or until crust is golden brown and almond cream is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan. Melt remaining jam and brush over tart. Cool before serving.


Pear Tart image

My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
1 package (8 ounces) reduced-fat cream cheese
1/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
1/4 teaspoon ground cinnamon


  • Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges


Rustic Pear Tart image

Provided by Ellie Krieger

Categories     dessert

Time 2h10m

Yield 6 servings, serving size 1 wedge

Number Of Ingredients 14

1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon honey
1/4 teaspoon boiling water


  • To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
  • In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
  • On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
  • Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
  • Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
  • In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.


Pear Tarts image

Provided by Food Network

Categories     dessert

Time 45m

Yield 12 to 14 (2-inch) tarts

Number Of Ingredients 14

2/3 cup sugar
1/2 cup vegetable shortening
1/2 cup butter
2 eggs
1/2 tablespoon vanilla extract
1 pound or 2 cups pastry flour
4 tablespoons almond paste
1 cup sugar
1 cup butter
1 cup ground almonds
7 eggs
2/3 cup all-purpose flour
1/2 tablespoon almond flavor extract
2 (16-ounce) cans peeled pear halves


  • Add sugar, shortening and butter. Mix until well blended and creamy. Add the eggs and vanilla extract and mix well. Add the flour and combine all ingredients until well blended. Chill before rolling out. Roll out pastry and cut to fit into 2-inch tar
  • Preheat your oven to 350 degrees.
  • Add the sugar and almond paste and mix until well blended. Add the butter and mix until smooth and creamy. Add the ground almonds and mix until smooth. Add the eggs and flour and mix until creamy. Add the almond extract and combine. Add the pears (these will need to be either diced or cut the long way to fit into the mold.) Fill the pastry lined tarts with the filling. Bake for 20 to 25 minutes in a 350 de

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  • Peel three of the pears and cut them into rough chunks. These will be fully blended for the tart batter. Preheat the oven to 350°F (175°C).
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  • Grease and flour your tart mold (or molds). I used an 11-inch mold (28 cm) for this recipe. You can make mini tarts if you prefer.
  • Pour the batter into the mold, making sure to leave space for the pears. The batter will barely rise when baking, but the addition of the pears will make it rise in the pan.
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  • Bake for 30 minutes and then set aside to cool. As the tart cools, heat the jam in a small saucepan until loosened, then pass it through a sieve into a bowl.
  • Carefully remove the tart from the tin and brush the top generously with the jam. Leave to cool before slicing and serving.
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Top Asked Questions

How do you make pear tart filling?
To make the filling: Beat together the butter, salt, sugar, flour, and almond extract. Beat in the eggs, then add the almond flour, stirring just to combine. To assemble the tart: Spread the filling in the bottom of the crust. Slice the pear halves horizontally into 1/2" slices; for easiest handling, don't separate the slices.
How to bake pears in a pie?
Steps to Make It Preheat an oven to 350F. Line a 10-inch tart pan or pie with your favorite homemade or store-bought pie or tart crust. Cut the pears in half or quarters. In a large bowl toss the pear slices with 1/3 cup of the sugar and the lemon juice. Bake the tart until the crust is brown on the edges and pears are tender, about 50 minutes.
How do you make the perfect apple tart?
Directions. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray. For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top.
How to bake pears and walnuts in a pan?
Directions. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray. For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears.

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