This simple Pear Tart starts with a buttery and flaky crust, it's filled with fresh pears, and topped with a streusel topping and finished with a sweet glaze. This delicious Pear Tart makes the best dessert, afternoon snack, or even brunch!
If you love making tarts as much as I do, then be sure to check out some of my other favorite tart recipes like my Apricot Cheesecake Tart, Chocolate Peanut Butter Tart, or my Strawberry Cream Cheese Tart.
Why You'll Love This Recipe
I have a million pears. Okay, well not a million, but I have lots. My friend just moved down to Bishop on a really sweet property with tons of fruit trees – pears being one of them. He has more pears than he knows what to do with and thankfully I reap the benefits of that! He brings me pears, I bake him this Pear Tart.
And let me tell you – this Pear Tart is the perfect fall dessert! This simple Pear Tart is slightly spicy, full of sweet pear flavor, topped with a streusel topping, and a sweet glaze! I actually used pears that were not completely ripe yet, and it made this tart turn out amazing. Pears can have a tendency to get mushy quickly. So, using pears that aren't quite ripe yet for something like this tart is best. This is because it gets baked and cooked, and that will soften the pears. So if they are already very ripe, it can sometimes get too soft and it won't taste as good.
Tips for Making the Best Pear Tart
• Make sure to use cold butter for the crust. It is very important to use cold butter when making pie crust, as it helps make it flaky.
• I used a 9.5-inch tart pan, you can find it here. If you only have a 9-inch tart pan, you could also use that in its place too.
• It is best to use pears that are not fully ripe. They should be firm still. This will help give this Pear Tart the best texture once fully baked. This is helpful if you have pears that are not quite ripe yet!
Ingredients for Pear Tart
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Pear TartDifficulty: Intermediate
When pears are in season, make this amazing Pear Tart. It has a buttery and flaky crust, with a spiced pear filling, crumble topping, and a drizzle of sweet glaze on top.
95 grams (3/4 cup) organic all purpose flour
1/2 teaspoon organic cane sugar
6 tablespoons (85 grams) organic salted butter, cold
3 tablespoons cold water
113 grams (1/2 cup) organic cane sugar
3 tablespoons (21 g) organic all purpose flour
1 1/2 teaspoons organic cornstarch
1/2 teaspoon organic cinnamon
1/4 teaspoon organic nutmeg
A pinch of fine sea salt
1 pound (454 grams) organic sliced pears with their skins (about 4 to 5 pears)
127 grams (1 cup) organic all purpose flour
113 grams (1/2 cup) organic packed light brown sugar
6 tablespoons (85 grams) organic salted butter, melted
71 grams (1/2 cup) organic powdered sugar, sifted
1 tablespoon organic milk
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and cut the stick into four pieces. From there, chop the pieces into small cubes; the smaller the cubes, the flakier the crust. Add the cold cubed butter to the flour mixture.
- Measure out the cold water and have ready. Turn the mixer on low and slowly start to incorporate all the flour, cane sugar, and butter. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer.
- Form the dough into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
- Preheat the oven to 350°F.
- On a floured surface, roll out the crust to 1/4-inch thick. Place in a 9.5-inch tart pan and form against the sides. Fold over any edges to create even sides that are flush with the edge of the pan.
- Place a piece of parchment paper into the tart pan and fill with rice or pie weights. Parbake the crust for 25 minutes, remove the rice and parchment paper, and bake again for 15 minutes.
- To make the filling: In a medium bowl, add the cane sugar, cornstarch, flour, and sea salt and whisk together. Add the pears and toss together and fold until you don’t see any dry bits and the pears are completely coated. Set aside.
- To make the topping: In a medium bowl, add the flour, light brown sugar, and melted butter. Stir with a spatula until combined.
- Fill the tart crust with the pear filling, and crumble the topping on top.
- Bake for 25 to 30 minutes, until golden brown. Allow to cool completely.
- To make the glaze: In a small bowl, whisk together the powdered sugar and milk until a smooth glaze forms. Drizzle over the top of the tart.
- Store in a cool dry place for up to 3 days.
- High Altitude — Bake at 350°F for 20 minutes for the first parbake, remove the rice and parchment paper, and bake again for 10 minutes. Once filled, bake for 20 to 25 minutes, until golden brown.
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