Pear Tart

Pear Tart. Photo © Molly Watson
  • 70 mins
  • Prep: 30 mins,
  • Cook: 40 mins
  • Yield: Serve 6 to 10

This simple pear tart could not be easier: a crust, some sliced pears, and a simple pear syrup made by boiling a few pear slices in some sugar and water. Best of all, even Bartletts, which usually fall apart when cooked, will attractively keep their shape in this tasty tart. While you don't need to be all fussy when arranging the pear slices in the tart, know that if you make a bit of an effort to make them look pretty when it's getting ready to bake, they'll look just nice when the tart comes out of the oven.

You can bake it in a square tart pan for a modern appeal, or lay the pears in concentric circles in a standard tart pan or pie plate for a classic and homier look.

Use your favorite store-bought crust or make your favorite pie crust recipe (I like to use this Flaky Pie Crust).

What You'll Need

  • 1 pie crust
  • 3 large, 4 medium, or 5 small pears, quartered, cored, peeled, and sliced
  • 2/3 cup sugar, divided
  • 1 Tablespoon fresh lemon juice

How to Make It

  1. Preheat an oven to 350°F.
  2. Line a 10-inch tart pan or pie with your favorite homemade or store-bought pie or tart crust. Alternatively, you can lay the rolled-out crust on a baking sheet for a free-form tart. as you lay the crust into the pan, hold it up and let it drop and settle into any edges or corners, rather than pushing it in, to minimizing shrinking and breaking when you bake the tart. Set the prepare aside.
  1. In a large bowl toss pear slices with 1/3 cup sugar and lemon juice. Arrange the pear slices on crust - you can just dump them in and spread them out for a very rustic dessert, or arrange them in neat rows or concentric circles for a more elegant presentation. Reserve 4 or 5 slices of pear. Crimp the edges of the crust (see how to crimp a pie crust here if you've never done it before), or roll them up a bit to create an edge if you've gone free-form.
  2. Bake the tart until the crust is brown on the edges and pears are tender, about 45 minutes.
  3. Meanwhile, in a small saucepan, bring the remaining 1/3 cup sugar, reserved pear slices, and 1/3 cup of water to a boil. Reduce heat to maintain a steady simmer and cook, undisturbed, until the syrup thickens, about 10 minutes. Set it aside.
  4. While tart cools, brush it generously with the syrup. Serve the tart warm or at room temperature.

Makes 1 Pear Tart which can serve 6 to 10.