Fresh Pear Tart

8 People
50 min

Really delicious fresh pear tart with a flaky buttery crust!

Perfect for a fall dessert that your whole family will enjoy!

Using Cuisinart to make Quick Pear Tart Crust

When I make any kind of crust I love to use my cuisinart food processor because it is so fast and easy to use. The crust for this pear tart is buttery and easy to press into a removeable bottom tart pan.

Place dry ingredients- Flour, sugar and salt in Cuisinart work bowl and pulse a few times until combined.

Add in cold butter and pulse until crumbly.

Add in ice cold water until the dough starts to stick together.

I don’t know that I would call this a fancy French pear tart or a rustic pear tart but it is a delicious easy pear tart with a scrumptious crust.

You can tell when the tart crust dough is ready by pinching a little bit between your fingers. If it stays together you are ready to press it into your tart pan.

Pressing crust into bottomless tart pan

Once you have made your crust, you can then press the dough into the tart pan. Make sure to press it into the crevices and up the side so you have end up with a nice edge. Using your fingers spread the tart dough evenly by feeling it with your hands.

Refrigerate your tart until you have sliced your pears.

Prepare the pears

Slice all your pears you can either leave the peel on or take it off. Once you have sliced up all your pears you are ready to place them into tart pan.

I actually do not know what kind of pears I used, they grow on our tree but they are a purple red color and sweet. I think you could really use any kind of pears for this tart. 

I just love to bake in the fall don’t you? I hosted an  outdoor garden dinner party for 20 people (when there was no COVID) and I made everyone mini  Blueberry Crisps. It was such a fun evening and everyone loved it. I miss doing those kinds of parties!

Place your sliced pears on the tart crust in a spiral circle so that it looks pretty. I have made this pear tart twice recently and in this photo I left the skin on the pears for a pretty look.

Mix topping ingredients- Butter, Cinnamon , Sugar and flour until crumbly.

Sprinkle over the top of the entire tart.

Bake at 400 degrees for 30-40 minutes until bubbly and the crust is golden.

After it comes out of the oven let it cool for 10 minutes before serving. I am telling you this crust is absolutely to die for amazing!!

This ranks as one of my favorite fall desserts!

You can serve the pear tart with a scoop of vanilla ice cream and truly enjoy!

Recipe details
  • 8  People
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 1 1/2 cups flour
  • 1/4 tsp salt
  • 2 T. sugar
  • 8 T. butter Cold
  • 1 egg yolk
  • 2 T. Ice cold water or more if needed
  • 3 pears
  • 1/2 Lemon squeeze lemon over pears or Orange juice
  • Topping
  • 1/2 tsp Cinnamon
  • 2 T. flour
  • 1/2C - 3/4 cup sugar
  • 2 T Butter softened
  • Cream

Into your Cuisinart bowl add in the flour, salt and sugar. Pulse a couple of times until combined. Add in cold butter and egg yolk. Mix until crumbly. Through feed tube add in ice cold water until dough starts to come together. (If you don't have a cuisinart you can mix in a bowl)
Press the dough into the tart pan with your hands. Press into the crevices and up the sides. Refrigerate while you get filling ready.
Wash your pears and peel them (peeling is optional) Cut pears in half and then into slices. Squeeze 1/2 a lemon or 1-2 Tbsp orange juice over your sliced pears. Sprinkle cinnamon over all the pears and toss lightly.
Once pears are all sliced, take refrigerated tart pan out of fridge and layer them onto the dough in a pretty spiral. Next add the 2 Tablespoons of butter to the 1/2C- 3/4 C sugar, Flour ( 1/2 C sugar works great) Sprinkle over the top of all the pears. Drizzle 1-2 Tbsp of cream over the top of the tart
Bake at 400 degrees for 35 min or until the top get golden in color and the crust is done.
  • Avoid using overripe pears as they get mushy when baked Make sure you use cold butter and Ice cold water. Keep pastry in fridge while you peel and slice pears and make the filling.
Karins Kottage
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