This pear tart recipe makes one 9 inch tart (8 slices) with a buttery powdered sugar crust, 3 to 4 thinly sliced fresh pears, and a thin apricot jam or honey glaze. The dough chills for 30 minutes, the crust is blind baked for 20 minutes at 375°F, and the filled tart bakes another 30 to 35 minutes until the pears are tender and the edges just turn gold.
It is a simple, French style fruit tart: no pastry cream, no candy thermometer, just good pears arranged in overlapping circles. The step that matters most is baking the crust before the pears go in, so the base stays crisp instead of soaking up the juice. If you like the gentle, buttery side of pear desserts, it sits right next to my pear cream cheese crisp in my fall baking rotation.
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- Makes: one 9 inch tart in a pan with a removable bottom, 8 slices
- Prep: 25 minutes, plus 30 minutes chilling the dough
- Oven: 375°F (190°C); 15 minutes with pie weights, 5 minutes without, then 30 to 35 minutes with the pears
- Crust: 1¼ cups (160 g) flour, ¼ cup (30 g) powdered sugar, ½ cup (113 g) cold butter, 1 egg yolk, 2 to 3 tablespoons ice water
- Pears: 3 to 4 ripe but firm Bosc or Bartlett pears, sliced about ⅛ inch thick
- Glaze: 2 tablespoons apricot jam or honey warmed with 1 teaspoon water
- Keeps: 2 days lightly covered at room temperature, then in the fridge
Bosc or Bartlett: Which Pears Belong in a Tart?
Both work, and I have baked this tart with each. The choice comes down to how much bite you want left in the slices.
- Bartlett: slices easily and softens sooner in the oven. Choose it for a tender, melting top.
- Bosc: stays firm longer. Choose it if you want slices that still hold a little bite after 35 minutes.
- Avoid: very ripe, soft pears. They turn mushy and release too much juice onto the crust.
Ripe but firm is the target: the pear should give slightly near the stem but feel solid at the middle. Toss the slices with the lemon juice right after cutting. It stops browning, and it also brightens the flavor and lifts the floral notes that tend to get lost in baked pears. Pears that are already too soft for slicing are better used in pear butter or pear jam.
The Powdered Sugar Crust Underneath
This crust uses powdered sugar instead of granulated, which gives it a smoother, finer bite. It melts on the tongue but still holds up under the juicy pears. The egg yolk adds richness and helps the dough hold together when you press it into the fluted pan.
Keep everything cold. Cut the butter into the flour, powdered sugar, and salt until it looks like coarse crumbs, stir in the yolk, then add ice water one tablespoon at a time just until the dough comes together. Cold butter is what gives the baked crust its structure. If you would rather make a standard flaky base, my homemade pie crust also works in a tart pan, though it bakes up less sweet and less sandy than this one.
How to Make a Pear Tart, Step by Step
1. Chill the dough. Shape the dough into a flat disk, wrap it, and refrigerate it for 30 minutes.
2. Roll and blind bake. Heat the oven to 375°F (190°C). Roll the dough into a 10 inch round, ease it into a 9 inch tart pan with a removable bottom, and trim the edge. Prick the base with a fork, line it with parchment, and fill it with pie weights or dried beans. Bake 15 minutes, lift out the parchment and weights, and bake 5 minutes more until lightly golden. Let the crust cool completely. Do not skip the weights, or the base puffs up with air bubbles and bakes unevenly.
3. Prepare the pears. Peel the pears if you like (the slices in my photos are unpeeled), core them, and slice them about ⅛ inch thick. Toss with the lemon juice, granulated sugar, cinnamon if using, vanilla, and the tablespoon of flour. The flour thickens the juices the pears release as they bake.
4. Arrange and bake. Lay the slices in overlapping concentric circles, starting at the outer edge and working toward the center, fanning them slightly. Bake 30 to 35 minutes. It is done when the edges are just turning gold and the pears look soft but still hold their shape.
5. Glaze while warm. Warm the jam or honey with the water over low heat until smooth, then brush it over the pears while the tart is still warm. It soaks in slightly and sets to a soft sheen. Let the tart cool completely in the pan before removing the ring and slicing.
Apricot Jam vs Honey for the Glaze
Both give the tart its shine, but they finish differently:
- Apricot jam: a clear, bakery style finish that lets the pears keep their color and adds a whisper of tartness. In my notes it is marked as the better choice for neutral flavor.
- Honey: a slightly thicker gloss with a golden tint and a deeper, almost floral flavor. It suits winter and spiced versions of the tart.
- Rule of thumb: if your pears are already sweet, use apricot. If they taste flat, honey adds warmth.
For the best result with apricot, warm it until fully liquid so it brushes on thin. A smooth homemade apricot jam works as well as store bought. I use the same warm glaze trick on my pear cake when I want a clean finish that does not hide the fruit.
Soggy Base, Pale Edges, or Mushy Pears?
- The base is soggy: the crust was not blind baked long enough, or the pears went into a warm shell. Bake the empty crust the full 20 minutes and let it cool before filling.
- Air pockets in the crust: the weights were skipped or the base was not pricked. Use parchment and pie weights or dried beans for the first 15 minutes.
- Pears turned to mush: they were overripe or cut too thick and baked too long. Use firm pears, slice them ⅛ inch thick, and pull the tart when the edges just turn gold.
- Juice pooled on top: the slices were not tossed with the tablespoon of flour, or very juicy pears were used.
- Glaze looks streaky: the jam was not warmed until liquid. Heat it with the water, stirring, until smooth.
Serving, Storing, and Baking Ahead for Thanksgiving
Serve it at room temperature. I like it with a cup of chamomile tea, and slices straight from the fridge the next morning are good with Greek yogurt and a drizzle of maple syrup. A small scoop of vanilla gelato next to a warm slice is all it needs.
The tart keeps for 2 days on the counter, lightly covered. After that, store it in the fridge and let it sit out for about 20 minutes before serving so the butter in the crust softens again. For a holiday table, bake it several hours ahead and serve it at room temperature, which leaves the oven free for everything else.
If you are planning a full fall dessert spread, pair it with a warm spiced pear walnut dump cake for the crowd and red wine poached pears for a lighter option. For a fresh pear dish on the same menu, my pear salad uses up any pears too soft to slice neatly.
Three Ways to Change It Up
- Almond version: spread a thin layer of frangipane over the cooled crust before the pears. The crust holds the weight; just use fewer pears so the filling does not overflow.
- Puff pastry: swap the homemade crust for puff pastry and fold the edges into a free form, galette style pear tart.
- Spiced winter tart: add the optional cinnamon to the pears and glaze with honey.
It is also an easy alternative to a pear tarte Tatin if you are not ready to flip a hot pan. If you enjoy the free form route, my apple galette uses the same arranging and glazing idea with apples.
Short on time? My pear dump cake uses the same fall pears with far less hands-on work.
Short Answers About Pear Tart
What are the best pears for a pear tart?
Ripe but firm Bosc or Bartlett pears. Bartlett softens more in the oven, while Bosc keeps more bite.
Do you have to blind bake the crust for a pear tart?
Yes. Bake the empty crust 15 minutes with weights and 5 minutes without at 375°F so it stays crisp under the juicy pears.
How thin should pears be sliced for a tart?
About ⅛ inch thick. Thin, even slices fan neatly and cook through in 30 to 35 minutes.
Should I peel the pears?
It is optional. Peeled pears give a smoother, more uniform top, while unpeeled slices add a thin line of color to each slice.
How do you make a pear tart shiny?
Brush the warm tart with 2 tablespoons apricot jam or honey melted with 1 teaspoon water.
Can I make pear tart ahead of time?
Yes. Bake it several hours ahead and serve it at room temperature. It keeps 2 days lightly covered on the counter.
Save this pear tart to your fall dessert board for when the pears start piling up, and tell me in the comments which glaze you chose.
Pear Tart Recipe
This pear tart recipe is a French style fruit tart made with a buttery powdered sugar crust, thinly sliced fresh pears, lemon juice, vanilla, and a warm apricot jam or honey glaze. It bakes in a 9 inch tart pan at 375°F and makes 8 slices, with a crisp, tender crust and soft pear slices that still hold their shape. The dough is chilled for 30 minutes and blind baked for 20 minutes before the pears go in, so the base stays crisp instead of soggy. Serve this fresh pear tart for Thanksgiving, a fall dinner party, or brunch with coffee or tea. Use apricot jam for a clear shine or honey for warmth, and keep it 2 days lightly covered, then in the fridge.
Ingredients
- FOR THE CRUST
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 tsp salt
- 1/2 cup (113g) cold unsalted butter, cut into small cubes
- 1 egg yolk
- 2–3 tbsp ice water
- FOR THE FILLING
- 3–4 ripe but firm pears (Bosc or Bartlett work well)
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon (optional)
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- FOR THE GLAZE
- 2 tbsp apricot jam or honey
- 1 tsp water
Instructions
- MAKE THE TART CRUST: In a mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or fingertips until the mixture resembles coarse crumbs. Add the egg yolk and stir to combine. Drizzle in the ice water, one tablespoon at a time, mixing just until the dough comes together. Turn the dough out onto a floured surface, shape it into a flat disk, wrap it in plastic, and refrigerate for 30 minutes.
- ROLL OUT AND PRE-BAKE THE CRUST: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 10-inch round. Transfer it to a 9-inch tart pan with a removable bottom and gently press it into the sides. Trim any excess dough. Prick the bottom with a fork, line the crust with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then return the crust to the oven and bake for another 5 minutes until lightly golden. Let the crust cool completely.
- PREPARE THE PEARS: Peel the pears if desired, then core and slice them into thin, even slices about 1/8 inch thick. Place the slices in a bowl and gently toss with the lemon juice, granulated sugar, cinnamon (if using), vanilla extract, and flour until evenly coated.
- ASSEMBLE THE TART: Arrange the pear slices in overlapping concentric circles inside the cooled tart crust, starting from the outer edge and working toward the center. Slightly fan the slices for a decorative look. Bake the tart at 375°F (190°C) for 30 to 35 minutes, or until the pears are tender and the edges are just beginning to brown.
- GLAZE AND FINISH: While the tart is still warm, combine the apricot jam or honey with the water in a small saucepan. Warm over low heat, stirring until smooth and liquid. Using a pastry brush, gently apply the glaze over the surface of the pears to add a glossy finish. Let the tart cool completely in the pan before removing and slicing.
Notes
Use firm but ripe pears for the best texture; overripe pears may turn mushy during baking. Bartlett pears soften more in the oven, while Bosc pears keep more bite. Slice the pears about 1/8 inch thick and toss them with the lemon juice right away. Let the pre-baked crust cool completely before adding the pears so the base stays crisp. The glaze helps preserve the fruit's appearance and adds a subtle sweetness. The tart can be made several hours ahead and served at room temperature. It keeps for 2 days lightly covered at room temperature; after that, refrigerate it and let it sit out for about 20 minutes before serving.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 150Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 25mgSodium 152mgCarbohydrates 32gFiber 1gSugar 13gProtein 3g
