Easy Pear Tart Recipe
Easy Pear Tart Recipe — is like, the perfect thing to whip up when you want something kinda fancy but you’re absolutely NOT feeling fancy. You know those days? It’s sweet, it’s got that buttery crust thing going on, and honestly, it looks way more complicated than it is. Trust me, if I can make it look good, you totally can.
Okay, so here’s the deal: my husband, Mark, is obsessed with this pear tart. Like, obsessed. He calls it “that fancy pear thing you make,” which is hilarious because, again, it’s SO easy. I remember the first time I made it, he walked in while it was baking and literally followed the scent trail right to the kitchen. He stood there, eyes wide, like I’d pulled a Michelin-star meal out of thin air. Now, whenever I make it, he magically appears when it comes out of the oven ready with a fork. It’s become a joke, but also, I kinda love knowing I can make him that happy with something so simple! My little ones like it, too, and that’s a HUGE win in my book!
Why You’ll Love This Easy Pear Tart Recipe
- It’s basically impossible to mess up. Seriously. I’ve tried.
- It makes you look like a baking genius, even if you’re more of a “wing it” kinda cook (like me!).
- It’s pear-fect (sorry, I had to!) for any occasion, or, you know, just a random Tuesday.
- It’s way better than store-bought, and you get to control how sweet it is.
How to Make It
Okay, so first things first, you gotta get your oven preheating – 375F (190C). Don’t forget! I do ALL the time and then stand there staring at a cold oven like a dummy.
Next, grab your pie crust. You can totally make your own if you’re feeling ambitious, but honestly? The store-bought kind works just FINE. Unroll it and stick it in a tart pan. If it’s a little too big, just trim the edges. I usually just use kitchen scissors – super easy.
Now, for the pears! Peel them (unless you’re into the skin – I’m not) and slice them up thin. Think like… apple slices, but pear-y. Arrange them in the tart pan, overlapping them a little. It doesn’t have to be perfect! I mean, look at my kitchen – perfect isn’t exactly the theme here.
In a bowl, whisk together your melted butter, sugar, flour, vanilla, and almond extract. I usually spill some butter on the counter, but hey, that’s life! Pour this mixture over the pears. Try to get it evenly distributed, but don’t stress too much.
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Sprinkle some sliced almonds on top because why not? They add a nice little crunch.
Bake for about 30-40 minutes, or until the crust is golden brown and the pears are tender. Keep an eye on it! Ovens are weird, and mine definitely has hot spots.
Let it cool a bit before slicing and serving. And try not to eat the whole thing yourself… but no judgment if you do!
Ingredient Notes
- Pears: Okay, so Bosc pears are my absolute fave for this. They hold their shape well. But honestly, any pears you like will work. Just make sure they’re not too ripe, or they’ll get mushy.
- Pie Crust: Look, I’m all about shortcuts when I can get away with it. Store-bought pie crust is a lifesaver. Just make sure you get the kind that comes rolled up, not the crumbly kind in a pan already. Trust me on this one.
- Butter: Melted butter, duh! But unsalted is the way to go so you can control the sweetness. I’ve used salted before when I’ve run out, and it’s still fine, but maybe cut back on the sugar just a tad.
- Sugar: Regular granulated sugar is perfect. I’ve also used brown sugar, which gives it a kinda caramel-y vibe. It’s good, but different.
- Vanilla Extract: Don’t skimp on this! It makes everything taste better. Real vanilla is the best, but imitation vanilla is fine in a pinch. Just don’t use too much, or it can taste a little artificial.
- Almond Extract: This is optional, but I love the flavor it adds. It really complements the pears. But if you’re not a fan of almond, just leave it out. No biggie.
- Sliced Almonds: For that lil crunch!
Recipe Steps:
- Preheat oven to 375°F (190°C).
- Unroll pie crust and place in a tart pan, trimming edges if necessary.
- Peel and thinly slice pears, then arrange them in the tart pan, overlapping slightly.
- Whisk together melted butter, sugar, flour, vanilla extract, and almond extract (if using).
- Pour the mixture evenly over the pears.
- Sprinkle sliced almonds on top.
- Bake for 30-40 minutes, or until the crust is golden brown and pears are tender.
- Let cool before slicing and serving.
What to Serve It With
A big ol’ dollop of whipped cream or a scoop of vanilla ice cream is a must! Seriously, don’t skip it. A sprinkle of cinnamon on top is also a nice touch. And honestly, a cup of coffee or tea on the side makes it the perfect afternoon treat.
Tips & Mistakes
- Don’t overbake it! A slightly golden crust is perfect. A burnt crust is sad.
- If your crust starts to brown too quickly, just tent it with foil.
- Let it cool COMPLETELY before slicing. Otherwise, it’ll just be a messy, pear-y pile. Still delicious, but messy.
- Don’t be afraid to experiment with different spices. A little nutmeg or cardamom would be amazing.
- I once tried using a frozen pie crust that I didn’t thaw properly… disaster! Don’t do that.
Storage Tips
Okay, so if you actually have leftovers (which is rare in my house), just wrap the tart in plastic wrap or foil and store it in the fridge. It’ll keep for a couple of days. Honestly, I like it cold, straight from the fridge, for breakfast. Don’t judge! It’s basically fruit and crust, so it counts as a balanced meal, right?
Variations and Substitutions
- No pears? Apples work great too! Or even peaches in the summer.
- If you’re out of butter, coconut oil works in a pinch. It’ll give it a slightly different flavor, but it’s still good.
- I’ve skipped the almond extract before when I didn’t have any, and it was still delicious. So don’t sweat it if you don’t have it.
- If you’re feeling fancy, you can brush the crust with apricot jam after it comes out of the oven for a shiny glaze. I’ve only done that once, and honestly, I didn’t think it made a huge difference. But hey, if you’re into that sort of thing…
- Honey is great in place of refined sugar!
Frequently Asked Questions
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Easy Pear Tart Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter chilled and diced
- 0.25 cup sugar
- 0.25 cup ice water as needed
- 3 large ripe pears peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 0.25 cup brown sugar packed
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring with a fork, until dough holds together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface and fit into a 9-inch tart pan. Trim the excess dough.
- In a separate bowl, toss the pears with lemon juice, cinnamon, brown sugar, and vanilla extract. Arrange over the crust.
- Bake in the preheated oven for 35 minutes or until pears are tender and crust is golden brown.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
