Pear Tart

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  • ½ cup unsalted butter, room temperature

  • 1 cup flour

  • ¼ tsp baking powder

  • ½ cup sugar + more for dusting

  • 1 large egg

  • 2-3 pears, peeled, halved and cored

  • 1½ tsp ground cinnamon

  • ¼ cup apricot jam

  • 1 tbsp lemon juice


350 oven 14" rectangular tart pan, buttered Combine flour and baking powder in a medium bowl and set aside. Cream butter and sugar at high speed in a large bowl. Lower speed to medium and add egg and beat. Add flour mixture (dough will be soft). Push dough into the pan with floured fingers to form an even crust. Arrange pear halves from top to bottom in concentric circles. Sprinkle with cinnamon and sugar. Bake until crust is golden about 45 minutes. Heat jam and lemon jiuce in a small saucepan over med-low heat mixing until combined. Remove and brush gently over the tart.


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