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Pear Tart


This is a special dessert when pears are in season. You'll love the touch of cinnamon in this tart. Served chilled or slightly warm with ice cream.

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Rate this recipe 4.7/5 (6 Votes)


  • 1/2 Cup Butter ( 1 stick ) softened, unsalted butter, plus more for greasing pan
  • Juice of 1/2 Lemon, divided
  • 1 lb Pears ( Concorde, Barlett or d'Anjou) cored and sliced 1/2 inch thick
  • 1 Cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Cup plus 2 TBSP Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/2 to 3/4 tsp Cinnamon


Servings 8
Preparation time 10mins
Cooking time 50mins


Step 1

Butter a 9 inch springform pan. Put Pears in a medium bowl and squeeze lemon juice over pears; set aside.

In a small mixing bowl, whisk together flour, baking powder and salt.

With an electric mixer, cream 1/2 Cup Butter and 1 Cup Sugar on medium until
light and fluffy, about 3 minutes. Beat in eggs, one at a time, then vanilla.
Beat in flour mixture on low until batter just comes together. Spread in pan. Wrap and chill for at least 20 minutes.

Preheat oven to 375`F. Arrange pears in tight concentric circles on top dough. Squeeze remaining lemon juice evenly over pears.

In a bowl, mix 2 TBSP Sugar with Cinnamon. Sprinkle over pears.

Bake for 40 to 55 minutes or until edges are golden and center is set.

Cool tart in pan for 10 minutes. Run a sharp knife around edges. Remove sides of pan.


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