Pear tart

(51 ratings)
Pear Tart Recipes
Pear Tart Recipes
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

This tart has it all; light sweet pastry, caramelised fruit and a warm tasty filling. And, being entirely home made, it will never fail to impress


  • Caramelised pears: 4 pears, peeled and halved
  • 50g (2oz) butter
  • 50g (2oz) caster sugar


  • 225g (8oz) plain flour
  • 100g (3 1/2oz) unsalted butter
  • 25g (1oz) caster sugar
  • 1 egg
  • 1 tbsp milk, to bind, if required


  • 225g (8oz) butter
  • 225g (8oz) caster sugar
  • 4 eggs
  • 50g (2oz) plain flour


  1. Melt the butter with the sugar in a large pan. Cook until the sugar has dissolved and the mixture has become a golden-brown caramel.
  2. Add the pear halves and cook until caramelised all over. Remove from the heat.
  3. For the pastry, place the flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs. Alternatively, rub the butter into the sugar and flour with your fingers.
  4. Add the egg and stir until the mixture just comes together as a dough. Add a little milk if required.
  5. Roll the dough to form a ball. Wrap in cling film and chill in the fridge for 40 mins.
  6. Preheat the oven to 180°C/350°F/gas 4.
  7. Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in pie tin. Transfer to the oven to bake for ten minutes, or until golden-brown.
  8. For the filling, mix the butter and sugar together in a bowl until light and fluffy.
  9. Add one egg at a time to the butter mixture and mix well, before adding the next until all the eggs are mixed into the butter and sugar.
  10. Add the plain flour and mix well to combine.
  11. Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged.
  12. Transfer to the oven and bake for 30 mins, or until the filling is cooked through.

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  • 3
(51 ratings)

Your comments


Total nightmare. Instructions not detailed enough. Needs baking weights to stop the crust shrinking. Too much pastry in this mix. Caramelising the butter and sugar needs more detail. Mine split. Too much of everything for the recommended baking dish. Avoid this recipe!


This recipe is an absolute car crash - I'm sure the volumes must be all over the place. The picture doesn't match the recipe - pear halves? Really? The picture shows slices. There is so much butter in this recipe I had to warn the dairy I was creating a local shortage - the filling has overflown everywhere as there is not enough room in an 8 inch tin for 8 pear halves. Im sure it will taste delicious but then anything with that much butter and sugar cannot fail.

Hannah Lomas

I used a 28cm tart tin, so I upped all the other ingredients to the same ratio, and generally I think this was fine. But, being a very amateur baker, I didn't up the suggested 30mins cooking time because it looked as if it was cooked through, plus I left it in the hot tin for another 20mins or so. Long story short, as I removed the tart from the tin, it collapsed. I *think* this could have been remedied either with more time in the oven (though that may have overcooked the top & pears) or a little more flour in the filling to give it more sustenance. It still ought to taste good (not tried it yet), what with all the butter and sugar in it, it just looks an absolute mess! Not the way you want your afternoon of baking to end.

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