This delicious Rustic Pear Tart recipe comes from my husband’s side of the family. Sweet pears nestle in delicious almond frangipane, all encased in a tender pastry. It’s as easy to make as it is delicious – and you probably have all the ingredients on hand in your store cupboard right now.
Perfect for Last Minute Entertaining
If you love easy dessert recipes, you will love this Rustic Pear Tart! With a pastry you don’t even have to roll out and canned pear halves, my Rustic Pear Tart is a great last minute dessert that everyone will love. It may not not look like some perfect specimen from a bespoke bakery, but it sure does taste great.
Pear Tart is Part of the Family
My late mother in law used to make this recipe all the time. My copy of it is from a homemade, spiral bound collection of recipes made and illustrated by my husband and his sister when they were little.
My sister in law gave me one of two copies of this treasure not long after I met my husband, and I cook from it regularly. It was so lovely to have a collection of recipes I knew my husband enjoyed that I could make right from the start!
We were visiting my in-laws’ house in Normandy the first time my mother-in-law made the Pear Tart for me. I enjoyed it so much, she bought me a pyrex tart dish so I could make it at home. I remember travelling through the French countryside to Honfleur to visit Carrefour, a French superstore. There was a mind-boggling array of items on offer – seriously, this store had everything! We chose a tart dish I still use regularly today.
Updating the Pear Tart Recipe
Over the years I’ve gradually tweaked a few things here and there. I’ve also converted the Pear Tart recipe into cups from grams. However the heart and soul of it is still the recipe my mother-in-law used to make. I am constantly amazed by the different ways in which cooking comforts us and unites us with our family members across time and space, even after they are no longer with us.
This lovely dessert is best eaten within 24 hours, but please don’t refrigerate as it will toughen the tart’s delicate crust. Leftovers taste lovely for breakfast (don’t judge me!). Enjoy this Rustic Pear Tart with cream or (my personal favourite) ice cream.
Rustic Pear Tart – Printable Recipe
- For the pastry:
- 1¾ cups flour
- ½ cup butter, cut in small cubes
- 2 teaspoons sugar
- 2 to 3 tablespoons milk
- For the filling:
- 2 to 3 tablespoons apricot or peach jam
- ½ cup granulated sugar
- 1¼ cups ground almonds (almond flour)
- 1 egg plus 1 egg yolk
- ¼ cup butter, melted and cooled a bit
- 1 tablespoon Amaretto liqueur (or 1 teaspoon almond extract)
- 3 tablespoons cream or half and half
- 2 medium tins of pear halves in juice or syrup, well drained
- (you need about six nice pear halves)
- about 1 tablespoon Demerara sugar, for sprinkling
- about 2 tablespoons flaked almonds, for sprinkling (optional)
- Preheat the oven to 325℉ or 160℃.
- You will need a tart pan or pie dish approximately 8 inches or 20 cm round.
- Cut the flour and butter together in a bowl (or use an electric mixer or food processor) until the mixture resembles coarse crumbs.
- Stir in the sugar.
- Gradually add the milk until you have a soft pliable dough that you can make into a large ball. If you want to roll out your pastry, you’ll need to pop it into the fridge to chill for about an hour before rolling. However, I just press this easy pastry into the tart dish, working it up the edges. Pop the the fridge while you make the filling.
- Mix together the sugar, ground almonds, egg and egg yolk, melted butter, cream and the liqueur or almond flavouring until you have a smooth batter.
- Get the pastry out of the fridge and using a pastry brush, coat the pastry in the apricot jam. Pour the filling on top of this and spread it evenly to the edges. Arrange the pears on top of this mixture, gently pressing them into it so it comes up round the edges of the pears, but leaves the tops uncovered.
- Sprinkle with Demerara sugar and the flaked almonds (if using).
- Bake for 20 to 25 minutes or until the tart is lightly browned and the filling set.
- Remove from the oven and cool on a wire rack.
- Serve this warm or at room temperature with cream or ice cream.
- Best eaten within 24 hours. Do not refrigerate or the crust will go very hard.