Pear Tart

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beautiful desserts

Makes 1 tart
Serves 8 slices or 12-16 mini tarts
Time: 2 hours

Preheat oven to 180ºC

Pastry Crust

  • 2 cups all-purpose flour

  • 1/2 teaspoon kosher salt

  • 1 tablespoon sugar

  • 12 tablespoons cold unsalted butter, diced

  • 1/2 cup ice water

Pear Filling

Makes about enough for a regular size pie

  • 5 cups diced pears, with skin

  • 1 cup sugar

  • 1 tsp cinnamon

  • 2 tbsp flour

  • 1/2 a lemon juiced

Toss all the ingredients into a large pot, mix until the flour is distributed evenly. Allow to sit for about 30 minutes. Turn the heat on medium-high. Stir occasionally with a wooden spoon. Bring mixture to a boil and lower to low/medium heat. Stir occasionally. Keep over the heat for about 30 minutes, until it begins to thicken. Pour into a container, cool, then store in the fridge until ready to use.


For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits. With the motor running, pour the ice water down and pulse just until the dough starts to come together. Place onto a floured surface and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Or put it in the freezer for about 20 minutes. Preheat the oven to 180ºC. Spray your pan with nonstick spray. Push the dough so it covers the bottom and sides of each base. Bake for 45 minutes to 1 hour, until the pastry is browned and the pie filling starts to set. Allow to cool and serve warm or at room temperature.