Let’s face it, most pear tart recipes are complicated. You have to make the dough, then let it rest. Next you have to pre-bake the crust, or maybe go out and get some frozen puff pastry. I’ve even seen recipes calling for making the puff pastry at home (not happening). Or, there are recipes requiring a traditional full-blown pie crust. I have a lovely apple pie recipe I hardly ever make because it’s just too much fussing. This rustic pear tart, on the other hand, is fairly easy and straightforward.
You don’t have to crimp the edges, or pre-bake the crust. You don’t even have to cook the pears in advance. I saw one recipe that had 22 steps! Nope. Nope. Nope. This recipe is much easier than that! There are only six steps. Much better! The active time is about 15 minutes of work, and the whole thing is done in about an hour and a half (including resting in the fridge and baking).
First you make the dough. That’s only six basic ingredients you likely already have at home. Then, you let it cool in the refrigerator for an hour, and press out the dough into a roughly circular shape. Next, add the fruit, sprinkle the spices on top, and bake.
I’ve made this tart with pears, because I had some extremely ripe pears I wanted to use up. If you don’t have pears, or would rather use something else, apples will work beautifully too. And, both are in season now. Once summer comes back around, you might try it with peaches or maybe plums too.
The original recipe (which I cut in half) required a food processor. If you don’t have one, you can use a pastry cutter or two sharp knives instead. I have included instructions for both.
Rustic Pear Tart Substitutions and Variations
- Don’t have pears? Make this with apples instead (or try peaches in the summer)
- Add some green cardamom to the tart (along with the other spices)
- Replace some of the flour with ground almond meal
- Add a little Reisling or other dessert wine to the filling
- Top with slivered almonds
More Pear Dessert Recipes
Sweet, juicy pears balanced with the bite of some cinnamon and a bit of ground ginger, topped with chopped almonds.
Indulgent? Maybe. So what. It’s rich, creamy, and delicious. Looks hard, but it’s really quite simple to make. Fancy enough for company, but worth it for yourself.
Real crepes are hard. This is easy. I cheated. Dessert in a few minutes, no bother. Still delectable. Serve plain or top with whipped cream or ice cream.