Best 8 Thin Pear Tart Recipes

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The thin pear tart, also known as tarte fine aux poires, is a classic French dessert that combines the delicate sweetness of pears with a crispy, buttery crust. This elegant and flavorful tart is perfect for any occasion, and it can be easily made at home with a few simple ingredients. Whether you are looking for a special dessert to serve at a dinner party or a simple treat to enjoy with your family, the thin pear tart is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

THIN PEAR TART



Thin Pear Tart image

Whip heavy cream with sugar and a little pear brandy to accompany the tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

2 ounces cream cheese
4 tablespoons unsalted butter, room temperature
1/2 cup all-purpose flour, plus more for dusting
1/2 cup, plus 1 1/2 tablespoons sugar
1/8 teaspoon salt
2 tablespoons freshly squeezed lemon juice
2 tablespoons pear brandy
1 Bosc or Red Bartlett pear
1/8 teaspoon ground cinnamon

Steps:

  • Heat oven to 400 degrees with rack in center. Line a baking sheet with parchment. Combine cream cheese and butter in a food processor. Add flour, 1/4 cup sugar, and salt, and process until combined. Dough will be sticky. Turn dough out onto prepared baking sheet. With lightly floured fingers, pat dough out into a flat 8-inch circle.
  • In medium bowl, combine 1/4 cup sugar with lemon juice and brandy. Halve pear lengthwise; core; leave skin on. Cut lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Place slices in strainer to drain liquid. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Sprinkle tart with remaining 1 1/2 tablespoons sugar. Dust pears with cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.

RUSTIC PEAR TART



Rustic Pear Tart image

Provided by Ellie Krieger

Categories     dessert

Time 2h10m

Yield 6 servings, serving size 1 wedge

Number Of Ingredients 14

1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon honey
1/4 teaspoon boiling water

Steps:

  • To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
  • In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
  • On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
  • Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
  • Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
  • In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

PEAR TART



Pear Tart image

My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

PEAR TARTE TATIN



Pear Tarte Tatin image

Tarte tatin is a classic French dessert, essentially an upside-down pie. Pears are caramelized in a sugar-butter mixture in an oven-safe skillet, covered with crust, and baked in the oven.

Provided by Bibi

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 8

Number Of Ingredients 9

1 (15 ounce) package ready-to-use refrigerated pie crust
⅛ teaspoon ground nutmeg
½ teaspoon ground ginger
2 tablespoons white sugar
5 firm pears
2 tablespoons good quality bourbon whiskey
4 tablespoons unsalted butter
⅔ cup white sugar
1 pinch salt

Steps:

  • Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
  • Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
  • Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
  • Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
  • Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
  • Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
  • Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
  • Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
  • Allow to sit 15-20 minutes, then serve warm.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 58.1 g, Cholesterol 15.3 mg, Fat 22.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 274.3 mg, Sugar 30 g

FRENCH PEAR TART WITH NUTS



French Pear Tart with Nuts image

A very easy and quick pear tart with a puff pastry base and a topping of creme fraiche and mixed nuts.

Provided by Marie-Capucine

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 40m

Yield 8

Number Of Ingredients 6

1 (17.25 ounce) package frozen puff pastry, thawed
1 (8 ounce) container creme fraiche
1 egg
¼ cup white sugar
¾ cup mixed nuts
3 pears - peeled, cored and sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Unroll the puff pastry sheet and line a tart pan with it. Cut off any overhanging pastry. Prick pastry several times with a fork.
  • Stir together creme fraiche, egg, and sugar in a bowl until smooth. Fold in nut mix.
  • Arrange pear slices on puff pastry and cover with creme fraiche mixture.
  • Bake tart in the preheated oven until the filling is lightly colored and pastry has puffed up and browned, about 25 minutes.

Nutrition Facts : Calories 596.6 calories, Carbohydrate 48.2 g, Cholesterol 63.2 mg, Fat 42.9 g, Fiber 4.3 g, Protein 9.2 g, SaturatedFat 14.1 g, Sodium 276.3 mg, Sugar 14.6 g

RUSTIC PEAR TART RECIPE BY TASTY



Rustic Pear Tart Recipe by Tasty image

Here's what you need: all purpose flour, powdered sugar, salt, butter, egg, butter, granulated sugar, salt, eggs, almond flour, all-purpose flour, pears, butter, granulated sugar

Provided by Tasty

Yield 12 servings

Number Of Ingredients 14

2 cups all purpose flour, plus more for dusting
¾ cup powdered sugar
1 pinch salt
1 ¾ sticks butter, cubed and chilled
1 egg
¾ cup butter, softened (1 1/2 sticks)
1 cup granulated sugar
½ teaspoon salt
2 eggs
1 ¼ cups almond flour
2 tablespoons all-purpose flour
6 pears, cored and sliced 1/4-inch thick
2 tablespoons butter, melted
1 ½ tablespoons granulated sugar

Steps:

  • Make the crust: Add the flour, powdered sugar, and a pinch of salt to the bowl of a food processor. Add the cold butter cubes and begin pulsing, 10-15 times, until the butter is fully incorporated into the flour.
  • Add the egg to the food processor and pulse just until a dough begins to form. Place the dough onto a work surface and knead it lightly, just to bring it together. Wrap in plastic and chill for 30 minutes.
  • Make the filling: Add the softened butter, granulated sugar, and salt to a medium bowl. Combine the mixture with an electric hand mixer, gradually increasing the speed from low to medium-high. Beat until fluffy, then add each egg, 1 at a time, scraping the bottom and sides of the bowl between each addition. Lastly, add the almond flour and all-purpose flour and combine on low speed until homogenous.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 375°F (190°C).
  • Assemble the tart: Remove the tart crust from fridge and gently roll out to roughly a 12-inch round on a floured work surface. Transfer the dough to a 9-inch tart pan, then top with the filling, spreading it as evenly as possible.
  • Arrange the pears in a spiral pattern on top of the filling. Brush the entire surface with the melted butter, then sprinkle the granulated sugar over the pears.
  • Bake, rotating halfway through, for 50-55 minutes, or until the crust is browned and the center of the tart is no longer jiggly. Let cool completely before slicing.
  • Enjoy!

Nutrition Facts : Calories 412 calories, Carbohydrate 50 grams, Fat 21 grams, Fiber 3 grams, Protein 7 grams, Sugar 26 grams

THIN PEAR TART



Thin Pear Tart image

Here's a great weeknight dessert option-no rolling pin required. The cream cheese dough comes together quite easily, and is simply patted into a thin round. A single pear is thinly sliced, then tossed in a bowl with pear brandy, sugar, and lemon juice. The mixture is then fanned out over the dough before baking. Whipped cream makes a nice accompaniment, as does a snifter of pear brandy, naturally.

Yield serves 8

Number Of Ingredients 9

2 ounces cream cheese
4 tablespoons unsalted butter, room temperature
1/2 cup all-purpose flour, plus more for dusting
1/2 cup plus 1 tablespoon plus 1 1/2 teaspoons sugar
1/8 teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons pear brandy (or regular brandy)
1 ripe, firm Bosc or Red Bartlett pear
1/8 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°F. Combine cream cheese and butter in a food processor. Add the flour, 1/4 cup sugar, and the salt, and process until combined. (Dough will be sticky.) On a parchment-lined rimmed baking sheet, with lightly floured fingers, pat dough into an even 8-inch round.
  • In a medium bowl, combine 1/4 cup sugar with the lemon juice and brandy. Halve pear lengthwise, and core (leave skin on). Cut each half lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Drain slices in strainer. Arrange around outer edge of dough, overlapping slightly, then arrange remaining slices in center. Sprinkle tart with remaining 1 tablespoon plus 1 1/2 teaspoons sugar. Dust pears with the cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.

BROWN SUGAR-PEAR TART



Brown Sugar-Pear Tart image

A simple, tasty dessert that takes advantage of the pear harvest. The brown sugar-cinnamon taste and crisp crust make this a recipe to remember

Provided by Steve_G

Categories     Pie

Time 50m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 6

1 11 inch partially baked sweet tart crust
1 egg white
4 fresh pears, peeled
1/2 cup packed brown sugar
2 tablespoons Gold Medal all-purpose flour
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 425 degrees.
  • Line tart shell with parchment and bake with weights or beans for 10-12 minutes.
  • Remove from oven and brush with egg white while stil very hot.
  • Lower oven temp to 375 degrees.
  • Cut each pear lengthwise in half and remove core.
  • Place each pear half, cut side down, on cutting surface.
  • Cut crosswise into thin slices.
  • Lift each pear half with spatula and arrange on crust, separating and overlapping slices (retain pear shape) to cover surface of crust.
  • Mix remaining ingredients; sprinkle over pears.
  • Bake 15 to 20 minutes or until crust is golden brown and pears are tender.
  • Cool on a rack and serve warm.

Tips:

  • For the perfect crust, use a combination of butter and shortening. This will give the crust a flaky texture and a rich flavor.
  • Chill the dough before rolling it out. This will help to prevent the dough from sticking to the pan and tearing.
  • Use a sharp knife to slice the pears. This will help to prevent the pears from tearing and browning.
  • Arrange the pears in a single layer on the crust. This will help to ensure that the pears cook evenly.
  • Bake the tart until the crust is golden brown and the pears are tender. This will usually take about 30-35 minutes.
  • Let the tart cool slightly before serving. This will help to prevent the pears from falling out of the crust.

Conclusion:

This thin pear tart is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet pears and flaky crust is sure to please everyone. With just a few simple ingredients and steps, you can create a beautiful and delicious tart that will impress your friends and family.

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