Spiced Pear Tart

Spiced Pear Tart is a beautiful, elegant dessert that’s surprisingly easy to make. I take tender, ripe pears and layer them over a buttery crust with warm spices like cinnamon, nutmeg, and cloves. The result is a comforting, slightly rustic tart that fills the kitchen with incredible aromas and makes a perfect ending to any fall or winter meal.

Why You’ll Love This Recipe

I love this tart because it celebrates pears in their best form—soft, juicy, and infused with cozy spices. It’s lighter than most pies but still feels rich and satisfying. I can serve it warm with whipped cream or ice cream, or enjoy a slice with coffee the next morning. It’s just as great for holiday dinners as it is for a simple afternoon bake when I want something seasonal and impressive without a lot of fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour

• Granulated sugar

• Salt

• Cold unsalted butter, cubed

• Ice water

For the filling:

• Ripe but firm pears, peeled, cored, and thinly sliced

• Brown sugar

• Ground cinnamon

• Ground nutmeg

• Ground cloves (just a pinch)

• Lemon juice

• Cornstarch or flour (to thicken the filling)

• Vanilla extract

Optional topping:

• Apricot jam (for glaze)

• Powdered sugar (for dusting)

• Chopped nuts (like walnuts or almonds)

Directions

1. I start by making the crust. I pulse the flour, sugar, and salt together, then cut in the cold butter until the mixture resembles coarse crumbs.

2. I add ice water a tablespoon at a time just until the dough comes together, then wrap it and chill for about 30 minutes.

3. While the dough chills, I toss the pear slices with brown sugar, spices, lemon juice, cornstarch, and vanilla.

4. I roll out the chilled dough into a circle and place it in a tart pan (or free-form on a baking sheet for a galette-style tart).

5. I arrange the pears in overlapping circles or a spiral pattern over the crust, leaving a small border if doing it galette-style.

6. I fold the edges over (if doing free-form), then bake at 375°F for 35–45 minutes until the pears are tender and the crust is golden.

7. After baking, I brush the top with warm apricot jam for a glossy finish and let it cool slightly before slicing.

Servings and timing

This tart serves about 8 slices and takes around 1 hour and 15 minutes—30 minutes for prep and dough chilling, 40–45 minutes to bake.

Variations

Sometimes I add a layer of almond cream or frangipane under the pears for extra richness. I’ve also swapped the pears for apples, or done a mix of both. For more texture, I sprinkle chopped walnuts or slivered almonds on top before baking. A drizzle of caramel sauce after baking turns it into a showstopper.

storage/reheating

I store leftovers covered at room temperature for 1 day, or in the fridge for up to 3 days. To reheat, I warm slices in a 300°F oven for 5–7 minutes. It tastes great cold too, especially for breakfast or with coffee.

FAQs

Can I use store-bought pie crust?

Yes. When I’m short on time, I use a pre-made pie or tart crust and just focus on the filling. It still turns out delicious.

What type of pears work best?

I like using Bosc or Anjou pears because they hold their shape well when baked. I make sure they’re ripe but still firm for easier slicing.

Do I need a tart pan?

Not necessarily. I’ve made this as a galette on a baking sheet, and it’s just as tasty. The tart pan just gives a neater, more finished look.

Can I freeze the tart?

Yes. I let it cool completely, wrap it tightly, and freeze it for up to a month. When ready to serve, I reheat it in the oven until warmed through.

Is this tart overly sweet?

Not at all. I love that it has just enough sweetness to highlight the natural flavor of the pears, especially with the warmth of the spices.

Conclusion

Spiced Pear Tart is one of my favorite seasonal desserts—it’s simple, elegant, and packed with flavor. I love how the pears soften into something magical while the crust stays buttery and crisp. Whether I’m baking for a holiday gathering or just enjoying a cozy evening at home, this tart always hits the mark. It’s a dessert that feels both classic and fresh, and it never fails to impress.

Spiced Pear Tart

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Spiced Pear Tart is a rustic yet elegant dessert featuring thinly sliced pears layered over a buttery crust and infused with warm spices like cinnamon, nutmeg, and cloves. Perfect for fall or winter, it’s aromatic, lightly sweet, and beautifully simple.

• Author: Lizaa
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 tart (serves 8)
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 1/4 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3–4 tbsp ice water
• 3–4 ripe but firm pears, peeled, cored, and thinly sliced
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of ground cloves
• 1 tbsp lemon juice
• 1 tbsp cornstarch or flour
• 1 tsp vanilla extract
• Optional: 2 tbsp apricot jam (for glaze)
• Optional: powdered sugar (for dusting)
• Optional: 2 tbsp chopped nuts (walnuts or almonds)

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Instructions

1. In a food processor or bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
2. Add ice water, 1 tablespoon at a time, just until the dough holds together. Wrap and chill for 30 minutes.
3. While dough chills, toss sliced pears with brown sugar, cinnamon, nutmeg, cloves, lemon juice, cornstarch, and vanilla extract.
4. Roll out the chilled dough into a circle and place it into a tart pan or on a baking sheet for a galette-style tart.
5. Arrange the pears over the crust in overlapping circles or a spiral pattern. Fold over edges if using a free-form style.
6. Bake at 375°F (190°C) for 35–45 minutes, until pears are tender and crust is golden brown.
7. Brush with warm apricot jam for a glossy finish and let cool slightly before slicing and serving.

Notes

• For a richer tart, spread almond cream (frangipane) under the pears before baking.
• Use Bosc or Anjou pears for best texture when baked.
• Dust with powdered sugar before serving for a decorative touch.
• Store covered at room temperature for 1 day or refrigerate up to 3 days.
• To reheat, warm slices in a 300°F oven for 5–7 minutes.

Nutrition

• Serving Size: 1 slice
• Calories: 260
• Sugar: 14g
• Sodium: 90mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 30mg