Pear tart recipe

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serves: 8
Skill: medium
Cost: not
5-a-day: 1
Prep: 1 hr 30 min
Cooking: 45 min
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  • This tart has it all; light sweet pastry, caramelised fruit and a warm tasty filling. And, being entirely home made, it will never fail to impress


    • Caramelised pears: 4 pears, peeled and halved
    • 50g (2oz) butter
    • 50g (2oz) caster sugar
    • Pastry:
    • 225g (8oz) plain flour
    • 100g (3 1/2oz) unsalted butter
    • 25g (1oz) caster sugar
    • 1 egg
    • 1 tbsp milk, to bind, if required
    • Filling:
    • 225g (8oz) butter
    • 225g (8oz) caster sugar
    • 4 eggs
    • 50g (2oz) plain flour


    • Melt the butter with the sugar in a large pan. Cook until the sugar has dissolved and the mixture has become a golden-brown caramel.

    • Add the pear halves and cook until caramelised all over. Remove from the heat.

    • For the pastry, place the flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs. Alternatively, rub the butter into the sugar and flour with your fingers.

    • Add the egg and stir until the mixture just comes together as a dough. Add a little milk if required.

    • Roll the dough to form a ball. Wrap in cling film and chill in the fridge for 40 mins.

    • Preheat the oven to 180°C/350°F/gas 4.

    • Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in pie tin. Transfer to the oven to bake for ten minutes, or until golden-brown.

    • For the filling, mix the butter and sugar together in a bowl until light and fluffy.

    • Add one egg at a time to the butter mixture and mix well, before adding the next until all the eggs are mixed into the butter and sugar.

    • Add the plain flour and mix well to combine.

    • Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged.

    • Transfer to the oven and bake for 30 mins, or until the filling is cooked through.

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