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This pear tart recipe brings buttery shortbread crust, spongy almond frangipane, and sweet sliced pears together for a humble fall dessert. This snazzy tart is fall’s quiet show-off, and there is zero pumpkin spice involved 😉
If this distinctive dessert is piquing your interest, I have a standout Butternut Squash Cake with Buttermilk Glaze and a signature method for Salted Burnt Caramel Custard that each deserve a look-see!
Table of Contents
Confessions of a Pumpkin Spice Dropout
Let’s just get this out of the way: not all fall desserts need to taste like a scented candle aisle. Pumpkin spice? Been there. Sniffed that. Mid-October rolls around, and frankly, I’m already breaking up with the PSL.
Instead, I move on to something more elegant, less clingy, and frankly better dressed: pears. This Pear Tart with Shortbread Crust is everything pumpkin spice isn’t—sophisticated, subtle, and doesn’t require a leaf-strewn backdrop for validation.
Let me walk you through why this one earns a permanent spot on your fall dessert roster—and possibly your holiday table too (I see you, Thanksgiving).
Why Pears, and Why Now?
Pears are fall’s lowkey superstars. While pumpkins hog the spotlight, the Bosc pears and Anjou pears are just chilling in the produce aisle, waiting to be picked (literally). They’re firm, a little floral, and hold their shape beautifully in the oven—aka, the best pears for baking.
Unlike apples, they don’t try to steal the show. And unlike peaches, they’re not begging to be blended into every smoothie you’ve ever made. They’re quiet. Subtle. A fruit with range.
And yes, while this recipe is perfect for fall (hello, pear season), it’s a year-round charmer. Sub in apples, nectarines, or even peaches, and let the tart crust do its buttery thing.
Why It’s Basically Perfect
- It looks way fancier than it is — minimal effort, maximum “wow, did you make that?” energy.
- Frangipane sounds French and expensive — but it’s literally a one-bowl, food-processor situation.
- It pairs with wine — the glaze has Riesling in it and goes beautifully with a glass on the side.
What You’ll Need (and Probably Already Have)
Let’s talk ingredients—specifically, the ones that make this tart unapologetically good.
- Bosc or Anjou Pears — Firm and structured; perfect for clean slices that hold their shape. Bartletts need not apply.
- Shortbread Cookies — Crushed with butter for a press-in pie crust that skips the rolling pin and the drama.
- Almond Paste — Not marzipan. Smoother, nuttier, and the backbone of that fluffy frangipane filling.
- Apricot Jam or Preserves — Mixed with Riesling, lemon peel, and vanilla extract for a fruity glaze with shine and subtlety.
- Riesling Wine — Boosts the glaze, sips like a dream, and makes you look wildly put together.
See recipe card for full information on ingredients and quantities.
Variations
- Chocolate-Pear Frangipane Tart – Swirl melted chocolate into your almond frangipane for a rich, festive update that’ll make any holiday table swoon.
- Raspberry & Pear Tart – Drop a handful of fresh raspberries into the frangipane before baking, so they burst into juicy pops of color and flavor mid-bake.
- Vegan or Gluten-Free Pear Tart – Swap in vegan puff pastry and use a dairy-free custard (think coconut or almond milk thickened with cornstarch), or try a gluten-free crust with GF flour—keeps the magic, skips the allergens.
- Caramel Pear Tart – Drizzle caramel over slices before baking (or right after) to infuse the pears with dulce vibes that’ll steal the show.
- Spiced & Poached Pear Tart – Poach pears with cinnamon, cloves, ginger, or star anise before arranging them—adds warmth and a luxe pear syrup you can drizzle over later.
- Lavender & Ginger Floral Pear Tart – Give the classic a botanical twist with food-grade lavender and fresh ginger—floral, spiced, and kitchen poetry on a plate.
- Pistachio-Cardamom Pear Tart – Swap in pistachios and cardamom for frangipane with a twist. Think nutty, green, fragrant—perfect with thin pear slices on top.
- Puff Pastry Pear Tart with Cheese & Nuts – Ditch the crust. Use puff pastry, layer pears with sharp cheddar (or the habanero kind if you’re brave), walnuts or pecans, a bit of honey—and boom, party tart.
Tart Construction 101
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Pulse
Toss 1 cup ground shortbread cookies (Walker’s or Biscoff, obviously) into a food processor. Add 3 tablespoons softened unsalted butter. Pulse until the crumbs look like damp beach sand.
2
Press
Press the mixture into a 9-inch tart pan: up the sides first (use the flat side of a cup to really hug the grooves), then press the rest into the bottom. Chill in the fridge while you prep the filling. No shortcuts—cold crust = crisp crust.
3
Blend
For the frangipane, process ⅓ cup almond paste (not marzipan), 1 teaspoon sugar, and 2 tablespoons melted butter until smooth-ish. Add 1 egg, 1 tablespoon flour, ½ teaspoon almond extract, and a pinch of kosher salt. Blitz until fluffy and smugly delicious-looking.
4
Slice
Peel, core, and thinly slice 3 very ripe Bosc or Anjou pears to about ¼-inch thick. Try not to snack on half of them.
5
Assemble
Spread the frangipane over the chilled crust with a light hand—it’ll puff up in the oven, promise. Fan out the pear slices and transfer with a mini offset spatula (or just your fingers if you’re fearless). Repeat until your tart looks artful. Sprinkle with ¼ cup sliced almonds and about a tablespoon of turbinado sugar to taste (measure with your heart). Bake at 375°F for 30–35 minutes until the crust is golden brown and the pears are blushing. Cool on a wire rack so the bottom doesn’t go soggy.
6
Simmer
While the tart bakes, simmer ¼ cup apricot jam, ½ teaspoon vanilla extract, a 3-inch lemon peel, and 2 tablespoons Riesling in a small saucepan for 5–8 minutes until it thickens. Stir often—no one likes burnt jam.
7
Glaze
Brush the glaze over the tart while it’s still warm. Let it cool completely before slicing. If you’re feeling fancy (or hosting brunch), lightly dust with powdered sugar just before serving.
8
Devour
Cut yourself a slice, grab a fork (or don’t), and settle in—this tart isn’t gonna eat itself, Sugar. If someone asks for a bite, just smile sweetly and pretend you didn’t hear ’em.
Recipe FAQs
Absolutely. Concorde pears hold their shape like a pro and add floral notes. Seckel pears are tiny, cute, and perfect for tartlets or rustic pear tart minis. These are not widely available, so Bosc or Anjou may be easier to source.
Custard’s creamy and eggy. Frangipane? It’s the almond cousin—richer, nuttier, and way more fashionable in a tart shell. Less jiggle, more swagger.
Frangipane tart = almond filling + fruit. Bakewell tart = almond filling + jam + nostalgia from your British aunt. Both use a short crust, but Bakewell brings jam to the party.
If you want elegance, peel them. If you want “rustic charm” (read: too lazy to peel), leave them as-is.
Two words: no rolling. Shortbread crust presses in with zero stress and stays buttery and crisp. No flaky dough meltdowns, no flour-covered counters. You’re welcome.
You bet. Bake, cool, wrap tightly in plastic and foil, and freeze. Reheat in a 350°F oven until warmed through—don’t microwave it unless you want soggy crust regret.
Dress It Up, Dish It Out
I served mine after Steak au Poivre, Browned Butter Mashed Potatoes, and Sauteed Greens, because if we’re doing autumn, we’re doing autumn. The tart brings a lightly sweet, buttery close to a rich meal without knocking you into a food coma.
Pair with:
- A chilled glass of Riesling.
- A drizzle of cream.
- Or a scoop of vanilla ice cream if you’re feeling chaotic.
Expert Tips
- Use a melon baller to core pears. It’s faster, neater, and you’ll feel like a baking surgeon.
- Don’t skip the salt. A pinch in the filling sharpens sweetness and makes those almond and pear flavors pop.
- Chill the tart shell before baking. It helps hold shape, prevents shrinkage, and keeps the crust flaky.
- Upgrade your glaze. Infuse apricot jam not only with lemon zest, but for flair, also add elderflower syrup for a subtle floral twist.
- Freeze slices individually. Flash-freeze them on a tray before wrapping—perfect for sneaky weekday indulgence.
- Serve with a drizzle of room temperature cream or add a splash of pear liqueur to freshly whipped cream.
Still Not Over Autumn? Same…
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Pear Tart with Shortbread Crust
Equipment
- 9 inch tart pan
Ingredients
Ingredients for the Tart Crust
- 1 cup shortbread cookies, ground
- 3 tablespoons unsalted butter, softened
Ingredients for the Tart Frangipane
- ⅓ cup almond paste, not marzipan
- 1 teaspoon granulated sugar
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon flour
- 1 large egg, room temperature
- pinch kosher salt
- ½ teaspoon almond extract
- 3 large pears, Bosc or Anjou work well
- 1/4 cup sliced almonds
- 1 tablespoon turbinado sugar
Ingredients for the Tart Glaze
- ¼ cup apricot jam
- ½ teaspoon vanilla extract
- 3- inch peel of lemon
- 2 tablespoons Reisling wine
optional for serving
- Confectioners' sugar, for dusting
- heavy cream, for drizzling
Instructions
- Process shortbread cookies in a food processor until very fine. Add butter and pulse until evenly moistened.1 cup shortbread cookies, 3 tablespoons unsalted butter
- Spoon crumbs into tart pan. Press up the sides using the flat edge of a measuring cup, about ¼" thick. Press remaining crumbs into the bottom.
- Chill crust in the refrigerator while preparing the frangipane.
- In the food processor, blend almond paste and sugar until broken apart. Add butter, then mix in egg, flour, salt, and almond extract. Process until light and fluffy.⅓ cup almond paste, 1 teaspoon granulated sugar, 2 tablespoons unsalted butter, 1 tablespoon flour, 1 large egg, pinch kosher salt, ½ teaspoon almond extract
- Peel, core, and thinly slice pears (about ⅛–¼" thick).3 large pears
- Spread frangipane over the chilled crust with a light hand. Fan pear slices slightly and use a mini offset spatula to place them on top. Repeat with remaining pears. Sprinkle with sliced almonds and turbinado sugar.1/4 cup sliced almonds, 1 tablespoon turbinado sugar
- Bake at 375°F for 30–35 minutes, until pears have some color and the tart shell edges are golden brown. Cool on a wire rack.
- While tart bakes, warm apricot jam, lemon peel, vanilla extract, and Riesling in a small saucepan over medium heat, stirring constantly for 5–8 minutes until thickened.¼ cup apricot jam, ½ teaspoon vanilla extract, 3- inch peel of lemon, 2 tablespoons Reisling wine
- Once tart is out of the oven, brush pears with the glaze. Cool completely before slicing. Dust with powdered sugar or a drizzle of cream if desired.Confectioners' sugar, heavy cream
Notes
Wrap the cooled tart tightly in plastic wrap, then again in foil. Freeze flat for up to 1 month. To serve, thaw overnight in the fridge and let it come to room temp before slicing. Re-warm in a 300°F oven for 10–15 minutes if you want that “just baked” vibe. To freeze individual slices:
Wrap each slice in parchment, then slide into a freezer-safe bag or container. Label like the organized dessert pro you are. Freeze up to 1 month. Thaw in the fridge or zap in the microwave for about 30 seconds (go slow—this isn’t a Hot Pocket). Avoid freezing unbaked tarts—the frangipane texture can get weird, and your pears might go sad and soggy. Bake first, freeze later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a fabulous sweet treat! My family thought it was so fancy and they loved it! 🙂
Visiting again to say thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 18, open until November 26. Shared again.
Looks tasty. Thanks so much for linking up with me at #AThemedLinkup 32 for All Things Thanksgiving. Shared.