Pear Tart with Shortbread Crust
Mid Fall, and after I’ve had way too much ‘pumpkin everything,’ I turn to pears, my next favorite autumn fruit, and bake a brilliant Pear Tart with Shortbread Crust.
Servings: 8 servings
Cost: $2.05 per serving
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
Use a melon baller to core your pears. It’s cleaner, faster, and avoids the dreaded “mangled pear halves” look.
Chill that crust. A quick rest in the fridge keeps it from slumping in the oven and helps it bake up golden brown and snappy.
Pears should be firm, not ripe. Save the soft ones for snacking or smoothies. You want structure, not slouch.
Don’t stack pear slices. Fan them gently and lay them flat—too many layers and you’ll end up with steamed fruit, not a showstopper.
Watch your bake time. Look for lightly colored pears and a golden edge on the tart shell. If it looks like it just got back from vacation, it’s done.
Don’t skip the glaze. That Riesling-apricot glaze isn’t just for looks—it adds flavor and gloss. Brush it on while the tart is warm so it soaks in a little.
Powdered sugar = optional glam. A light snow dust after cooling makes it look bakery-level without extra effort.
Store Leftovers in the fridge up to 3–4 days. Or freeze them individually for surprise future-you desserts.
To freeze the whole tart (fully baked & cooled):
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.
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
Serving: 1slice | Calories: 370kcal | Carbohydrates: 45g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 119mg | Potassium: 200mg | Fiber: 4g | Sugar: 24g | Vitamin A: 315IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg