Get ready to transform your kitchen into a dessert paradise with this mouthwatering pear tart that's so simple yet so incredibly delicious, it'll make your taste buds dance! Uncle Gary's secret recipe is about to become your new go-to dessert that looks like it came straight from a professional bakery, but takes just minutes to prepare. Whether you're a baking novice or a seasoned pro, this rustic pear tart will impress everyone at your table and have them begging for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ripe pears, sliced
- 1 pre-made pie crust
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp butter, diced
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven for even baking.
- Prepare the pears by washing them thoroughly. Peel the pears if desired, then slice them thinly and evenly, about 1/4 inch thick. Toss the pear slices with lemon juice to prevent browning.
- Unroll the pre-made pie crust and place it carefully on a large baking sheet lined with parchment paper. If the crust is cold, let it sit at room temperature for 10 minutes to become more pliable.
- In a small bowl, mix together the sugar and cinnamon until well combined.
- Arrange the pear slices in a circular pattern on the pie crust, leaving about a 2-inch border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the pear slices.
- Dot the diced butter pieces across the top of the pears, distributing them evenly.
- Carefully fold the edges of the pie crust up and over the outer edges of the pear slices, creating a rustic, free-form tart (galette) style.
- Brush the exposed crust lightly with an egg wash or milk to help it brown beautifully during baking.
- Place the tart in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the pears are tender and slightly caramelized.
- Remove from the oven and let cool on the baking sheet for 10-15 minutes. This allows the tart to set and makes it easier to slice.
- Optional: Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
Tips
- Choose ripe but firm pears for the best texture and flavor. Varieties like Bosc or Anjou work wonderfully in this recipe.
- To prevent soggy crust, make sure to leave a 2-inch border when arranging pears and fold the edges carefully.
- For an extra golden and shiny crust, use an egg wash (beaten egg with a splash of water) instead of milk when brushing the edges.
- Let the tart cool slightly before serving to allow the juices to set, which makes slicing easier and prevents a runny filling.
- For a gourmet touch, experiment with adding a sprinkle of sliced almonds or a light dusting of powdered sugar before serving.
- Store any leftovers in the refrigerator and gently reheat in the oven for 5-10 minutes to restore the crust's crispness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 2g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
