Rustic Pear Tart

Rustic Pear Tart

3 Reviews
From: EatingWell Magazine, October/November 2005

Who says you can't have your tart and eat it, too? This deceptively simple fall dessert is made for special celebrations. Look for a fragrant pear that's nonetheless firm to the touch.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large ripe but firm pear, peeled and thinly sliced
  • 1 teaspoon plus ⅓ cup all-purpose flour, divided, plus additional for dusting
  • 2 tablespoons sugar, divided
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon grated nutmeg
  • ⅛ teaspoon salt
  • ⅓ cup whole-wheat pastry flour
  • 1 tablespoon cold unsalted butter
  • 2 tablespoons walnut oil, or canola oil
  • 1-2 tablespoons cold water


  • Active

  • Ready In

  1. Preheat oven to 375°F.
  2. Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
  3. Whisk ⅓ cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.
  4. Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.
  5. Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.
  6. Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

Nutrition information

  • Serving size: ½ tart
  • Per serving: 445 calories; 20 g fat(5 g sat); 6 g fiber; 64 g carbohydrates; 5 g protein; 8 mcg folate; 15 mg cholesterol; 24 g sugars; 207 IU vitamin A; 5 mg vitamin C; 16 mg calcium; 1 mg iron; 148 mg sodium; 162 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 fruit, 4 fat

Reviews 3

February 16, 2014
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By: EatingWell User
A simple but delicious homemade tart What a tasty, simple recipe. My guests raved over this crust, which has very little butter! I added plums atop my pears in the center, and some crushed pecans, which toasted nicely. It's awesome with plain vanilla ice cream. Too awesome! I recommend using a chilled rolling pin to prevent the dough from sticking to it. But even if it sticks, just patch it together -- it IS a rustic tart! Pros: Few ingredients required, very little added sugar or butter
September 03, 2012
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By: EatingWell User
LOVED IT!!!! Great dessert. I did not peel the pears and it still turned out great. I was bad and put vanilla ice cream on top. I could not stop eating so I froze it. Tastes even better when you re-heat.
October 06, 2009
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By: EatingWell User
The crust on this tart is delightfully flaky, and the recipe is super easy. The tart can bake while you're eating dinner. I used ripe Asian pears from my friend's tree, and orange olive oil in place of the canola, but otherwise followed the recipe exactly; it was a big hit at dinner.
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