Pressed-Crust Pear Tart

Pressed-Crust Pear Tart
Arrange the pears facing alternate ways for the prettiest presentation. Get the recipe. Photo: Beatriz da Costa
Hands On Time:
20 mins
Total Time:
1 hrs 5 mins
8 serves


  • ½ cup (1 stick) unsalted butter, plus more for the pan, at room temperature

  • 1 cup all-purpose flour, plus more for your fingers

  • ¼ teaspoon baking powder

  • ½ cup sugar, plus 1 1/2 tablespoons

  • 1 large egg

  • 2 to 3 Bosc pears, peeled, halved, and cored

  • 1 ½ teaspoons ground cinnamon

  • ¼ cup apricot jam

  • 1 tablespoon fresh lemon juice

  • whipped cream (optional)


  1. Heat oven to 350° F.

  2. Butter a 14-inch rectangular tart pan and set aside.

  3. Combine the flour and baking powder in a medium bowl and set aside.

  4. Using an electric mixer, cream the butter and 1/2 cup sugar at high speed in a large bowl. Lower speed to medium, add the egg, and beat until incorporated. Gradually add the flour mixture until fully incorporated. The dough will be very soft.

  5. Push the dough into the pan with floured fingers to form an even crust. Arrange the pear halves, top to bottom, cut-side down. Sprinkle with the cinnamon and the remaining sugar. Bake until the crust is golden brown, about 45 minutes; let cool.

  6. Heat the apricot jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart. Serve with the whipped cream, if desired.

Nutrition Facts (per serving)

279 Calories
12g Fat
42g Carbs
3g Protein
Nutrition Facts
Calories 279
% Daily Value *
Total Fat 12g 15%
Saturated Fat 8g 40%
Cholesterol 57mg 19%
Sodium 20mg 1%
Total Carbohydrate 42g 15%
Total Sugars 24g
Protein 3g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles