Rustic Pear Tart

November 8, 2009 at 8:01 pm 26 comments

Slice of tart

Let the pear parade continue!   Having two bushels of homegrown pears in the basement inspires both gratitude and creativity… and even a little panic that you won’t get them all used up before they pass their prime.  It would break my heart to throw any into the compost bin; they’re just too delicious for such a sad fate.


So, instead, I’ve been beefing up the pear recipe selection here on SFTF substantially.  Today’s offering is a ridiculously (almost shameful , really) easy recipe for a straightforward and juicy Rustic Pear Tart.  It’s not a terribly novel use for the pears, but it is a fast one that let me whip up a warm dessert to share with a neighbor who had  just brewed a pot of coffee.  It was perfection.  And did I mention easy? 

Pears and filling

Now, of course, you can certainly make this recipe harder if you’d like.  I used a store-bought pie dough.  Gasp!  Oh, yes, even I take shortcuts sometimes.  And, honestly, this tart isn’t worth fussing over homemade dough.  It’s meant to just be a vehicle for the warm and flavorful pears, the real stars of the show.  That being said, had I had a ball of frozen leftover pie dough in the freezer at the time, I would have most certainly pulled it out and used that instead.  But, as it was, I had the stuff from the store and it fit the bill precisely. 


Next time you’re in a rush and need a simple solution for what to serve alongside a cup of coffee or tea when friends, neighbors and family are gathering together, I’d definitely recommend this one with a big thumbs up.  And if you’d like to have this as a local food option even later into the year – say the December holidays – after pear season has left us once again,  you could make the filling now and freeze it for later.  Just let it thaw before proceeding with the tart. 

Rustic Pear Tart



Rustic Pear Tart
A Straight from the Farm Original

5-6 ripe pears
1/4 C. vanilla sugar*
1/2 t. ground cinnamon
1/4 t. freshly grated nutmeg
zest of one lemon
juice of half a lemon
1 T. plus 1 t. cornstarch
1/2 package of prepared or homemade piecrust
1 T. honey
1/4 t. boiling water

* Vanilla sugar is made by storing your vanilla beans in a canister of sugar.  Not only does this keep the beans fresh, it also flavors the sugar and makes it a delicious addition to baked goods.  If you don’t have vanilla sugar, just use regular granular sugar. 

Preheat the oven to 425 F.  Line baking sheet with parchment paper.

Peel and core pears. Cut into 1/4 inch thick slices and place in a medium mixing bowl.  Toss pears with cinnamon, nutmeg, lemon zest, lemon juice, and cornstarch.  Let sit for a few minutes while you prepare the crust.

Roll out piecrust to 9 inches wide.  Use a rolling pin to help transfer the dough to the prepared baking sheet.  Give the filling in the bowl a stir again to make sure the juices are coating all the pieces.  Use a large spoon to heap pears onto the center of the piecrust, leaving at least a 2 inch border around the outside.  Hold the juices in reserve in the bowl for the time being.

Carefully fold up sides of crust around the heap of pears, pinching any seams that form to make sure they are sealed. The pears in the center will not be covered by crust. Pour reserved juices over the exposed pears, making sure it gets inside the crust. 

Place tart in the hot oven to back for 25-30 minutes or until crust is golden brown and pears are tender.  Remove from oven and place on a cooling rack.  Combine the honey and boiling water to create a glaze.  Use a brush to apply to both the hot crust and pears.  Allow tart to cool for at least 15 minutes before slicing.  To transfer tart to a serving plate, it’s best to let it cool completely so crust holds together. 

(serves 6)

Entry filed under: Recipes, Sweet Treats. Tags: , , , , , .

Keeping Local Alive The Pioneer Woman Cooks & A Recipe

26 Comments Add your own

  • 1. k  |  November 9, 2009 at 12:39 am

    I love this. I was watching some show on the Food Network where chefs talk about the best they ever had of some food – one of them said a rustic apple tart from place in CT was her favorite – I started thinking of how great it would be in with pretty much any type of season fruit but I never think about pears for some reason – I have always just eaten them as they are. One of the things I wondered about – remember those round sheets of carmel they used to sell to wrap around apples? Perfect size to fit at the bottom of a tart – carmel pear, carmel apple. Also – are you pickling any of the pears?

    • 2. Jennie  |  November 9, 2009 at 6:09 pm

      Hehehe. 🙂 No need to edit…I understood everything. Again with the smart idea,K — caramel sheets at the bottom of the tart sounds awesome! Do they still make those though…I haven’t seen them in awhile. Since I burned my left index finger very badly last night trying to make homemade caramel, I think I might try tracking those sheets down again.

      Not pickling this batch of pears since they are too large to squeeze into a jar whole. I haven’t seen any of the tiny Seckel pears at the farmers market that I used last time. If I find them again, I’ll pickle a few more jars.

  • 5. k  |  November 9, 2009 at 12:50 am

    Oh how I wish there was an edit feature or I was a better proof-reader. 😉

  • 6. 2frugalfoodies  |  November 10, 2009 at 3:20 pm

    This looks scrumptious! Thank you for sharing!

  • 7. Food-Fitness-FreshAir  |  November 10, 2009 at 5:46 pm

    I love fall because it always gives me a chance to make delicious season fruit-based desserts, like apple pie, and hopefully soon this wonderfully looking tart! Great pictures.

  • […] of the blogs I follow is Straight from the Farm.  Ella and I tried to make her Rustic Pear Tart tonight.  It was a bit of a disaster.  Pastry and us do not get along.  Pastry ripped and I […]

  • 9. tom | tall clover farm  |  November 15, 2009 at 11:31 am

    I love making pies/tarts this way. In fact, I usually do this in a pie pan and fold over the crust as you’ve done. It makes for a doughier crust sometimes but it works well when using juicier cover-your-oven-in-drippings kind of fruits. 😉

    • 10. Jennie  |  November 15, 2009 at 1:19 pm

      Oh, that’s smart, Tom! As you may have noticed, I had some juice spill out and get a little “caramelized” at the edges of the crust so the pie pan would have been very helpful. I’ll do that the next time. Thanks for the tip!

  • 11. nestandsparkle  |  November 15, 2009 at 3:30 pm

    beautiful recipe and images. well worth keeping some pie dough and filling in the freezer for this recipe when the inspiration hits!

  • 12. charm  |  December 26, 2009 at 2:50 am

    Hi! just wanted to say that i just made this and it was great! strangely enough, the spice mix in this reminded me and my sis of the mc donald’s apple pie which we love! 🙂 she usually hates pears but she ate this! Thanks!

  • 13. 35 Things To Make With Pears: {Recipes} :  |  August 5, 2010 at 2:12 pm

    […] Rustic Pear Tart: Next time you’re in a rush and need a simple solution for what to serve alongside a cup of coffee or tea when friends, neighbors and family are gathering together, I’d definitely recommend this one with a big thumbs up. And if you’d like to have this as a local food option even later into the year – say the December holidays – after pear season has left us once again, you could make the filling now and freeze it for later. Just let it thaw before proceeding with the tart. Found at Straight From The Farm. […]

  • 14. 35 Pear Recipes | Life At The Big HH  |  August 8, 2010 at 1:37 pm

    […] Rustic Pear Tart: Next time you’re in a rush and need a simple solution for what to serve alongside a cup of coffee or tea when friends, neighbors and family are gathering together, this looks like the ticket  I wonder if you could make the filling now and freeze it for later.  Found at Straight From The Farm. […]

  • 15. A pear tree and {aprons} « lively {&} lovely  |  August 16, 2011 at 2:44 pm

    […] So, the pear tree on our property is LOADED with cute little pears, but, only some are ready to be eaten. Still, we have way more than we even know what to do with them! So, me and My sister picked ourselves a pretty little bushel and got to making  A “rustic pear tart” […]

  • 16. Rustic Tart Recipe « Holistic Well  |  February 1, 2012 at 5:06 pm

    […] about to go bad so I went on line and found some recipes that I could work with.  I found this rustic pear tart…sounds devine and looks pretty too.  I am all about simplicity  so this recipe is right up my […]

  • 17. cr  |  September 12, 2012 at 10:47 am

    fyi, Sugar is listed in ingredients, but not mentioned in instructions.

  • 18. Trish  |  October 24, 2012 at 2:48 pm

    great flavor – lemon juice a must… produced more juice than it could contain, so next time I’m reserving some juice to cook down into syrup for the glaze… then it won’t get wasted sticking to the pan..
    My pears were sweet, so less sugar needed.

  • 19. Carol  |  November 5, 2012 at 6:48 pm

    I really love this recipe, nice and easy. I did use only 4 pears and then about a 1/3 of cup frozen blueberries and a handful of walnuts crushed. Everyone kept trying to pick at it before dinner. Will make lots more times, Thanks.

  • 20. Rebecca Jenkins  |  January 2, 2013 at 12:30 pm

    Absolutely delicious!

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  • 24. Linda  |  December 2, 2014 at 7:45 pm

    What variety are those pears show in the photo? Those are exactly like the ones on my pear tree. Thank you. P.S. The tart is great.

  • 25. Disillusioned  |  December 27, 2014 at 1:44 am

    This turned out horribly as it had too much liquid and created a soggy crust.

  • 26. Windows Builder in Brockweir  |  December 31, 2014 at 12:19 pm

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