Pear Tart


Delicate and delicious pear tart, thinly sliced Bosc pears arranged over frangipane almond paste, glazed with apricot jam, in an all-butter crust.

Photography Credit: Elise Bauer

Simply Recipes guest author Garrett McCord prepared this lovely pear tart for us the other day. Perfect for the season and absolutely addictive. Enjoy! ~Elise

There are certain staple recipes every home baker should have in their repertoire: a rich chocolate cake good for any occasion, a go-to cookie for cravings and fund raisers, a tarte tartin for those extravagant dinner parties. Undoubtedly, a pear tart must be included in this list.

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While is may look intimidating this pear tart recipe is simple!

pear tart

Bosc pears are smartly laid out over a layer of frangipane (a fancy name for almond filling) on a pâte brisée crust. The entire thing is then brushed with a bit of apricot jam or honey glaze.

The result is a posh pear dessert that will leave eaters in a quiet hush as they savor each ornate, little bite. Perfect for out-of-town guests or finishing a family meal.

Pear Tart Recipe

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Yield: Makes 6 servings




  • 1/3 cup almond paste (not marzipan)
  • 2 teaspoons of sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon of flour
  • 1 egg
  • pinch of kosher salt
  • 1/2 teaspoon of almond extract
  • 3 large Bosc pears
  • lemon juice


  • 1/4 cup apricot jam
  • 1/2 teaspoon vanilla extract
  • piece of lemon peel
  • 2 tablespoons Reisling or water


1 Prepare the pâte brisée crust: Roll the crust dough out to a 13-inch circle and press it into a 10-inch tart pan with a removable bottom (if you don't have a tart pan, a pie plate is just fine). Fit the dough into the edges and then trim off the excess dough leaning over the top.

Put the crust in the freezer to chill for a half hour.

2 Preheat the oven to 375°F.

3 Prepare the frangipane: Beat together the almond paste and sugar to break it apart. Beat in the butter. Mix in the egg, flour, salt, and almond extract and beat until light and fluffy.

Don't fret if there are a few little chunks of almond paste. Also, don't worry if it seems like you didn't make enough as the frangipane will rise during baking.

4 Prep the pears: Peel and core the pears, and then slice them thinly, about 1/8 to 1/4-inch thick. Places the slices in a bowl with the lemon juice to help preserve their color.

5 Assemble the tart: Spread the frangipane over the bottom of the tart shell. Next, carefully arrange the pear slices in a decorative pattern (they can slightly overlap, but don't build them up in layers or the tart will lack a refined appearance).

6 Bake: Bake at 375°F for 30-35 minutes or until the pears take on a bit of color and the edges of the tart shell are golden brown. Cool on a wire rack.

7 Make the apricot glaze: While the tart bakes, place the apricot jam, lemon peel, vanilla extract, and water or Riesling into a small sauce pan and warm over medium heat for 5 to 8 minutes, constantly stirring. Once the mixture has reduced and thickened take it off the heat and set it aside.

8 Glaze the tart and serve: Once the tart is out of the oven brush the apricot glaze over the pears. Serve.

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Pear tart with almond paste and apricot glaze

Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

37 Comments / Reviews

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Did you make it? Rate it!

  1. Rose

    crust was under cooked. Willing to try again but will leave in oven more like 45 min.


  2. Kelley

    DELICIOUS! Pretty and lots of compliments from dinner guests. Allow plenty of time to make this dessert. Worth it!


  3. Denise

    I made this tonight for dessert and it was fabulous! Thanks for a great recipe! I do a lot of baking and the only change I would recommend would be more pears. I used four, not three, but even one or two more would have been good. The flavors were delicious!!


  4. Marti

    Hi there Garrett, excited to make this for New Years. Can I make it a day in advance? Is so, how can I store it so the crust doesn’t get too soggy?
    I’m making two, but only have one tart pan so I’ll have to store out of the tart form. Thanks so much for sharing.

    Show Replies (1)
  5. Lenore E.

    Many, many years ago, I worked at a French Restaurant in L.A. as a hostess. There was a young talented EUROPEAN chef who made this classic desert which could not be refrigerated if there were leftovers. So he had it wrapped up and gave it to me to take home. I never forgot the sumptuous flavor of this desert, and glad I FOUND IT HERE! BTW, that chef was the great, Wolfgang Puck.

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