No ImagePear Tart

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.

    xxxxxyyyyy

  2. Kelley

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

    xxxxxyyyyy

  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!!

    xxxxxyyyyy

  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.

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  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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