red pear tart

display of fanned out pears

Antioxidant rich red pears can show off their deep ruby color fanned over the flaky crust of this red pear tart. I’ve taken Ina Garten’s all-time favorite French Apple Tart recipe and substituted some seasonally ripe red pear beauties, leaving the skin on. Other than working to make even pear slices, this is a very easy recipe to prepare, and if you have any left-overs, they pack well in a lunch sack or make a delicious breakfast treat.

red pear tart

Serves: 8 servings
Cooking Time: 45 minutes


  • Pastry:
  • 2 cups al-purpose flour
  • ½ teaspoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons (1½ sticks) butter, cut into ½-inch cubes
  • ½ cup ice water
  • Topping:
  • 4 red pears
  • ½ cup sugar
  • 4 tablespoons (½ stick) butter, cut into ½-inch cubes
  • ½ cinnamon
  • ½ cup current jelly
  • 2 tablespoons water



To make the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Pulse several times to combine. Add the cubes of butter and pulse 10-12 times so that the butter is in small bits the size of peas.


With the motor running pour the ice water into the processor and pulse until the dough just starts to combine. Dump the mixture onto a floured board and press into a ball. Wrap in plastic and refrigerate for 1 hour or more.


Heat the oven to 400°F. Line a sheet pan with parchment paper.


Roll the dough into a rectangle slightly larger than the 11- by 14-inch pan. Trim the edges and place in the sheet pan.


Prepare the pears by cutting then in half through the stem. Cut into quarters and remove the cores with a melon baller or sharp knife. Slice the pears crosswise into ¼-inch slices. Fan the slices out diagonally across the tart crust in rows until the crust is covered. Sprinkle evenly with sugar and dot with butter. Sprinkle cinnamon over prepared tart.


Bake for 45 minutes, until the pastry is browned and the edges of the pears start to brown. The pear juices may burn slightly, but the tart needs to become crisp and brown.


Remove the baked tart from the oven and cool slightly. Warm the jelly and add the water so it become spreading consistency. Brush over the pears to glaze the top of the tart.


Serve warm or room temperature with a small scoop of ice cream.


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