Pear tart

Total time: 1hr 50m
Preparation Time: 50m

For 8 piece

Nutritional Information

Contains 463 Kcal, 8g Protein, 50g Carbohydrates, 25g Fat


  • Dough
  • 4 pear
  • 2 tsp lemon juice
  • 1 tbsp water
  • 50 g butter
  • 150 g sugar
  • 2 eggs
  • 1 pinch salt
  • 1 organic lemon
  • 250 g ground hazelnuts
  • 1 tsp baking powder
  • 100 g white flour
  • Topping
  • 4 pear
  • 1.5 tbsp sugar
  • Apricot glaze
  • 100 g apricot jam
  • 1 tbsp water
  • Utensils
  • For a spring form tin approx. 24 cm diameter, based lined with baking paper, sides greased

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  • Prepare the tin

    Line a spring form tin (24 cm diameter) with baking paper, grease the rim.
  • Dough

    Peel and core the pears and chop into pieces. Simmer the pears, lemon juice and water, covered, over a low heat, for approx. 10 mins. until soft, puree, leave to cool.
  • Mix the butter, sugar and salt in a bowl. Add the eggs and continue to stir until the mixture becomes paler in colour.
  • Grate in the lemon zest, pear puree and nuts.
  • Mix the flour and baking powder, mix into the dough and transfer to the prepared tin.
  • Topping

    For the topping, peel and core the pears, halve them and slice into them very finely, so that they don't fall apart, then arrange on the dough. Sprinkle over the sugar.
  • Bake

    for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, place on a cooling rack and allow to cool completely.
  • Apricot glaze

    Heat the apricot jam and water in a small pan and coat the pear tart with the mixture.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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