Pear Tart

    Pear Tart


    231 people made this

    About this recipe: This tart is a delicious change from the average fruit tart. A shortcrust pastry case is filled with fresh pears and a spongecake batter, before being baked to perfection. Serve on its own, with whipped cream, ice cream or custard.

    Serves: 8 

    • 1 (23cm) unbaked shortcrust pastry case
    • 2 pears, peeled, cored and cut in half
    • 200g caster sugar
    • 50g unsalted butter
    • 4 tablespoons plain flour
    • 1 tablespoon vanilla extract
    • 2 eggs, beaten

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Place the pear halves cut side down in the pastry case with the small ends toward the centre.
    3. In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.
    4. Bake for 1 hour in the preheated oven, until pears are soft and set in the centre. Cool completely before slicing and serving.

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    Reviews (2)


    I followed the recipe only adding a tiny pinch of ground ginger and 3 pears. The tart tasted lovely but it was a very wet mixture taking 1 hour 10 mins . - 27 Sep 2015


    I used a pre-baked pie case so the pastry wasn't great but the filling was really good and I would recommend the recipe if you want to make a quick tart with some extra pears. - 13 Sep 2013

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