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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