Creamy pear crumble tart

    (35)
    1 hour 10 min

    This tart is a great way of making use of pears when in season. It's the perfect autumn dessert that can be enjoyed all year long. A creamy pear filling is encased with shortcrust pastry and topped with a buttery-oat crumble. Serve as is, with ice cream, whipped cream or with custard.


    30 people made this

    Ingredients
    Serves: 6 

    • For the tart
    • 1 sheet ready-rolled shortcrust pastry
    • 100g caster sugar
    • 250ml soured cream
    • 4 tablespoons plain flour
    • 1 egg, beaten
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 4 large pears, peeled, cored and sliced
    • For the topping
    • 85g plain flour
    • 65g caster sugar
    • 75g unsalted butter, melted
    • 50g porridge oats

    Method
    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat an oven to 180 C / Gas 4. Line a 23cm quiche dish with the sheet of shortcrust pastry. Trim any extra dough and crimp the edge.
    2. Combine 100g sugar, soured cream, 4 tablespoons flour, egg, vanilla and salt in a bowl until blended. Fold in the pears. Pour the mixture into the dish and bake the pie for 15 minutes.
    3. While the tart is baking, prepare the topping: mix the 85g flour, 65g sugar, melted butter and rolled oats together in a bowl.
    4. Remove the tart from the oven and sprinkle with the crumble topping. Return the tart to the oven and bake until the filling is set and the pastry is brown, about 20 minutes more. Allow to cool and set before serving.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (35)

    Reviews in English (29)

    by
    28

    I'm the original poster of this recipe. Growing up on a pear farm, I looked forward to my mother making this every fall with fresh, ripe pears. Make sure the pears you use are VERY ripe. If not, boil them a bit before using in the pie. Delicious!  -  17 Oct 2008  (Review from Allrecipes US | Canada)

    by
    15

    This pie was outstanding! I would boil the pears for a bit prior to adding to the mix as they were a little crunchy next time.  -  07 Oct 2008  (Review from Allrecipes US | Canada)

    by
    12

    This is one of the best pies I have ever tasted! The sour cream really adds such a unique flavor to the fruit. I only had 2 pears so I also used some G. Smith apples which worked fine. The topping is to die for and stays in it's place instead of being loose and falling off. Excellent and I will use this recipe often.  -  12 Jan 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 7 collections