Apple and pear tart

    1 hour 55 min

    This tart is warmly spiced and incredibly fruity. It's the perfect treat for the cold autumn/winter nights. Apples and pears are tossed in sugar and spices, then used to fill a cream cheese-butter shortcrust pastry case, before being baked to perfection. Enjoy with a scoop of vanilla ice cream for dessert.

    95 people made this

    Serves: 8 

    • 110g unsalted butter, chilled
    • 110g cream cheese
    • 200g plain flour
    • 2 apples, peeled, cored and thinly sliced
    • 1 pear, peeled, cored and sliced
    • 4 tablespoons orange juice
    • 70g dark brown soft sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cardamom
    • 1 1/2 tablespoons cornflour
    • 125g apricot jam, warmed

    Prep:25min  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr55min 

    1. Cut the cold butter and cream cheese into the flour with a knife until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles crumbs; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in cling film and refrigerate for at least 1 hour.
    2. Toss the sliced apples and pear with the orange juice. Whisk together the dark brown soft sugar, cinnamon, nutmeg, cardamom and cornflour. Toss the fruit with the sugar-spice mixture and set aside.
    3. Preheat an oven to 190 C / Gas 5. Set out an 20cm tart tin or if you're making a free-form tart (galette), lightly grease a baking tray.
    4. Roll the pastry out on a lightly floured work surface to form a 25cm circle. Transfer the dough to the tart tin or baking tray. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking tray, leave a 5cm rim of pastry and fold it up over the edge of the fruit (the pastry folds will overlap).
    5. Bake the tart in the preheated oven until the pastry is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

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    Reviews & ratings
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    Reviews in English (57)


    Very easy, I made a few changes, used 4 small apples and 3 pears, I let the fruit marinade in the OJ with the spices and then I drained the sauce before putting it in the dough. The first time I made this I did not drain and the liquid seeped thru the crust and burned. Delicious !!!  -  08 Sep 2009  (Review from Allrecipes US | Canada)


    I loved this recipe! The pastry came out perfect, I am surprised at the reviewers who had troubles with getting it right. I am thinking about using this as a pie crust as well - my family and I loved it! It was nice and flaky, it came out of the tart pan without any trouble, it did not stick at all -- and I did not grease the pan at all or prepared it in any way. The cardamom gave the filling a great subtle taste. Slightly different then allspice, worth using it if available. I added one extra pear, drained the fruits before tossing with spices and sugar (I upped the corn starch a bit to compensate) and it was perfect. This tart will be on all my festive dinner tables from now on. Thanks for a great recipe!  -  24 Oct 2009  (Review from Allrecipes US | Canada)


    this is absolutely delicious. my main purpose in making this was to try out my new jar of cardamom (i had never tried it before, but i am intrigued by this spice). the spices in this recipe blend together so well. nice presentation also.  -  22 Nov 2008  (Review from Allrecipes US | Canada)