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Rustic Pear Tart

I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.—Lisa Varner, Charleston, South Carolina
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    8 servings


  • 1 sheet refrigerated pie pastry
  • 4 cups thinly sliced peeled fresh pears
  • 1/4 cup dried cherries
  • 1 teaspoon vanilla extract
  • 4 tablespoons sugar, divided
  • 4 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 cup chopped walnuts
  • 1 large egg white
  • 1 tablespoon water


  • On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined baking sheet; set aside.
  • In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered.
  • Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool.
Nutrition Facts
1 piece: 239 calories, 10g fat (3g saturated fat), 5mg cholesterol, 107mg sodium, 37g carbohydrate (18g sugars, 2g fiber), 3g protein.
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Average Rating:
  • Pam
    Oct 2, 2020

    This pear tart was very easy to make and was delicious! I did not have the dried cherries on hand, so I just eliminated that. I suppose if you wanted to you could use blueberries. Excellent flavor and I have made it a couple times. I actually prefer it over apple galettes! I like lots of pear in mine, so I used 4 large pear. It's a winner in our household!

  • drag0nrid3r
    Dec 27, 2018

    This was easy to make especially using refrigerated pie crust. I did not peel the pear as it did not say to in the recipe. The pears still turned out great. I used about 3 to 4 pears to make 4 cups. I made two and the pears really piled up in the middle. The flavor was good. The cherries were fine in the pastry though not my favorite. It wasn't runny but I didn't really see it bubble either. Due to the large amount of pears, I had to extend the cooking time a by 10 min. I think 4 cups is a little too much pear. I made this recipe as is with no changes.

  • MarineMom_texas
    Mar 9, 2018

    I prepared this delicious tart tonight and it is a hands down winner. It is easy to prepare and before long we were enjoying a warm slice. I followed the recipe but had to substitute dried cranberries for the cherries. It was still delicious. It cooked for 35 minutes. I highly recommend this delicious dessert.Volunteer Field Editor