• 300 grams (10.6 ounces) all-purpose flour
  • 3 tablespoons (38 grams) sugar
  • 1/8 teaspoon (0.12 teaspoon) salt
  • 1 teaspoon (4 grams) baking powder
  • 150 grams (5.3 ounces) cold butter
  • 1 large egg
  • 4 tablespoons (60 milliliters or 2 ounces) ice cold water
  • 1/2 tablespoon (7.5 milliliters) white wine vinegar

Pear Syrup

  • 6 fresh pears
  • 1 sachet (approx. 10 grams) vanilla sugar
  • 200 grams (7 ounces) sugar
  • Zest and juice of 1 lemon
  • 750 milliliters (3.2 cups) water


  • 2 tablespoons (16 grams) flour
  • 2 large eggs
  • 2 tablespoons (25 grams) sugar
  • 125 milliliters (1/2 cup or 4.2 ounces) pear syrup
  • 75 milliliters (1/3 cup or 2.5 ounces) cream (20-25% fat)


  • 5 tablespoons (150 grams) apricot jam
  • 150 milliliters (5.3 ounces) pear syrup


  • 20-22cm Ring Mold

    A must for forming that perfect tart shape. Ensure it's well-oiled and lightly floured for easy release.

  • Rolling Pin

    Helps to achieve an even dough thickness. Lightly dust it with flour to avoid sticking.

  • Parchment Paper

    Essential for blind baking. It keeps your crust from puffing up.

  • Baking Beans or Peas

    Use these to weigh down the parchment paper during blind baking. If you don't have these, uncooked rice works too!

  • Mixing Bowls

    Multiple sizes will be helpful for different stages of preparation. Stainless steel is ideal for maintaining temperatures.

  • Fork

    Useful for poking small holes in the dough to release steam and avoid air pockets.


Step 1

The calculation in the recipe is for a 20-22cm ring mold.

Step 2

1. Prepare the pastry: In a large bowl, combine the salt, flour, and baking powder. Add the cold butter and use your fingers or a pastry blender to mix until the mixture resembles coarse crumbs. Keep the butter as cold as possible for a flakier crust.

Step 3

2. In a small bowl, combine the egg, vinegar, and ice cold water. Add this to the flour mixture and knead quickly to form an elastic dough. Place the dough in a plastic bag and freeze for 15 minutes. Avoid over-kneading to keep the pastry tender.

Step 4

3. Lightly sprinkle your work surface with flour. Roll out the dough, transfer it to a greased and floured mold, and form high sides. Prick the bottom and sides with a fork and cut off any excess dough. Refrigerate the mold with the dough for 15 minutes. Chilling the dough prevents shrinkage during baking.

Step 5

4. Preheat the oven to 392°F (200°C). Remove the mold from the fridge, cover the dough with parchment paper, and add baking beans or peas to weigh it down. Bake for 15 minutes. Then remove the parchment and beans, and bake for another 5 minutes. Allow to cool in the mold. Reduce the oven temperature to 356°F (180°C).

Step 6

5. Make the pear syrup: In a large saucepan, combine the water, lemon zest and juice, and sugar. Add the vanilla sugar and bring the mixture to a boil.

Step 7

6. Cut the bottoms off the pears and peel them. Add the pears and peels to the boiling syrup. Simmer for 10 minutes until the pears are softer but not mushy. Let the pears cool in the syrup, then strain and refrigerate the syrup. Save the syrup for future use; it adds a lovely flavor to drinks or desserts.

Step 8

7. Prepare the cream: In a bowl, whisk together the flour, eggs, sugar, pear syrup, and cream until smooth and liquid.

Step 9

8. Make the glaze: In a small saucepan, boil the apricot jam and pear syrup until thick. The glaze should be very dense.

Step 10

9. Place the pears on the cooled crust and carefully pour the cream mixture around them, avoiding the fruit itself. Bake for about 30-40 minutes, or until the cream thickens. Let the tart cool in the mold for 40 minutes.

Step 11

10. Pour the glaze over the tart before serving. Enjoy!


Once your fabulous pear tart is all set and ready, there are numerous delightful ways to serve it:

Go Classic: Slice your tart into neat wedges and serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Simple yet incredibly satisfying!

Elevate with Berries: Add a burst of color and flavor by garnishing the tart with fresh berries—strawberries, raspberries, or even blueberries. This adds not only a pop of freshness but also a visual appeal that's perfect for special occasions. 🍓

Pair with Beverages: For a lovely afternoon treat, pair your pear tart with a hot cup of earl grey tea or a light sparkling wine. The tart’s sweetness balances perfectly with a touch of bitterness in your drink. 🍷

Whether you're hosting a fancy dinner or enjoying a quiet evening at home, this pear tart is sure to be the highlight of your meal! 💫


Looking for gluten-free or vegan alternatives? 🌱 Look no further:

Gluten-Free Swap: To make the crust gluten-free, substitute the flour with a gluten-free flour blend. Ensure your baking powder is also gluten-free. Pro tip: Adding a tiny bit of xanthan gum can help bind the dough.

Vegan Version: Swap out the butter for vegan margarine or coconut oil, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). For the cream filling, use coconut cream or a cashew-based cream. You’ll still get that rich, creamy texture without any animal products! 🌿


  • Why does my dough keep sticking to the rolling pin?

    Lightly flour both your work surface and the rolling pin. If it’s still sticky, your dough might be too warm. Cool it in the fridge for a few minutes and try again.

  • Can I use store-bought pie crust?

    Absolutely! While homemade crust is always lovely, a high-quality store-bought crust can be a convenient and time-saving alternative.

  • How do I prevent my crust from shrinking?

    Chilling the dough before baking helps. Also, avoid stretching the dough too much when fitting it into the mold; any stretching can cause it to shrink back during baking.

  • Can I make the tart ahead of time?

    Yes! The tart can be made a day ahead and stored in the refrigerator. Bring it to room temperature or warm it slightly before serving for best results.

  • What should I do if the cream filling doesn’t set?

    Ensure your oven temperature is accurate. If the filling doesn’t set after the specified baking time, you can bake it a bit longer, checking every 5 minutes until it firms up.

  • How can I achieve a more intense pear flavor?

    For a deeper pear flavor, you can poach the pears in the syrup longer or even let them soak overnight. Additionally, you could add a hint of pear brandy to the cream filling.

Nutrition facts

Pear tart with apricot jam
Recipe Yield:8-10 servings
Calories:Per serving
Calories (Min - Max):290 - 310
Total Fat:16g
Saturated Fat:9g
Total Carbohydrate:32g
Total Sugars:18g