Ina Garten Pear Tart Recipe

This Ina Garten Pear Tart Recipe is a buttery and elegant dessert, which includes fresh pears and almond cream filling. It’s a restaurant-quality dish, ready in about 1 hour and 20 minutes.

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Ina Garten Pear Tart Recipe Ingredients

For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 3–4 tablespoons ice water

For the Almond Cream Filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup almond flour
• 1 tablespoon all-purpose flour

For the Pears:

• 3–4 ripe but firm pears, peeled, cored, and thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons apricot jam, warmed

How To Make Ina Garten Pear Tart

1. Make the crust dough: In a food processor, combine flour, sugar, and salt. Pulse in the butter until it resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Prepare and chill the crust: Roll the dough out on a lightly floured surface to fit a 9-inch tart pan. Press into the pan and trim excess. Prick the bottom with a fork and refrigerate for another 15 minutes.
3. Blind bake the crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights, and bake 5 more minutes. Let it cool.
4. Make the almond cream: Cream together butter and sugar until fluffy. Beat in egg and vanilla, then add almond flour and all-purpose flour. Mix until smooth.
5. Assemble the tart: Spread almond cream over cooled crust. Arrange pear slices in a fan or circular pattern. Brush with lemon juice to prevent browning.
6. Bake the tart: Bake at 350°F (175°C) for 35–40 minutes, until golden and set.
7. Glaze and cool: Brush warm pears with apricot jam for a glossy finish. Cool completely before serving.

Recipe Tips

• What kind of pears are best for baking?
  Use firm varieties like Bosc or Anjou. Avoid overly ripe pears—they’ll get mushy.
• Do I need a tart pan?
  A 9-inch tart pan with a removable bottom works best for easy slicing.
• Can I make this ahead?
  Yes, you can prepare the crust and almond filling a day ahead and assemble right before baking.
• How to prevent a soggy crust:
  Fully blind bake the crust and let it cool before adding the almond filling.
• How to make it gluten-free:
  Use a gluten-free flour blend for the crust and filling, and ensure all ingredients are GF-certified.

What To Serve With Pear Tart

This pear tart pairs wonderfully with:

• Fresh whipped cream or crème fraîche
• A scoop of vanilla or cinnamon ice cream
• Hot espresso or chai tea
• A drizzle of caramel sauce
• Toasted almonds for crunch

How To Store Pear Tart

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Let it come to room temperature before serving.

Freeze: You can freeze the baked tart (unglazed) for up to 1 month. Thaw in the fridge and reheat lightly before glazing and serving.

Pear Tart Nutrition Facts

• Calories: ~350 kcal
• Fat: 24g
• Saturated Fat: 12g
• Sodium: 180mg
• Potassium: 150mg
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 15g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and portion size.

FAQs

Can I use store-bought crust?
Yes, a quality store-bought tart or pie crust can save time and still taste great.

Do I have to peel the pears?
Peeling is recommended for a smoother texture, but it’s optional if the skins are tender.

Can I use another fruit besides pears?
Yes, apples, plums, or stone fruit work well with the almond filling.

What if I don’t have almond flour?
You can grind blanched almonds into a fine meal or substitute with hazelnut flour.

How to make the glaze shiny and smooth?
Warm the apricot jam slightly and strain if needed before brushing it on the tart.

Try More Recipes:

• Ina Garten Pumpkin Pie Recipe
• Ina Garten Red Velvet Cupcakes Recipe
• Ina Garten Apple Pie Bars Recipe