Pear Tart Recipe

5 from 4 votes

A quick and easy pear tart recipe without the fussy crust. Only 10 minutes of prep!

Prep Time10

Cook Time50

Total Time1

Course: Cake, Cakes, Dessert, Sweet, Vegetarian

Cuisine: Spanish

Servings: people

Calories: 178.09kcal

3 medium pears for the cake batter
2-3 medium pears to decorate the top of the cake
3 large eggs
¾ cup whole milk (180 ml)
¼ cup Greek yogurt (60 ml ) You can sub sour cream or cream cheese.
1 cup flour (120 g)
½ cup sugar (100 g)
1 teaspoon cinnamon You can sub nutmeg (¼ tsp), or 1 teaspoon of vanilla extract, lemon zest, or alcohol (see notes).
¼ teaspoon salt
butter to grease the tart pan
2 tablespoon apricot jam You can sub peach jam or similar or use honey if you prefer.

Peel three of the pears and cut them into rough chunks. These will be fully blended for the tart batter. Preheat the oven to 350°F (175°C).
Add all of the ingredients (except for the jam) to a blender. Add the liquid ingredients first for the best results. Blend slowly until everything is fully mixed. Do not over blend.
Grease and flour your tart mold (or molds). I used an 11-inch mold (28 cm) for this recipe. You can make mini tarts if you prefer.
Pour the batter into the mold, making sure to leave space for the pears. The batter will barely rise when baking, but the addition of the pears will make it rise in the pan.
Cut the other three pears in thin slices to decorate the tart. I don't do this earlier so that they don't turn brown. Carefully place them around the tart, one overlapping with the next. Start with the outer ring and move inwards.
Bake for 50 minutes, or until a toothpick comes out of the center completely clean.
Let the tart cool on a wire rack for 30 minutes and then brush with the glaze. To make the glaze mix 2 parts of apricot jam with 1 part water, and heat until warm. Brush gently over the tart.
Once fully cooled, take out of the tart mold and place in the fridge on your serving dish until you are ready to serve. Serve with optional powdered sugar sprinkled on top. Enjoy!

Enjoy cold -- it's best right out of the fridge.
Store wrapped in plastic wrap for up to 3 days in the fridge and 3 months in the freezer. Defrost by bringing to room temp on the counter.

Substitutions:

- Pears: You can sub apples for pears, but if making it with apples, you need to use ¾ cups of applesauce for the filling instead of chopped apples. And if you're wondering what kind of pears work best, any sweet and juicy variety will work well.
- Cinnamon: You can substitute nutmeg, lemon zest, vanilla extract, or even a tablespoon of liquor (brandy or sherry both work well).
- Jam: I like to brush the finished tart with apricot jam to glaze, but you can use the jam of your choice or even honey.