Easy Spanish Pear Tart

5 from 4 votes

This quick and easy Spanish pear tart is a simple recipe without a fussy crust! It's ready to eat in an hour, and only requires 10 minutes of prep.

Prep Time10

Cook Time50

Total Time1

Course: Cake

Cuisine: Spanish

Diet: Vegetarian

Servings: people

Calories: 178.59kcal

Preheat the oven to 350°F (175°C). Grease and flour an 11-inch (28 cm) tart mold, or prepare mini tart molds if you prefer.
Add all of the filling ingredients to a blender, pouring in the liquid ingredients first for the best results. Blend slowly until everything is fully mixed. Do not over blend.
Pour the batter into the mold, making sure to leave space for the sliced pear topping. 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 the tart 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.
Meanwhile, make the glaze. Mix the apricot jam with 1 tablespoon of water, and heat until warm. Once the tart has cooled, gently brush it on top.
Unmold the cooled tart and refrigerate on a plate until you are ready to serve. Garnish with powdered sugar on top if desired, then slice and enjoy!

Be careful not to over-blend the tart filling mixture, or it may be tough.
Enjoy this tart cold; it's best right out of the fridge.
Store the tart wrapped in plastic wrap for up to 3 days in the fridge, or up to 3 months in the freezer. Defrost by bringing to room temperature on the counter.
Want to try this tart with apples? Use ¾ cup of applesauce in the filling instead of fresh apples, and garnish the top with thinly sliced apples.