There’s something magical about a rustic fruit tart, where the natural sweetness of the produce is the star of the show. This Honey-Glazed Pear Tart is the perfect example! It’s beautifully light, avoiding the heavy richness of many desserts, allowing the bright, juicy flavor of the pears to shine through. The crisp, nutty almond crust provides the perfect textural contrast. While any ripe pear will work beautifully, I find that Bosc pears offer a sublime sweetness and hold their shape perfectly when baked, creating a truly memorable treat.
Ingredients
• 1 recipe Almond Nut Crust, pre-made and fitted into a tart pan
• 7 medium ripe but firm pears, about 3 lbs / 1.4 kg (Bosc or Anjou recommended), peeled, cored, and vertically sliced
• 2 tablespoons / 16 g unbleached all-purpose flour
• 1/4 cup / 85 g honey
• For the Apricot Glaze
• 1/3 cup / 107 g apricot preserves
• 1 teaspoon / 5 ml water
Instructions
1. Prepare the crust. Preheat your oven to 400°F / 200°C. Line the inside of the almond crust with aluminum foil, pressing it gently against the sides. Fill with pie weights or dried beans to prevent it from puffing up. Bake for 10 minutes. Carefully remove the foil and weights. Reduce the oven temperature to 350°F / 175°C.
2. Make the pear filling. While the crust pre-bakes, place the prepared pear slices in a large bowl. Gently toss with the flour until they are lightly coated. Drizzle the honey over the top and toss again until every slice is evenly covered.
3. Assemble and bake. Carefully arrange the honey-coated pear slices in the pre-baked crust, creating a flat, even layer or a decorative pattern. Place the tart in the preheated 350°F / 175°C oven and bake for 25 minutes.
4. Create the glaze. While the tart is baking, combine the apricot preserves and water in a small saucepan over medium heat. Bring the mixture to a gentle boil, stirring occasionally. Pour the hot mixture through a fine-mesh sieve into a small bowl, using a spoon to press the liquid through. Discard any solids.
5. Glaze and finish. After 25 minutes of baking, remove the tart from the oven. Gently brush the hot apricot glaze evenly over the top of the pears. Return the tart to the oven and bake for an additional 10 minutes, or until the glaze is set and bubbly.
6. Cool and serve. Remove the tart from the oven and let it cool completely on a wire rack before slicing. This allows the filling to set properly.
Nutritional Information
• Servings: 8
• Calories: 345 kcal
• Carbohydrates: 52 g
• Protein: 6 g
• Fat: 14 g
• Please note this is an estimate and can vary based on used.
Pro Tips
• For an extra-crisp crust, prick the bottom with a fork before blind baking. This helps release steam and prevents a soggy bottom.
• Use a mandoline for perfectly uniform pear slices, which ensures even cooking and a beautiful, professional-looking presentation. Always use the safety guard!
• Don’t be afraid to swap the glaze! If you don’t have apricot preserves, apple or peach jelly works wonderfully as a substitute.
• Serve a slice warm with a scoop of vanilla bean ice cream or a dollop of tangy crème fraîche to balance the sweetness.
