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Ina Garten Pear Tart Recipe

Ina Garten Pear Tart

Ina Garten Pear Tart is a classic dessert that combines the natural sweetness of ripe pears with the rich nuttiness of almond cream, all baked in a crisp tart shell. The flavors are beautifully balanced, creating a dessert that’s light, flavorful, and impressive enough to serve on special occasions.

Ingredients

Scale

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
  • 34 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:

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

Instructions

  • Prepare the tart crust: In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water, 1 tablespoon at a time, pulsing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Roll out the crust: On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim the edges. Prick the bottom with a fork and refrigerate for another 15 minutes.
  • Blind bake the crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 5 minutes. Let it cool completely.
  • Make the almond cream filling: In a mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract, then mix in the almond flour and all-purpose flour until smooth.
  • Assemble the tart: Spread the almond cream evenly over the cooled crust. Arrange the pear slices in a fan pattern on top of the almond cream. Brush the pears with lemon juice to prevent browning.
  • Bake the tart: Bake the tart in the preheated oven at 350°F (175°C) for 35–40 minutes, or until the filling is set and the pears are golden.
  • Glaze the tart: While the tart is still warm, brush the pears with warmed apricot jam for a glossy finish.
  • Cool and serve: Let the tart cool completely before slicing and serving.