Are you looking for an easy Fall fruit tart recipe?  Pears are in season so we recommend this delicious pear tart recipe to treat your loved ones to a creamy seasonal dessert.  And consider this, Art of the Home easy pear tart recipe is done in a flash — set it in the oven for 30 minutes and voilà!  Perfect served as a light pastry dessert after a meal, this seasonal tart makes also a delicious treat in the afternoon with tea, coffee, or milk (for little ones) — and you get a good serving of fruits as well so we’ll take it!  We take out our pear tart recipe especially in the fall when pears are so abundant and flavorful but you can certainly make it year-round.

Easy Pear Tart Recipe – Tarte aux Poires

Pear Tart – Tarte aux Poires

Easy Pear Tart Recipe – Tarte aux Poires

Check our detailed pear tart recipe and Art of the Home suggestions below.  Enjoy and bon appétit!

Pear Tart Recipe – Tarte aux Poires

by Art of the Home

Ingredients (for 6-8 servings)

• 4 pears — any variety works but choose your pears ripe and nicely scented
• 1 sheet of thawed puff pastry (e.g. Pepperidge Farm)
• 3 eggs
• 1/2 cup of sugar
• 7 oz of creme fraiche
• 1 sugar vanilla bag (or 1 Tbsp of homemade vanilla sugar)
• A few pinches of cinnamon (optional)

Directions

1. Preheat oven to 400°F.
2. Butter a 9 inch tart pan (or line with parchment paper), roll out pie crust and place inside the tart pan.  Prick with fork (a dozen times or so will do).
3. Whisk eggs and then whisk in the sugar.  Mix in the creme fraiche.
4. Wash and core pears from the bottom by inserting the point of paring knife next to the core.  Rotate the knife around the core to remove it from the inside.  Peel pears using your vegetable peeler –  less messy if your pears are nicely ripe and juicy.
5. Arrange the pear halves with the pointy ends towards the center of the tart pan.  Pour the mixture over the pears and sprinkle evenly with the vanilla sugar and cinnamon.
6. Lower oven temperature to 350° and bake for 30minutes.
7. During the last few minutes of cooking, set broiler on high for a nice golden color — but keep monitoring so it doesn’t go pass the point of no return!
8. Serve warm or cold.  When serving cold, put it in the fridge but take out about 30 minutes before serving so it’s not too cold.