Imen This Ina Garten Pear Tart is a rustic and fragrant dessert, which uses ripe pears and a buttery crumb topping. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes.
Ina Garten Pear Tart Ingredients
For the crust:
- 1½ cups flour (can use half whole wheat)
- ½ tsp salt
- 1 tsp sugar
- ¼ cup vegetable oil
- ¼ cup mild olive oil
- 2 tbsp milk or water
- ½ tsp vanilla
For the filling:
- 3–4 ripe pears, cored and sliced ⅓” thick
For the topping:
- 2 tbsp flour
- ¾ cup sugar
- 2 tbsp cold butter or margarine
How To Make Ina Garten Pear Tart
- Preheat the oven: Set oven to 425°F and line the lower oven rack with foil to catch any drips.
- Make the crust: In a mixing bowl, whisk together flour, salt, and sugar. In a separate bowl, mix vegetable oil, olive oil, milk (or water), and vanilla. Combine wet and dry ingredients and press the dough into a tart pan.
- Prepare the topping: In a small bowl, mix flour and sugar. Cut in cold butter until the mixture is sandy and crumbly.
- Assemble the tart: Arrange the pear slices in a spiral pattern over the crust. Sprinkle the crumb topping evenly over the fruit.
- Bake the tart: Bake for 35–45 minutes, until the tart is bubbly and the top is golden brown.
- Cool and serve: Let the tart cool for at least 20 minutes before serving.
Recipe Tips
- What type of pears work best?: Use ripe but firm varieties like Bosc, Bartlett, or Anjou for best texture.
- Can I make this tart ahead of time? Yes, you can bake it a few hours in advance and serve at room temperature.
- How do I get a crispy crust? Press the crust evenly and bake on a lower rack to help it crisp up.
- Can I use a different fruit? Yes, apples or plums are great alternatives if pears aren’t in season.
- How to slice pears for tarts: Slice them about 1/3 inch thick to ensure even baking and an elegant look.
What To Serve With Pear Tart
This simple tart pairs well with:
- Whipped cream or crème fraîche
- Vanilla or cinnamon ice cream
- A drizzle of caramel sauce
- Spiced tea or mulled wine
- Espresso or dessert wine
How To Store Pear Tart
Refrigerate: Cover and store in the fridge for up to 3 days. Warm slightly before serving if desired.
Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge and reheat in the oven before serving.
Pear Tart Nutrition Facts
- Calories: 352
- Protein: 3g
- Fat: 17g
- Carbohydrates: 49g
- Fiber: 3g
- Sugar: 29g
- Sodium: 120mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use canned pears in this tart?
Yes, but drain them well and reduce sugar slightly since canned pears are sweeter.
Is it okay to use a pie dish instead of a tart pan?
Yes, but a tart pan with a removable bottom gives the best presentation.
Can I make this tart gluten-free?
Yes, use a gluten-free flour blend for both the crust and topping.
Why is my crust too crumbly?
Make sure to measure flour correctly and press the crust firmly into the pan.
Should I peel the pears?
Peeling is optional—leaving the skin adds color and texture.
Try More Recipes:
Ina Garten Pear Tart
Description
Simple press-in crust, ripe pears, and a crumb topping—this tart is rustic, fragrant, and just the right kind of not-too-sweet.
Ingredients
Crust:
Filling:
Topping:
Instructions
- Preheat oven to 425°F. Line lower rack with foil.
- Whisk flour, salt, sugar. Mix oils, milk, and vanilla. Combine and press into tart pan.
- Mix topping ingredients until crumbly.
- Arrange pears in crust. Sprinkle with topping.
- Bake 35–45 minutes until golden and bubbling.
- Cool for 20 minutes before serving.
