Spiced Pear Tart That Tastes Like Fall Took a Victory Lap (And Won)

You know that dessert people pretend they made from scratch but definitely bought? This isn’t it. This Spiced Pear Tart is a show-off in all the right ways: crisp crust, silky pears, warm spices, and a glossy finish that screams “I came to play.” It’s the kind of bake that turns casual friends into recipe stalkers.

If you can stir, slice, and turn on your oven, you can make this. And when you do? Prepare for compliments you absolutely didn’t ask for—but will gladly accept.

What Makes This Special

This tart amplifies everything good about pears: their floral sweetness, their tender bite, and their chill personality that plays well with cinnamon, cardamom, and vanilla.

The crust is buttery and snappy—no soggy bottoms here—thanks to blind baking. A subtle almond layer beneath the pears keeps things plush and luxe. The finish?

A quick spiced syrup glaze that adds shine, depth, and that bakery-window look you secretly crave.

Ingredients

• For the crust:
  • 1 1/4 cups (160 g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp fine sea salt
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 1 large egg yolk
  • 2–3 tbsp ice water
• For the almond layer (optional but recommended):
  • 1/3 cup (35 g) almond flour
  • 2 tbsp granulated sugar
  • 1 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream or milk
  • Pinch of salt
• For the pears:
  • 4 ripe but firm pears (Bosc or Anjou), peeled, cored, and sliced 1/4-inch thick
  • 2 tbsp lemon juice
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/8 tsp ground nutmeg
  • Pinch of ground clove (optional)
  • 1 tbsp unsalted butter, melted
• For the glaze:
  • 1/3 cup apricot jam or apple jelly
  • 1 tbsp water
  • 1 tsp lemon zest
  • 1/4 tsp cinnamon
• To finish:
  • 2 tbsp sliced almonds (optional)
  • Powdered sugar for dusting (optional)

Instructions

1. Make the dough. In a bowl, whisk flour, sugar, and salt. Cut in cold butter until pea-sized. Stir in egg yolk and just enough ice water to form a shaggy dough.
   

   Press into a disk, wrap, and chill 45 minutes.

   
   
2. Prep the pears. Toss slices with lemon juice, brown sugar, cinnamon, cardamom, nutmeg, and clove. Let sit 10 minutes so they release a little juice and soak up the spice.
3. Roll the crust. On a lightly floured surface, roll to a 12-inch circle. Fit into a 9-inch tart pan with removable bottom.
   

   Trim edges. Prick base with a fork and chill 15 minutes. Preheat oven to 375°F (190°C).

   
   
4. Blind bake. Line crust with parchment, fill with pie weights or beans, and bake 15 minutes.
   

   Remove weights and parchment; bake 7–9 minutes more until lightly golden. Cool 5 minutes.

   
   
5. Mix the almond layer. Stir almond flour, sugar, butter, vanilla, cream, and salt into a spreadable paste. Smooth it over the warm crust in a thin layer.
   

   This keeps the base crisp and adds flavor. Win-win.

   
   
6. Arrange pears. Fan slices in tight concentric circles over the almond layer. Brush with melted butter.
   

   If there’s extra pear juice in the bowl, drizzle a tablespoon over the top (not all of it—no soup).

   
   
7. Bake. Bake 30–35 minutes until pears are tender and edges are deep golden. If the crust browns too fast, tent with foil. The kitchen will smell like a candle you actually want to eat.
8. Glaze. Warm jam, water, lemon zest, and cinnamon until fluid.
   

   Brush over hot tart for a glossy finish. Sprinkle sliced almonds if using.

   
   
9. Cool and serve. Cool at least 30 minutes so the juices settle. Dust with powdered sugar.
   

   Slice and serve slightly warm or at room temp. A scoop of vanilla ice cream? Obviously.

   
   

Keeping It Fresh

This tart keeps well at room temperature for 1 day, loosely covered.

For longer storage, refrigerate up to 3 days; the crust stays surprisingly crisp thanks to the almond barrier. Rewarm slices in a 300°F (150°C) oven for 8–10 minutes to revive the snap. Avoid microwaving unless you enjoy “steamed pastry” energy (you don’t).

If freezing, wrap tightly and freeze up to 1 month; thaw in the fridge overnight and refresh in the oven before serving.

What’s Great About This

• Balanced sweetness: Pears and a light glaze keep it elegant, not cloying.
• Textural contrast: Buttery crust, tender fruit, soft almond layer—zero boredom per bite.
• Make-ahead friendly: Dough, pears, and glaze can be prepped in advance.
• Seasonal flexibility: Works with whatever pears your market gives you, as long as they’re firm.
• Looks pro, effort low: The fan pattern is basically adult fruit origami—simple but stunning.

Pitfalls to Watch Out For

• Soggy crust: Skip the almond layer and you risk moisture creep. Blind bake properly, too.
• Overripe pears: Mushy fruit equals slumpy tart. Choose pears that yield slightly at the stem, not everywhere.
• Under-spicing: Pears are subtle.
  

  Don’t be shy with cinnamon and cardamom, or it’ll taste “fine” (aka forgettable).

  
  
• Overcrowding juice: Don’t dump all the macerating liquid on top; use a little for flavor, not a flood.
• Skipping the chill: Warm dough shrinks. Cold dough holds shape—basic pastry physics, FYI.

Recipe Variations

• Frangipane upgrade: Swap the simple almond layer for classic frangipane: 1/2 cup almond flour, 1/4 cup sugar, 4 tbsp soft butter, 1 egg, 1/2 tsp vanilla. Beat until fluffy; spread before adding pears.
• Maple ginger twist: Replace brown sugar with 2 tbsp maple syrup, add 1 tsp grated fresh ginger to the pears, and glaze with warmed maple.
• Brown butter crust: Use browned, re-chilled butter in the crust for nutty depth.
  

  Slightly extra, totally worth it.

  
  
• Gluten-free: Use a cup-for-cup GF flour in the crust and ensure almond flour is certified GF. Texture stays crisp if you don’t overhydrate the dough.
• Cheese it up: Serve with a sharp aged cheddar or blue cheese crumbles for a savory-sweet moment. Brunch flex, unlocked.
• Rustic galette mode: Skip the pan.
  

  Roll dough, mound pears in the center, fold edges, and bake. Faster, fewer dishes, still gorgeous.

  
  

FAQ

Which pears work best for a tart?

Bosc and Anjou hold their shape under heat and have a balanced sweetness. Bartletts can work if they’re barely ripe; otherwise they go mushy and melt into the crust like a drama queen.

Do I have to peel the pears?

Peeling gives a smoother texture and prettier finish.

If you love a rustic vibe and extra fiber, leave the skins on—just slice a touch thinner.

Can I make the crust ahead?

Yes. The dough can rest in the fridge for 2 days or in the freezer for 2 months. Thaw overnight in the fridge before rolling.

Cold dough equals clean edges and fewer tears (yours, not the pastry’s).

What if I don’t have a tart pan?

Use a 9-inch pie dish or go galette style on a sheet pan. Adjust bake time slightly—pie dishes may need a few extra minutes to crisp the base.

How do I know the pears are done?

A tip of a knife should slide in with slight resistance. You want tender, not slushy.

The edges of the crust should be golden and the fruit lightly caramelized.

Is the almond layer necessary for nut allergies?

Nope. Skip it and brush the blind-baked crust with beaten egg white for a moisture barrier. It’s not the same flavor, but it keeps the texture on point.

Can I cut the sugar?

You can reduce both the pear sugar and glaze by 25% without wrecking structure.

Just don’t cut so much that the spices overpower the fruit. Balance is the goal, not bragging rights.

The Bottom Line

A Spiced Pear Tart is proof that “simple” can still slap. With a smart crust, warm spice mix, and a glossy finish, it looks bakery-level and tastes like cozy season on a plate.

Keep the pears firm, don’t skimp on the blind bake, and let the glaze do its shiny magic. Serve it warm, accept the applause, and act surprised—only if you’re a better actor than me.