Recipe

Rustic Pear Tart

A flaky, free-form pear tart with tender fruit, warm spice, and crunchy sugar edges that make you pause mid-bite.

By Matt Campbell

•

4.8

A golden rustic pear tart on a parchment-lined baking sheet with fanned pear slices and caramelized edges, photographed on a warm kitchen counter

Pear tart energy is quietly elite. It is not trying to be the loudest dessert at the table, but it always wins the cozy award. This one is a rustic pear tart, also known as a galette. Translation: no fussy crimping, no tart pan stress, just buttery dough, sliced pears, a little spice, and the kind of crisp, sugared edge that makes you “accidentally” eat the crust first.

I keep the ingredients accessible and the steps steady. If you can roll dough into a rough circle and arrange pears in a vaguely pretty spiral, you are in business. Also, you get a built-in safety net: if the pears look a little messy going in, the oven will make them look intentional.

A wooden cutting board on a kitchen counter with pears, butter, flour, sugar, cinnamon, lemon, and a small bowl of jam laid out ready for baking

Why It Works

Flaky, buttery crust that stays crisp thanks to a quick chill and a light flour-sugar base under the fruit.
Tender pears that hold their shape with just enough thickener to avoid a soggy center.
Bright flavor from lemon plus optional jam for a glossy, bakery-style finish.
Rustic on purpose, which means it looks impressive without requiring perfection.

Pairs Well With

Storage Tips

Room temp: If your kitchen is cool, keep the tart loosely covered for up to 1 day.

Refrigerator: Store slices in an airtight container for up to 4 days. The crust softens, but the flavor gets even cozier.

Reheat for crisp edges: Warm slices on a sheet pan at 350°F for 8 to 10 minutes, or pop into an air fryer at 325°F for 3 to 5 minutes.

Freezer: Freeze baked slices wrapped tightly, up to 2 months. Thaw in the fridge overnight, then re-crisp in the oven.

Common Questions

What kind of pears are best for pear tart?

Bosc and Anjou are my go-tos because they hold their shape and bake up tender, not mushy. Bartlett is delicious but softer, so use it when it is still slightly firm.

Do I have to peel the pears?

Nope. Pear skin softens in the oven and adds a little color. If you want a more delicate texture, peel them. Also, if your pears have especially thick or tough skins, peeling is the move.

How do I keep the tart from getting soggy?

Three small moves: chill the dough, add a thin layer of flour-sugar (or almond flour) under the pears, and do not overload the fruit. Also bake until the crust is deeply golden, not just “tan.”

Can I use store-bought pie crust?

Yes. You will still get a lovely tart. Keep it cold, roll it a bit thinner if you can, and bake on a hot sheet pan for better browning.

What can I use instead of jam?

You can skip it, brush with honey, or reduce a little pear or apple juice with a squeeze of lemon until syrupy, then brush that on after baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan
Parchment paper
Mixing bowls
Pastry cutter or fork (or clean hands)
Rolling pin
Sharp knife
Pastry brush (optional but helpful)

When I was first teaching myself to bake outside a classroom, I loved anything that looked fancy but secretly had training wheels. The galette is exactly that. The first time I made a pear tart like this, I folded the edges like a kind of lopsided envelope and thought I ruined it. Then it came out of the oven all bronze and glossy like it had a plan. Now it is my favorite “I want dessert but I also want my life to stay peaceful” move.

Rustic Pear Tart

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 40–45 minutes

Total Time 1 hour 55 minutes

Servings 8 slices

Ingredients

For the crust

1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, cold and cubed
4 to 6 tablespoons ice water

For the pear filling

3 medium pears (Bosc or Anjou), firm-ripe, thinly sliced
2 tablespoons granulated sugar (plus more for the crust edge)
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of nutmeg (optional)
1 tablespoon cornstarch
1 tablespoon all-purpose flour (or almond flour) for the base (optional)
2 tablespoons apricot jam or pear preserves (optional, for glazing)
1 large egg, beaten with 1 teaspoon water (egg wash)

Thinly sliced pears in a stainless steel mixing bowl with sugar and cinnamon, ready to be tossed for tart filling

Instructions

Make the dough. In a bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or fork until you have pea-size bits plus some sandy crumbs. Drizzle in 4 tablespoons ice water and mix just until the dough starts to clump. Add more water 1 tablespoon at a time until the dough holds together when you squeeze it.
Chill. Press dough into a 1-inch thick disc, wrap, and chill for 30 minutes (or up to 2 days). This is how you earn flaky layers and a calmer bake.
Prep the oven and pan. Heat oven to 400°F. Line a sheet pan with parchment.
Toss the pears. Slice pears about 1/4-inch thick. In a bowl, combine pears, granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg (if using), and cornstarch. Toss gently so the slices stay mostly intact.
Roll it out. On a lightly floured surface, roll dough into a rough 12-inch circle, about 1/8-inch thick. Transfer to the prepared sheet pan.
Build the base. Sprinkle 1 tablespoon flour (or almond flour) over the center of the dough, leaving a 2-inch border. This little layer helps catch juices.
Arrange the pears. Fan the pears in circles or rows over the center, keeping that border clear. Drizzle any thicker syrup from the bowl over the fruit, but leave behind the last tablespoon or so of liquid so the crust stays crisp.
Fold and finish. Fold the dough border up and over the fruit, pleating as you go. You are aiming for a finished galette around 9 to 10 inches wide. Brush the crust with egg wash and sprinkle with a little extra sugar for sparkle and crunch.
Bake. Bake 40 to 45 minutes until the crust is deeply golden and the filling is bubbling. If the crust browns too fast, tent the edges loosely with foil for the last 10 minutes.
Glaze (optional but very worth it). Warm the jam in the microwave for 10 to 15 seconds, then brush over the hot pears for a glossy finish.
Cool before slicing. Let the tart cool at least 20 minutes so the juices thicken. Serve warm with vanilla ice cream, whipped cream, or a thin slice of sharp cheddar if that is your kind of fun.

Nutrition information is estimated.

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Rustic Pear Tart

Why It Works

Pairs Well With

Recommended

All-Butter Pastry Dough

Easy Almond Frangipane

Apple Jelly

Apple Crumble With Oats

Storage Tips

Common Questions

What kind of pears are best for pear tart?

Do I have to peel the pears?

How do I keep the tart from getting soggy?

Can I use store-bought pie crust?

What can I use instead of jam?

Rustic Pear Tart

Ingredients

For the crust

For the pear filling

Instructions