Cinnamon-Pear Rustic Tart Recipe
Cinnamon-Pear Rustic Tart Recipe photo by Taste of Home
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Cinnamon-Pear Rustic Tart Recipe

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I was lucky enough to spend the holidays with my husband's family in Montana. I loved the rustic simplicity of each dish we tasted, especially this rustic pear tart my mother-in-law made. —Leah Waldo, Jamaica Plain, Massachusetts
Recommended: Pear Desserts
TOTAL TIME: Prep: 45 min. + chilling Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 45 min.
MAKES: 8 servings


  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter, cubed
  • 8 to 10 tablespoons ice water
  • 2 tablespoons butter
  • 8 medium ripe pears, peeled and thinly sliced
  • 1-1/2 teaspoons ground cinnamon
  • 1/3 cup apple cider or juice
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar

Nutritional Facts

1 slice: 512 calories, 27g fat (17g saturated fat), 69mg cholesterol, 506mg sodium, 67g carbohydrate (27g sugars, 7g fiber), 5g protein.


  1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
  2. Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir 2-3 minutes or until tender. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, 8-10 minutes. Stir in vanilla; cool slightly.
  3. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet.
  4. Spoon filling over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go and leaving an opening in the center. Brush folded pastry with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool. Yield: 8 servings.
Originally published as Cinnamon-Pear Rustic Tart in Country Woman October/November 2014

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