Pear Tart Recipe
Pear Tart Recipe photo by Taste of Home
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This pretty pastry from Kathryn Rogers of Suisun City, California looks like it came from a fancy bakery. "My sister-in-law brought this fruity dessert to dinner one night, and we all went back for seconds. It is truly scrumptious," says Kathryn.
Recommended: Pear Desserts
TOTAL TIME: Prep: 15 min. Bake: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + chilling
MAKES: 12 servings


  • 3 tablespoons butter, softened
  • 1/2 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 cup all-purpose flour
  • 1/3 cup finely chopped walnuts
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
  • 1/4 teaspoon ground cinnamon

Nutritional Facts

1 piece: 199 calories, 9g fat (5g saturated fat), 36mg cholesterol, 112mg sodium, 25g carbohydrate (18g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.


  1. Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray.
  2. For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears.
  3. Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving. Yield: 12 servings.
Originally published as Pear Tart in Taste of Home February/March 2003, p47

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Counterpt User ID: 8478840 231024
Reviewed Aug. 10, 2015

"A wonderful tart, perfect!"

jrscott User ID: 8343227 225101
Reviewed Apr. 19, 2015

"I've been looking for a pear tart recipe and this looks like the one!!! How about pistachios ground up in the crust? Any thoughts?"

CamsGirl User ID: 5299763 87595
Reviewed Nov. 3, 2014

"Delicious. Just right. I made no changes. I will make it again and again."

germanycook User ID: 6411056 53956
Reviewed Jul. 11, 2012

"I always bake this in a glass 9-inch pie plate and it always comes out perfect."

germanycook User ID: 6411056 38795
Reviewed Jul. 11, 2012

"Meant to write before, that I always bake it in a glass 9-inch pie pan and it comes out perfect."

germanycook User ID: 6411056 61790
Reviewed Jul. 11, 2012

"This is an excellent, not too difficult, lighter, delicious dessert! I just love it.... And it tastes so much better than you would initially imagine. The crust is so good, not too rich, the cheese layer just perfect & not too thick, the pears are the perfect ending. I have used canned peaches with great results too. The Germans were very impressed with it, so it's worth it to make again."

LaPanadera User ID: 5289976 205376
Reviewed Dec. 16, 2010

"I just wanted to point out that this recipe submitted by Kathryn Rogers was printed in a copy of Taste of Home Feb/March 2003. The following recipe from The Test Kitchen Favorites 2004 is the SAME RECIPE! I hope you giving credit to the right person."

LaPanadera User ID: 5289976 38794
Reviewed Dec. 16, 2010

"This is a light and delicious dessert to make and bring to any party. The crust goes together and pressed into the pan so easily. What I like to do is buy a cardboard circle (slightly larger than your tart pan bottom), from your favorite craft store or restaurant supply store. Trace the bottom onto the cardboard and cut out the circle. Wrap the cardboard circle in aluminum foil (shiny side in) and lay this down in the bottom of your tart pan instead of the the metal bottom. It bakes up fine and then if you want to leave the tart at the party, you don't have to worry about getting the pan bottom back. Spray the pan as you would and bake. I have also used one fresh pear, thinly sliced instead of the canned pears. This way I'm not left with leftover canned pears. I also like it sprinkled with cardamom insead of cinnamon. And even though this will not bubble over and make a mess of your oven, I slide the tart pan on a thin baking sheet for easy in getting into and out of the oven. Wonderful, wonderful recipe. Thank you for the recipe!"

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