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Pear Tart Recipe
Pear Tart Recipe photo by Taste of Home
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min. + cooling
MAKES: 12 servings


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

Nutritional Facts

One serving (1 slice) equals 192 calories, 9 g fat (4 g saturated fat), 36 mg cholesterol, 94 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit 1 fat.


  1. In a small bowl, beat butter and 1/2 cup of sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray.
  2. In another bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, egg and vanilla; spread over the crust. Arrange pears over cream cheese mixture. Combine the cinnamon and remaining sugar; sprinkle over pears.
  3. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until filling is set and a thermometer reads 160°. Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving. Remove sides of pan and slice. Yield: 12 servings.
Originally published as Pear Tart in Taste of Home February/March 2003, p47

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Reviewed Aug. 10, 2015

"A wonderful tart, perfect!"

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?"

Reviewed Nov. 3, 2014

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

Reviewed Jul. 11, 2012

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

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."

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