Best 4 Apple Or Pear Tart Recipes

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Indulge in the delectable flavors of fall with our enticing Apple or Pear Tart recipes. These culinary masterpieces showcase the best of seasonal fruits, wrapped in a flaky, golden crust that shatters with every bite. Whether you prefer the sweet-tart tang of apples or the delicate, juicy sweetness of pears, we have a recipe that will tantalize your taste buds. Embark on a baking adventure and create a stunning dessert that will be the centerpiece of your next gathering. From the classic Apple Tart with its caramelized filling to the rustic Pear and Almond Tart with its nutty crunch, each recipe offers a unique taste experience. So, gather your ingredients, preheat your oven, and let's embark on a baking journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

RUSTIC PEAR TART



Rustic Pear Tart image

Provided by Ellie Krieger

Categories     dessert

Time 2h10m

Yield 6 servings, serving size 1 wedge

Number Of Ingredients 14

1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon honey
1/4 teaspoon boiling water

Steps:

  • To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
  • In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
  • On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
  • Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
  • Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
  • In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

FREE-FORM APPLE OR PEAR TART



Free-Form Apple Or Pear Tart image

Provided by Mark Bittman

Categories     dessert, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 1/4 cups all-purpose flour
Pinch salt
3 tablespoons sugar
9 tablespoons cold butter
1 egg yolk
3 or 4 medium apples, preferably Golden Delicious, or pears, peeled, cored and very thinly sliced
2 tablespoons brown sugar
Crème fraîche, sweetened
Whipped cream or vanilla ice cream

Steps:

  • Combine flour, salt and sugar in a food processor; pulse once or twice. Cut 8 tablespoons butter into chunks, and add it and egg yolk to flour mixture. Process until butter and flour are blended, about 10 seconds. Turn mixture into a bowl, and add cold water, a tablespoon at a time, stirring after each addition. After adding 3 or 4 tablespoons you should be able to gather mixture into a ball; wrap ball in plastic, and refrigerate for at least 1 hour (or freeze for about 15 minutes).
  • Preheat oven to 400 degrees. Roll or pat dough into a 10-inch circle; it can be quite crude in shape. Place it on a cookie or pizza sheet, preferably nonstick. Arrange fruit slices on top, right out to edges; make the pattern attractive, if you like. Sprinkle with brown sugar. Cut remaining butter into bits, and top fruit with it.
  • Bake until crust is nicely browned and fruit is tender, 20 to 30 minutes. Remove, and serve warm or at room temperature, with crème fraîche, whipped cream or ice cream.

HONEY-GLAZED APPLE PEAR TART



Honey-Glazed Apple Pear Tart image

Provided by Kelsey Nixon

Time 35m

Yield 6 servings

Number Of Ingredients 9

All-purpose flour, for dusting
1 sheet (1/2 a 17.3-ounce package) all-butter frozen puff pastry, thawed
1 Bartlett pear, peeled, cored and thinly sliced
2 Golden Delicious apples, peeled, cored and thinly sliced
3 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup honey, warmed
Mascarpone cheese, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.
  • Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet.
  • Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over. In a bowl, combine the sugar, and cinnamon.
  • Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar. Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff.
  • Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.

RUSTIC PEAR AND APPLE TART



Rustic Pear and Apple Tart image

Categories     Fruit     Dessert     Bake     Apple     Pear     Almond     Fall     Bon Appétit     Kidney Friendly

Yield Serves 6

Number Of Ingredients 21

Crust
1 1/3 cup all purpose flour
3 tablespoons sugar
1 1/2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon ground mace
7 tablespoons cold butter, cut into 1/2-inch pieces
1 large egg yolk
2 tablespoons ice water
Filling
1/2 cup slivered almonds, toasted
2 large Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick wedges
2 Bartlett pears, peeled, cored, cut into 1/2-inch-thick wedges
1/2 cup sugar
1 1/2 teaspoons grated lemon peel
1/4 teaspoon ground mace
1 1/2 tablespoons butter
Whipped cream
1 cup chilled whipping cream
2 tablespoons sugar
2 tablespoons pear schnapps or brandy

Steps:

  • For crust:
  • Mix flour, sugar, grated lemon peel, salt and ground mace in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix yolk and water in small bowl. Add to processor and mix in using on/off turns until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in waxed paper and freeze 10 minutes.
  • Butter 9-inch metal pie plate. Roll out dough between sheets of waxed paper to 13-inch round. Peel off top sheet of paper. Invert dough into prepared pan; peel off paper. Fold in edges to form double thickness. Crimp edges decoratively. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • For filling:
  • Preheat oven to 375°F. Finely chop slivered almonds in processor. Spread almonds on bottom of crust. Combine apples and pears in large bowl. Mix sugar, grated lemon peel and ground mace in small bowl. Toss half of sugar mixture with apples and pears. Pile into crust. Sprinkle remaining sugar mixture over fruit. Dot with 1 1/2 tablespoons butter.
  • Bake until crust is brown and filling bubbles, about 1 hour. Cool on rack.
  • For whipped cream:
  • Beat cream, sugar and schnapps in large bowl until medium-stiff peaks form. (Can be prepared 4 hours ahead. Cover and chill.)
  • Serve tart warm or at room temperature with whipped cream.

Tips:

  • Use a combination of sweet and tart apples or pears for a well-balanced flavor.
  • Peel and core the apples or pears before slicing them, and cut them into thin, even slices.
  • To prevent the fruit from browning, toss it with a mixture of lemon juice and water before assembling the tart.
  • Use a pre-made puff pastry sheet for an easy and convenient crust.
  • Brush the edges of the crust with an egg wash before baking to help it brown and crisp.
  • Bake the tart until the crust is golden brown and the fruit is tender and bubbly.
  • Serve the tart warm or at room temperature with a dollop of whipped cream or ice cream.

Conclusion:

These classic apple or pear tarts are a delicious and easy-to-make dessert that can be enjoyed by people of all ages. With a flaky crust, tender fruit filling, and a dusting of powdered sugar, these tarts are sure to be a hit at your next gathering. Whether you choose to use apples or pears, you can't go wrong with this timeless recipe.

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