Fall Equinox a Time of Harvest: My Pear Tart Recipe

pear tart


This year was a bumper crop for fruit here in Michigan and I have had a blast with my garden growing tomatoes, zucchini, lot’s of lettuce and Swiss Chard and cucumbers.  There is noting like going outside and picking fresh vegetables, fruit and herbs and knowing they are organically grown.

For the last two weekends, I have picked pears fresh from the tree and made a pear tart…nothing fancy…very little mess and my family loves it.  Here it is.

Start out with a hot oven of 450 degrees.   While the oven is heating up, prepare your crust.  Then chill it while you are preparing the filling.  It takes very little prep time.


  • 1/2 cup all purpose flour plus another 1/2 cup of whole wheat flour – I prefer Bob’s Red Mill 100% whole wheat pastry flour
  • 2 tablespoons of sugar
  • pinch of salt
  • 1 stick of unsalted butter – cut into 16 pieces
  • 3 tablespoons or so of water


  • 2 1/2 cups of sliced pears (my organic pears were very small – normally 3 medium) unpeeled
  • juice of 1 small lemon
  • 1 – 2 tablespoons of cornstarch
  • 4 tablespoons of brown sugar
  • cinnamon to taste (I am generous with it)


Mix dry ingredients in a large bowl, then cut in the butter with a pastry cutter and then add the water and make a nice ball.  Cover with a towel and put in the fridge while you make the filling…or about 20 minutes till firm.

In another bowl, combine the fruit, by removing the core and making into thin slices.  Then simply sprinkle with the lemon, cornstarch, brown sugar and cinnamon.  Stir and you will see a nice sauce forming.

Remove the crust and place between two pieces of waxed paper, and then roll out with a rolling pin until it is about 9 or 10 inches round.  Remove one piece of the wax paper and simply turn the crust over place on a pizza stone (much better…will make the very best crust or cookie sheet)…then slowly peel off the paper.

Pile the pear mixture into the middle of the crust and then fold the crust up over the edges creating about a two inch fold.  I love this – no pie pan needed!

Place in the oven at 450 degrees for 15 minutes (set that timer), then turn down to 350 degrees for another 35-40 minutes.  Remove from oven, let cools slightly and serve with ice cream.  Serves 4-6 depending on the slice!

This is so simple with very little clean up.  Let me know how you like it.  I’d love to hear from you.


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