10 Minute (Beautiful) Pear Tart

I found a new fruit tart recipe on one of my regular blog reads (Healthy Eating for Ordinary People) last fall–right after buying a case of peaches.  When the author mentioned she had prepared a beautiful peach masterpiece in 10 minutes (working time), it was fate.

I must, however, admit that it took me 15 minutes the first time.  But I did have some nerves—doesn’t a 10 minute tart seem to good to be true?  When I took the golden peach tart out of the oven, all jitters were gone.

After that I tried it with apple and cranberries with less successful results.  The drier apples did not “juice out” into the glistening thick glaze that I had experienced with the peaches so I resolved to wait until next peach season to try it again.

Until the case of pears arrived.  A perfectly ripe pear is almost as juicy as a peach, isn’t it?  And the results???  See below!

This is a dessert that works for vegan diners as well.  Need an easy recipe that impresses?  Easter is coming (with Mother’s Day right on its heels)…

10 Minute Fruit Tart

Adapted a bit from Healthy Eating for Ordinary People which was adapted from Food 52

  • 1 1/2 cup flour (I used half whole wheat)
  • 1/2 t salt
  • 1 t sugar
  • 1/4 cup vegetable or canola oil
  • 1/4 cup mild olive oil
  • 2 tablespoons milk or water
  • 1/2 t vanilla
  • 2 tablespoons flour
  • 3/4 cups sugar
  • 2 tablespoons cold margarine or butter
  • 3-4 large ripe pears, cored and sliced (about 1/3-inch thick)–or peaches, sliced with stone removed

1.  Preheat the oven to 425. Place a piece of foil or a baking sheet on the lower rack to protect the oven from dripping juice while the tart is baking.

2.  Make the crust. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a separate bowl, whisk together the oils, milk and vanilla. Pour this mixture into the flour mixture and mix gently with a fork.  Transfer the dough to an 11 inch tart pan and press the dough down with your fingers till it covers the bottom of the pan and edges up the side. Note: the crust above the “fruit line” tended to brown a lot so going half way up the sides worked well for me.

3.  Make the crumb topping.  Combine 3/4 cup sugar, 2 tablespoons flour, and the butter/margarine. Mix together with fingers or a pastry blender until crumbly.

4.  Assemble your tart. Starting on the outside, arrange the pear slices in concentric circles over the pastry. Sprinkle the crumb topping over the top.

5.  Bake for 35 to 45 minutes, until shiny, thick bubbles are erupting from the fruit and the crust is beginning to brown. Cool on a rack. Serve warm or room temperature.

Celebrate with Pear Desserts!

25 thoughts on “10 Minute (Beautiful) Pear Tart

    1. Inger Wilkerson

      I was going to see if I could get it down to 10 minutes the second time I made it. But since I was taking pictures for the blog then, it took longer : ( But I’ll definitely be trying again!

    1. Inger Wilkerson

      The original blogger did it in 10 minutes–and I am definitely going to try to hit that goal when I make it again. My first time took 15. One thing that I have been doing in recipes is mixing ingredients that need to go to a “crumb” texture by hand. I think this is pretty efficient and easier than a pastry blender for a relative novice.

    1. Inger Wilkerson

      You know the oil in the crust definitely gives it a different flavor, but I liked it enough to have made it a few times already (the speed of preparation doesn’t hurt either). I may experiment with a butter based crust too–if so I’ll post in the future.

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  4. June Pegram

    I made this tonight with some adjustments. It was Fabulous!!! I used pear and peaches, 1/2 cup veg oil (no olive oil), 1 full Tsp of vanilla and milk (no water). Oh and I made it in a glass pie plate with no issue. Yum Yum Yummy!

    1. Inger Post author

      I am so glad you enjoyed this–and thanks so much for letting me know. I am always amazed at how the fruit “juices out” to make a lovely glaze (with no work on my part 😉 )

  5. mim

    The topping did not melt nicely – I don’t know what I did wrong, but it took much more than 305-45 minutes.. and it just burned on the top and nothing close to the picture

    1. Inger Post author

      For this to work, the fruit needs to be pretty juicy, which isn’t usually a problem with pears–and I have used peaches as well. But the one time I tried apples, the topping turned dry and crunchy. I took it out in at the right time then so didn’t have a problem with burning, but I wasn’t happy with the results. It would seem that if your pears were not fully ripe, it might be a problem being too dry. I assume you tried cooking longer in the hopes the sugar would melt, but that would probably make it dry out worse. Less likely causes could be your oven running warm, or not being up to temp wen you put it in. Feel free to write back to discuss more if you want to try again.

    1. Inger Post author

      I think they might if you drained them very well first. I would put them in a strainer or colander sprinkle with a little sugar then let them sit for an hour to extract somoe moisture. Let me know how it goes if you get a chance. Good luck!

  6. Milena

    This was delicious as per my guests, who ate it. My kids are vegan or vegetarian and it was a big success. I made two for 17 minutes, not counting the time to cut the pears. I’m making it again today!
    P. S. I am a carnivore, so I haven’t tried it myself

    1. Inger Post author

      I eat meat and I eat this Milena! So I think you should go for it and have a piece of today’s tart! Thanks for sharing the feedback!

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