Nut-Free Classic Pear Tart
Indulge in the timeless elegance of a Nut-Free Classic Pear Tart, a recipe that combines simplicity with irresistible flavor. This nut-free dessert highlights the natural sweetness of ripe pears, infused with fragrant cinnamon and vanilla, and nestled in a buttery homemade shortcrust pastry. A glistening apricot jam glaze adds a touch of sophistication, making this treat perfect for special occasions or casual gatherings. With just 30 minutes of prep and straightforward techniques, this pear tart is both approachable and impressive. Whether served warm or at room temperature, it’s a delightful culmination of tender fruit and golden-baked crust. Perfect for fruit tart lovers, nut-free diets, or anyone craving a slice of cozy dessert comfort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter
- 50 grams granulated sugar
- 60 milliliters cold water
- 3 large ripe pears
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons apricot jam
- 1 tablespoon water
Instructions
Preheat your oven to 180°C (356°F).
In a large bowl, combine the all-purpose flour and granulated sugar. Cut the unsalted butter into small cubes and add to the flour mixture.
Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water and mix until the dough comes together. Form into a disk, wrap with cling film, and refrigerate for at least 15 minutes.
While the dough is chilling, peel the pears, cut them in half, and remove the cores. Slice each half into thin, even pieces and sprinkle with lemon juice to prevent browning.
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Transfer the dough to the pan and press it into the bottom and sides. Trim any excess dough.
Arrange the pear slices in a circular pattern over the dough base, starting from the outer edge and working towards the center.
In a small bowl, mix the ground cinnamon and vanilla extract, and evenly sprinkle over the pears.
Place the tart in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the pears are tender.
In a small saucepan, gently heat the apricot jam and 1 tablespoon of water until melted and smooth, then brush over the warm tart for a glossy finish.
Allow the tart to cool slightly before removing from the pan. Serve warm or at room temperature.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 351.4 g | 128% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 128.5 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
