Ina Garten Pear Tart
A buttery, flaky crust filled with juicy pears, making for an elegant yet simple dessert perfect for any occasion.
Ingredients
For the tart crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ⅓ cup granulated sugar
- Pinch of salt
- 1 tablespoon cold water (or as needed)
For the filling
- 4 ripe pears (Bartlett or Anjou), peeled, cored, and sliced
- ⅓ cup granulated sugar (for the pears)
- 2 teaspoons lemon juice
- ¼ teaspoon ground cinnamon
For the topping
- Toasted slivered almonds or chopped walnuts (optional) For added texture
- Additional sugar for dusting (optional)
Instructions
Preparation
- In a food processor, combine the flour, sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
- Gradually add cold water while pulsing until the dough comes together. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough into a circle about ¼ inch thick. Transfer it to a 9-inch tart pan and trim the edges.
- Poke holes in the bottom with a fork to prevent bubbling.
Assembly
- In a large bowl, toss the sliced pears with lemon juice, sugar, and cinnamon. Let it sit for about 10 minutes to allow the flavors to mingle.
- Arrange the pear slices evenly over the prepared crust, overlapping them slightly.
Baking
- Place the tart in the preheated oven and bake for approximately 40-45 minutes or until the crust is golden brown and the pears are tender.
- Allow the tart to cool slightly. For an added touch, sprinkle with toasted nuts or a dusting of sugar before slicing.
- Serve warm or at room temperature.
Notes
If you’re short on pears, try swapping them for apples or peaches for a delightful variation. Make sure to let the crust chill before rolling out for a flakier texture. Don’t skip poking holes in the crust to avoid bubbling and keep an eye on the baking time.