Pear Tart

Ingredients & Substitutions

Here I explain the best ingredients for my easy pear tart recipe, what each one does, and substitution options. For measurements, see the recipe card.

Almond Crust:

This crust is like a cross between my gluten-free pie crust (sweetened with honey) and almond flour pie crust (as that’s the only flour in this pear tart crust as well). You’ll need the following, but technically you can use any crust dough you usually like:

• Almond Flour – I always use my own Wholesome Yum Blanched Almond Flour when I bake. It’s super fine, not gritty, and gives the crust a smooth texture that’s much closer to traditional pastry. I tested a few other brands early on, but they made the crust too dense or crumbly.
• Salted Butter – I used salted butter for simplicity. Feel free to use unsalted and add a pinch of salt. If you’re dairy-sensitive, ghee or coconut oil work.
• Honey – I used my Wholesome Yum Zero Sugar Honey to keep it sweet without added sugar. You can use regular honey, too.
• Vanilla Extract – For flavor.
• Egg – This helps the crust hold together. If you need an egg-free option, you can add 2 extra tablespoons of butter, ghee, or coconut oil instead, although this version turned out a little more crumbly.

Pear Tart Filling:

• Pears – I prefer Anjou pears for baking, because they hold their shape and don’t get too mushy. Barlett pears work too, but bake a bit faster. If you get Bosc pears, I recommend slicing them thinner than I did here, as they are firmer. You can actually use apples, too, like you would for apple pie.
• Wholesome Yum Zero Sugar Cinnamon Honey – This is one of my favorite new ways to use this product! The cinnamon flavor is on the mild side, so if you’re craving more spice, feel free to stir in an extra teaspoon of cinnamon.
• Lemon Juice – This keeps the pears from browning before baking and adds just a touch of brightness to balance the sweetness.
• Sliced Almonds – These are totally optional, but I love the crunch on top. Feel free to use chopped pecans or walnuts, or just leave them off if you prefer a smoother finish.
• Salted Butter (makes the honey glaze buttery!) and Vanilla Extract (again, for flavor!)

How To Make A Pear Tart

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix the crust ingredients. Whisk the melted butter, honey, and vanilla in a small bowl. In a larger bowl, stir that mixture into the almond flour, then add the egg and mix until a crumbly dough forms.
2. Press into the pan. Use your hands to press the dough into a tart pan and halfway up the sides. I like to poke the bottom with a fork so it doesn’t bubble while it bakes.
3. Bake and cool. Pop it in the oven until the crust looks set but not browned. Let it cool for a bit before you add the filling.

4. Slice and arrange the pears. Core the pears and slice them thin, then lay them into the crust. You can fan them out in a spiral or create a few little sections — whatever looks good to you.
5. Add toppings. If you’re using sliced almonds, sprinkle them over the pears. Then cover the crust edges with foil so they don’t brown too much while baking.
6. Make the glaze. Whisk together the cinnamon honey, melted butter, lemon juice, and vanilla. Pour it all over the pears, making sure everything is coated, especially the almonds so they don’t burn.
7. Bake the tart. Set the tart pan on a baking sheet to catch any drips, then bake until the pears are soft and the edges look golden brown. Let the pear tart cool before slicing.