Rustic Pear Tart w/ Cream Cheese Filling
This rustic pear tart by Chef Giorgos Tsoulis is a beautiful marriage of elegance and comfort. Featuring a buttery, crumbly base and a luscious cream cheese filling, it strikes a perfect balance between rich indulgence and fruity freshness.
Thinly sliced pears are arranged in a charming, layered pattern over the creamy filling, then baked until the edges are golden and the pears are tender and caramelized. A touch of vanilla in the base and filling enhances the warm, mellow sweetness of the pears.
Once baked and chilled, the tart is finished with a simple dusting of cinnamon, adding a cozy, aromatic touch. This dessert is ideal for fall gatherings, Sunday dinners, or anytime you want to serve something that looks impressive yet feels homemade.
Serve it cold for clean slices and a refreshing contrast between the creamy filling and crisp pastry.
Rustic Pear Tart with Cream Cheese Filling
Ingredients
For the tart:
- 220 g all-purpose flour sifted (+ extra for dusting the pan)
- 115 g cold butter cubed (+ extra for greasing the pan)
- 55 g powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp salt
For the filling:
- 250 g cream cheese
- 200 g granulated sugar
- 1 medium egg
- 1 tbsp vanilla extract
For the topping:
- 8 pears thinly sliced
- ground cinnamon (optional)
Instructions
Prepare the tart crust:
- In a large bowl, combine the flour, powdered sugar, salt, and cold butter. Using your fingertips (or wearing disposable gloves), rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Then add the egg and vanilla, and continue mixing with your hands until a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 200°C (390°F), convection setting.
- Once the dough is ready, butter and flour two sheets of parchment paper and roll the dough between them with a rolling pin into a round shape, 27 cm/ ~10.5 inch in diameter. If the dough sticks, add a little more flour.
- Next, transfer the dough into a buttered and floured 26 cm/~10 inch round tart pan with a removable base, pressing it well to stick to the pan. Prick the entire surface of the dough with a fork.
- Immediately cover the dough with beans or lentils to weigh it down, and bake in the oven for 10 minutes. Remove from oven and set aside.
Make the filling:
- In a bowl, combine the cream cheese, sugar, egg, vanilla extract, and whisk until the mixture becomes smooth and fluffy.
Assemble the tart:
- Spread the cream cheese filling evenly over the pre-baked crust. Arrange the pear slices on top in a decorative pattern.
- Lower the oven temperature to 180°C (356°F) and bake for 40–45 minutes, or until the filling is set and the pears are tender.
Finish and serve:
- Let the tart cool completely, then refrigerate for at least 4 hours.
- After 4 hours, remove the tart from the fridge, sprinkle with cinnamon, cut into pieces, and serve.
Notes
Related: Pear Almond Cake
Related: Pear Brownies
Related: No-flour Poached Pear Chocolate Cake
Related: Pear & Gorgonzola Tartlets
Related: Wine Poached Pears with Marsala Sabayon
this recipe is a keeper ❤