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–+ servings
Pear Tart

Rustic Pear Tart with Cream Cheese Filling

Giorgos Tsoulis
A creamy and utterly delightful pear and cream cheese tart crafted by chef Giorgos Tsoulis! Easy to make and super delicious.
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Prep Time 10 minutes
Cook Time 1 hour
Waiting Time 5 hours
Total Time 6 hours 10 minutes
Course Dessert
Cuisine International
Servings 7 servings

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:

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

Chef’s tip: Make sure the tart is well-chilled before serving.
Rustic Pear Tart w/ Cream Cheese Filling
Rustic Pear Tart w/ Cream Cheese Filling
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