Thin Pear Tart


Brandy and lemon give the pears in this delicious tart a citrusy and subtly sweet flavor. The fruit slices are then nestled into homemade dough and baked to golden brown perfection.


  • 2 ounces cream cheese

  • 4 tablespoons unsalted butter, room temperature

  • ½ cup all-purpose flour, plus more for dusting

  • ½ cup , plus 1 ½ tablespoons sugar

  • teaspoon salt

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons pear brandy

  • 1 Bosc or Red Bartlett pear

  • teaspoon ground cinnamon


  1. Heat oven to 400 degrees with rack in center. Line a baking sheet with parchment. Combine cream cheese and butter in a food processor. Add flour, 1/4 cup sugar, and salt, and process until combined. Dough will be sticky. Turn dough out onto prepared baking sheet. With lightly floured fingers, pat dough out into a flat 8-inch circle.

  2. In medium bowl, combine 1/4 cup sugar with lemon juice and brandy. Halve pear lengthwise; core; leave skin on. Cut lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Place slices in strainer to drain liquid. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Sprinkle tart with remaining 1 1/2 tablespoons sugar. Dust pears with cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.

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