French Pear Tart

I had too many pears this week, and I just couldn’t figure out what to do with them. Then I remembered that I had some pie crust in the freezer and decided to make Ina Garten’s apple tart. I made a few changes, the most noticeable one the fruit I used, but I also realized that the recipe for tart dough was not hers, but the one from The Art and Soul of Baking. It was kind of crumbly (maybe because it was pareve), but still tasted great. Next time I’ll try Ina’s.

I also didn’t cut the edges and make it look really pretty, which I probably should have done. The frayed sides browned up a lot, and it didn’t look professional at all. But hey, it was still eaten up.

Recipe adapted from Ina Garten (what a surprise)



1. Make or defrost tart dough – remember to leave time for it to chill!

2. Preheat oven to 400 degrees.

3. Roll out tart dough into 10 x 18 rectangle. If you’re looking to impress people, definitely trim the edges with a pizza wheel. Refrigerate while you cut the pears.

4. Peel the pears, cut them in half, and slice them into 1/4 inch thick slices.

5. Arrange pears on tart. I made three long rows, but really you can do it in any design you like.

6. Sprinkle with the 1/2 cup of sugar and dot the soy garden on top.

7. Bake for 45 minutes – Ina says 45 – 1 hour, but mine was definitely ready after 45.