There’s something about fall pears that calls for a simple yet elegant dessert, and this rustic tart is one of our favorites. The sourdough crust bakes up wonderfully flaky with just the right tang, the perfect base for a thin layer of buttery hazelnut frangipane. On top, fresh pears are sliced and arranged in a natural pattern, becoming the centerpiece of the tart. Each bite balances the rich nuttiness of hazelnuts, the creaminess of butter and eggs, and the light sweetness of ripe pears—all wrapped in that unforgettable sourdough pastry. It’s a dessert that feels both cozy and refined, perfect for sharing on a crisp autumn evening.
Rustic Pear Tart with Sourdough crust
Ingredients
Sourdough Crust
- 2 cups all purpose flour or 1 cup AP flour & 1 cup Einkorn flour
- 1 Tablespoon honey
- 1 teaspoon salt
- 1 cup cold butter cubed
- 1 cup sourdough starter discard
Hazelnut Frangipane
- 1 cup butter softened
- 1/2 cup hazelnuts almonds or pecans work well too.
- 1/4 cup powdered sugar
- 1/4 cup all - purpose flour
- 2 farm fresh eggs
Pear filling
- 4-5 medium size bartlett pears washed and thinly sliced
- 1 egg use for the egg wash on the tart crust
- 1 Tbs raw sugar use to sprinkle on tart crust
Instructions
For the Sourdough Tart
- Combine the flour, salt and honey in a medium bowl or the bowl of a food processer.
- If using a bowl, add butter in chunks and cut finely, using a pastry cutter, butter knife or 2 forks. The butter pieces should be no larger then a pea. Be careful to not over work the dough.
- If using a food processor- with the processor running add the butter chunks and continue running until the butter pieces are pea size.
- Add to the mixture in either your bowl or processor the sourdough discard starter.
- Mix until incorporated. Do not over mix or you will have a tough dough.
- Divide the dough into 2 disc. Wrap both disc with parchment paper and put into a plastic bag.
- Refrigerate for 2 hours, until set and firm. This dough can be refrigerated for up to 4 days or frozen for up to 3-4 months.
- Lightly flour your work area. I like to just keep the parchment paper underneath the dough as I roll it out into a circle or rectangle. I roll the dough out to fit the baking pan I will be using to bake the tart on.
- Refrigerate the rolled out dough until the pears and frangipane are prepped and ready to assemble.
Hazelnut Frangipane
- Combine all ingredients into a food processor or electric mixer.
- Mix until smooth
- This can be stored in the refrigerator for up to 2 weeks or freeze for up to 1 month
Pear Filling
- Wash and dry pears
- Slice in half and core center
- Thinly slice each half of pear. Try to keep each slice even in thickness
Assembling tart
- Roll out crust into the desired shape; circle or rectangle works best
- Spread a thin layer of the frangipane over the tart dough, leaving 2" of space from the outside edge
- Arrange pear slices in a single layer. For a rectangle shape making rows across the tart dough. Leave a 2" space from the outside edge. For a circle shape, start from 2" inside the outer edge of the dough, layering the pear slices as you go.
- Once the pear slice layers have been completed, Bring the edge of the tart dough up and towards the center of the tart.
- Place the tart on a rimmed baking sheet.
- Apply an egg wash to the edge of the tart crust. Sprinkle with course raw sugar, if desired.
- Bake the pear tart in a 375℉ oven for 30 -45 minutes. Check for a nice golden brown crust and a bubbling pear center.
- Cool and serve. This tart keeps well for 2-3 days, refrigerated.
In the end, it’s often the simplest ingredients that come together to create the most memorable dishes. This rustic pear tart is a reminder that seasonal eating doesn’t have to be complicated—just fresh fruit, a tender crust, and a touch of care. Choosing to eat simply and in season not only highlights the best flavors nature has to offer, but it’s also an economical and nourishing way to enjoy food at its finest.
