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Rustic Pear Tart with Sourdough crust

Discover the perfect fall dessert with this rustic pear tart featuring a flaky sourdough crust, buttery hazelnut frangipane, and thinly sliced fresh pears. A cozy, elegant treat for autumn gatherings.

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.