Want to make a stunning dessert? Try the Ina Garten Pear Tart Recipe. This elegant tart is surprisingly simple.
It combines buttery pastry with sweet pears. The Ina Garten Pear Tart Recipe is perfect for guests. It looks fancy but it’s easy.
You don’t need fancy skills to succeed. This recipe uses basic ingredients you likely have. The result is a beautiful, delicious dessert.
Learn how to make Ina Garten Pear Tart today. Your family will be impressed. The ingredients for Ina Garten Pear Tart are affordable.
This classic French-style tart tastes amazing. Let’s start baking this wonderful treat.
When I First Introduced to Ina Garten Pear Tart
I discovered this tart five years ago. My friend served it at dinner. I took one bite and fell in love. The caramelized pears were heavenly.
The crust was perfectly flaky. I asked for the recipe immediately. She told me it’s Ina Garten’s version. I made it the next weekend.
My family couldn’t believe I baked it. They thought I bought it from a bakery. Now it’s my go-to dessert. I make it for every special occasion.
Equipment List
- Rolling pin
- 9-inch tart pan
- Mixing bowl
- Parchment paper
- Sharp knife
- Pastry brush
Ingredients You Need for Ina Garten Pear Tart
- For the crust, you need flour and butter.
- Add sugar and salt for flavor.
- Use one egg yolk for binding.
- For the filling, get ripe pears.
- You need apricot jam for glazing.
- Grab some sugar for sprinkling.
- Butter adds richness to the filling.
Step-by-Step Guide
- Mix flour, sugar, and salt together.
- Cut cold butter into small pieces.
- Work it until it looks crumbly.
- Add egg yolk and combine gently.
- Form dough into a flat disk.
- Wrap it and refrigerate for 30 minutes.
- Peel the pears carefully with a knife.
- Cut them in half lengthwise.
- Remove the cores using a spoon.
- Slice each half into thin pieces.
- Keep slices together for easier arranging.
- Roll dough into a 11-inch circle.
- Press it into your tart pan.
- Trim excess dough from the edges.
- Arrange pear slices in a circle pattern.
- Overlap them slightly for a pretty look.
- Dot with small pieces of butter.
- Sprinkle sugar over the top generously.
- Bake at 375°F for 45 minutes.
- The pears should turn golden brown.
- The crust will be beautifully crispy.
- Let it cool for 10 minutes.
- Warm apricot jam and brush over pears.
- This creates a shiny, professional finish.
Tips to Make the Best Ina Garten Pear Tart
- Use cold butter for flaky crust.
- Choose ripe but firm pears for best results.
- Anjou or Bartlett pears work perfectly.
- Don’t skip the jam glaze step.
- It adds shine and extra sweetness.
- Serve warm with vanilla ice cream.
- Make the dough a day ahead to save time.
FAQs about Ina Garten Pear Tart
Q: Can I use frozen pears instead?
A: Fresh pears work much better for this recipe. Frozen ones release too much water during baking.
Q: How long does the tart stay fresh?
A: Store covered at room temperature for two days. Refrigerate for up to four days total.
Q: Can I make it without a tart pan?
A: Yes, use a regular pie dish instead. The result will still taste delicious and beautiful.
Q: What other fruits work in this recipe?
A: Try apples, peaches, or plums as alternatives. Adjust baking time based on fruit firmness.
Final Thoughts
The Ina Garten Pear Tart Recipe is a winner. It’s simple, elegant, and absolutely delicious. You’ll impress everyone who tries it.
The buttery crust and sweet pears are perfect together. Don’t be afraid to try this recipe. It’s easier than it looks, I promise.
Serve it at your next gathering. Watch your guests ask for seconds. Happy baking, and enjoy every delicious bite!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Pear Tart Recipe
Equipment
- Rolling Pin
- Mixing bowl
- 9-inch tart pan
- Parchment paper
- Sharp knife
- Pastry brush
Ingredients
- For the crust you need flour and butter.
- Add sugar and salt for flavor.
- Use one egg yolk for binding.
- For the filling get ripe pears.
- You need apricot jam for glazing.
- Grab some sugar for sprinkling.
- Butter adds richness to the filling.
Instructions
- Mix flour, sugar, and salt together.
- Cut cold butter into small pieces.
- Work it until it looks crumbly.
- Add egg yolk and combine gently.
- Form dough into a flat disk.
- Wrap it and refrigerate for 30 minutes.
- Peel the pears carefully with a knife.
- Cut them in half lengthwise.
- Remove the cores using a spoon.
- Slice each half into thin pieces.
- Keep slices together for easier arranging.
- Roll dough into a 11-inch circle.
- Press it into your tart pan.
- Trim excess dough from the edges.
- Arrange pear slices in a circle pattern.
- Overlap them slightly for a pretty look.
- Dot with small pieces of butter.
- Sprinkle sugar over the top generously.
- Bake at 375°F for 45 minutes.
- The pears should turn golden brown.
- The crust will be beautifully crispy.
- Let it cool for 10 minutes.
- Warm apricot jam and brush over pears.
- This creates a shiny, professional finish.
Notes
- Use cold butter for flaky crust.
- Choose ripe but firm pears for best results.
- Anjou or Bartlett pears work perfectly.
- Don’t skip the jam glaze step.
- It adds shine and extra sweetness.
- Serve warm with vanilla ice cream.
- Make the dough a day ahead to save time.
