Pear and Apple Tart

    1 hour 45 minutes

    This delightful, warming dessert is quick to make and a pleasure to eat. Apples and pears spiced with cinnamon, nutmeg and cardamom make this a perfect autumn or winter dessert.

    90 people made this

    Serves: 8 

    • 125g butter, chilled
    • 1/2 cup (140g) cream cheese
    • 1 1/2 cups (190g) plain flour
    • 2 apples, peeled, cored, and thinly sliced
    • 1 pear, peeled, cored and sliced
    • 1/4 cup (65ml) orange juice
    • 1/3 cup (50g) brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cardamom
    • 1 1/2 tablespoons cornflour
    • 1/2 cup (140g) apricot jam, warmed

    Preparation:15min  ›  Cook:30min  ›  Extra time:1hour chilling  ›  Ready in:1hour45min 

    1. Rub, or cut the cold butter and cream cheese into the flour until the mixture resembles coarse breadcrumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles coarse breadcrumbs; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
    2. Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornflour. Toss the fruit with the sugar-spice mixture and set aside.
    3. Preheat an oven to 190 degrees C. Set out a 20cm pie dish, or, if you'll be making a free-form tart (galette), lightly grease a baking tray.
    4. Roll the pastry out on a lightly floured work surface to form a 25cm circle. Transfer the dough to the pie dish or baking tray. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking tray, leave a 5cm rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
    5. Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

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    Reviews in English (57)


    Very easy, I made a few changes, used 4 small apples and 3 pears, I let the fruit marinade in the OJ with the spices and then I drained the sauce before putting it in the dough. The first time I made this I did not drain and the liquid seeped thru the crust and burned. Delicious !!!  -  08 Sep 2009  (Review from Allrecipes USA and Canada)


    I loved this recipe! The pastry came out perfect, I am surprised at the reviewers who had troubles with getting it right. I am thinking about using this as a pie crust as well - my family and I loved it! It was nice and flaky, it came out of the tart pan without any trouble, it did not stick at all -- and I did not grease the pan at all or prepared it in any way. The cardamom gave the filling a great subtle taste. Slightly different then allspice, worth using it if available. I added one extra pear, drained the fruits before tossing with spices and sugar (I upped the corn starch a bit to compensate) and it was perfect. This tart will be on all my festive dinner tables from now on. Thanks for a great recipe!  -  24 Oct 2009  (Review from Allrecipes USA and Canada)


    this is absolutely delicious. my main purpose in making this was to try out my new jar of cardamom (i had never tried it before, but i am intrigued by this spice). the spices in this recipe blend together so well. nice presentation also.  -  22 Nov 2008  (Review from Allrecipes USA and Canada)