Maple Pear Tart Recipe and 30 More Pear Recipes to Help You Manage the Harvest | Joybilee® Farm | DIY | Herbs | Gardening | Print
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Maple Pear Tart

  • Author: Chris Dalziel
  • Prep Time: 1.5 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 1 tart 1x
  • Category: Desserts
  • Method: Baking


A pear tart with just a hint of maple, perfect for using up pears that are just past the peak of perfection.



  • 2 fresh pears, Bosc or D’Anjou
  • 1 tbsp. maple syrup


  • 2 cups of flour, whole wheat
  • ½ cup butter, cold
  • ½ cup water, cold
  • 1 egg


  • Cut pears in quarters and remove the core and stem.  Do not peel.
  • Slice thinly.
  • Set aside.
  • Prepare the tart crust.
  • In a bowl, add flour and butter.
  • Break butter in to pea size pieces and work into flour.
  • Mix water and egg in a glass measuring cup.
  • Beat well with a fork to fully incorporate.
  • Add water mixture one tablespoon at a time into the flour-butter mixture.
  • Mixing with a fork until a soft ball forms.
  • Cover and chill for 60 minutes.
  • Prepare a baking sheet by greasing with butter and flouring.
  • Roll out the chilled dough into an 8 by 12 rectangle.
  • Roll the dough over, folding in toward the center to create an edge.
  • Layer the pear slices on the dough, inside the frame made by the dough edges.
  • Lay the pears close together so that the outside edge of each piece of pear is upright in the crust.
  • Drizzle maple syrup over the top of the pears, keeping all the syrup inside the crust.
  • Bake at 400°F for 30 minutes or until crust is golden brown and pears are soft and fragrant.


Serve while still warm with slices of cheddar cheese, whipped cream, or ice cream.


  • Serving Size: 1/6th tart
  • Calories: unknown
  • Sugar: unknown
  • Sodium: unknown
  • Fat: unknown
  • Saturated Fat: unknown
  • Unsaturated Fat: unknown
  • Trans Fat: unknown
  • Carbohydrates: unknown
  • Fiber: unknown
  • Protein: unknown
  • Cholesterol: unknown
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