Creamy, custardy pear tart. A simple pear cake recipe, just like Oma would make. This pear tart uses fresh pears and a few pantry staples to make a sweet, fruity, deliciously simple dessert completely from scratch.
A simple pear tart recipe
It’s truly simple as there are no fancy method and equipment needed. The tart base is made entirely by hand. Flour and butter are rubbed together between the fingers to achieve a sandy-like mixture, then brought together into a dough with the addition of an egg and splash of milk. Then it’s pressed into a tart pan and baked until golden before adding the custard-like pear filling.
This too is easy to make. It’s made with 4 simple ingredients. Organic beet sugar, eggs and melted butter. A lots of slices of firm but ripe pear. Abate Fetel to be exact. The sugar and eggs are whisked together, then the butter is beaten in until smooth. I use a hand mixer for this, but of course, muscle power could also be used. Lastly, the tart is topped with unpeeled pear slices, for a lovely aesthetic. And once cooled, powdered sugar is always appreciated by anyone with a sweet tooth.
So if you are looking for a crowd-pleasing cake recipe, something with juicy sweet fruit, that’s simple to make, then this might be the cake for you. And if you are looking for a pear dessert that is even simpler — yes it’s possible — then try my recipe for Easy Apple Pear Phyllo Tart.
Try these recipes.
- Oma’s Apple Crumble (APFELKRÜMEL) — if you like really easy and really sweet!
- Apple Crumb Cake – for dessert lovers without such a big sweet tooth
- Or how about an German Apple Quark Cake. It’s another favourite.
For the tart base:
- 270 g spelt flour (Type 630)
- 115 g butter, room temperature, cut into small pieces
- Pinch of sea salt
- Pinch of cinnamon
- 1 large egg
- 1 tablespoon milk
For the filling:
- 185 g organic beet sugar
- 3 large eggs
- 90 g butter, melted
- 2-3 pears, peeled, cored and thinly sliced
For the topping:
- 1 pear unpeeled, thinly sliced
- Powdered sugar
Preheat the oven to 400°F / 200°C. Grease a 24cm tart pan with removable bottom well with butter.
For the tart base, in a mixing bowl, add the flour and butter and using your hands rub the butter into the flour until it resembles a coarse grain, sand-like consistency. Add the salt and cinnamon and mix well to combine. Add the egg and milk and then mix, using your hands, to incorporate until the mixture comes together into a dough.
Press the dough into the base and up the sides of the greased tart pan. Transfer to the oven and bake for 7-8 minutes, until lightly golden. Remove and set aside to cool.
For the filling, in a mixing bowl, whisk together the sugar and eggs until well incorporated. Add the melted butter and using a hand-mixer, beat together until smooth (1 minute). Using a spatula, fold in the peeled pear slices.
Pour the filling over the tart base and spread evenly. Arrange the unpeeled pear slices on top. Transfer to the oven and bake for 35-40 minutes, until filling is firm and tart is golden brown. Remove from the oven and let stand at least 30 minutes to fully set and cool before removing from the form.
To serve, dust with powdered sugar, if desired. Enjoy!
- If preparing the pear slices ahead of time, place in a bowl with cold water and a squeeze of lemon juice to prevent oxidation (browning). I like to use Abate Fetel pears. I love them for the crisp but melting texture and rich, sweet taste.
- I always rotate my cakes and tastes halfway through, as some ovens have a hot spot.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.
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