This insanely amazing Pear Tart come together in less than 40 minutes from start to finish AND calls for just 5 easy ingredients, it’s absolutely DELICIOUS!

While pumpkin tends to get all the glory when it comes to fall desserts, the truth is that there are a lot of great seasonal fruits to choose from this time of year! And so, if you’re all pumpkin-ed out, we highly recommend giving this insanely amazing Pear Tart a try. It comes together fast (less than 40 minutes from start to finish) AND calls for just 5 easy ingredients. But most importantly, it’s DELICIOUS!

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5 Ingredient Pear Tart (It’s Fast, Easy & Delicious!)

You can make this recipe in a tart pan if you have one but if not, no need to worry–you can also use a 9 inch spring form pan. We recommend serving it warm with vanilla ice-cream for a sweet treat that’s sure to give you ALL the feels!

Ingredients needed for our Easy Pear Tart

Here is what you need:

3 1/2 cups Almond flour
1 cup finely chopped walnuts
3/4 cup brown sugar
1 stick butter, diced (cold)
2-3 lbs Red Anjou pears, peeled and sliced thin
 

Step 1- slice pears and brown sugar.

Step 1: Pre-heat oven to 400. Wash, peel and slice pears, then add 2 tablespoons sugar, mix and set aside.

Make gluten free crust for the pear tart.

Step 2: Combine almond flour, finely chopped walnuts and sugar in a large bowl. Then add the butter and mix until crumbly.

press mixture for crust in the bottom of your spring form pan.

Step 3: Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 inch spring-form pan.

place sliced pars over par-baked crust

Step 4:Then place the sliced pears on top working from the inside to the outer perimeter.

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Add the extra crumb topping to tart.

Step 5: Sprinkle the rest of the crumb mixture over the pears. Place pan on foiled lined baking sheet.

Let tart cool or serve warm with your favorite vanilla bean ice cream.

Step 6: Bake for 25-28 minutes, or until lightly browned. Remove from the oven and let cool for 5 minutes. Then release spring-form pan, slice and enjoy!

5 Ingredient Pear Tart

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Cooling time 5 minutes
Total Time 35 minutes
Servings 12 servings
Calories 362 kcal

Ingredients

  • 3 1/2 cups Almond flour
  • 1 cup chopped walnuts
  • 3/4 cups brown sugar
  • 1 stick butter
  • 2-3 lbs red anjou pears

Instructions

  1. Pre-heat oven to 375. Wash, peel and slice pears, then add 1 tablespoon brown sugar, mix and set aside.

  2. Combine almond flour, finely chopped walnuts and sugar in a large bowl. Then add the butter and mix until crumbly.

  3. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 inch spring-form pan.

  4. Then place the sliced pears on top working from the inside to the outside perimeter.

  5. Sprinkle the rest of the crumb mixture over the pears. Place pan on foiled lined baking sheet.

  6. Bake for 25-28 minutes, or until lightly browned. Remove from the oven and let cool for 5 minutes. Then release spring-form pan, slice and enjoy!

Other yummy pie recipes:

PIN FOR LATER:

Ready for fall dessert that doesn't involve any pumpkins? Not only does this insanely amazing Pear Tart come together fast (less than 40 minutes from start to finish) AND call for just 5 easy ingredients, it's absolutely DELICIOUS! Serve warm with vanilla ice cream for a sweet treat your whole family will love! #recipes #dessertrecipes #5ingredientrecipes #pearrecipes #easyrecipes

Ruth Soukup
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup
Ruth Soukup

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