How to Make the Easiest Pear Tart

Celebrate fall by having this beautiful dessert.


This week we celebrated, among other things, National Kale Day and Vegetarian Day. So in honor of those . . . I made pear tart. Those are causes for celebration, right? What better way to celebrate those great days than with dessert? It’s our reward for eating all that kale (and other vegetables!).

Other reasons to make pear tart? (Like we ever need more reasons.)

  1. It’s pear season.
  2. October could not have been less subtle with the fall intro. Fog much, Pittsburgh?
  3. Because we can.

And I’m not kidding. This pear tart is so easy to make that you will think you can make it in an EZ Bake oven. On a weeknight. And you only need a handful of ingredients.

The trick is in slicing the pears. I used a mandoline. Now, a big tip when buying a mandolin: Buy one of the cheap ones. YES. Do not buy those big contraptions. They are clunky, overengineered and overpriced. Tip No. 2? I know it’s tempting — but always use the safety holder. Do not use the mandoline with your bare hands. Don’t be cocky about it. I get weak just thinking about what could happen. (Yikes!)

Anyway, here is the Easiest Pear Tart (Everrrrr).


The Easiest Pear Tart

yields 1 tart



  • 1 package puff pastry or about 8-10 sheets filo dough for vegans
  • If using filo, scant ¼ cup melted Earth Balance soy-free or coconut oil
  • 5-6 pears, sliced very thinly with a mandoline
  • ¼ cup coconut sugar or brown sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons cinnamon
  • ½ cup chocolate chips (optional)


  1. Preheat oven to 375 degrees.
  2. If using puff pastry, roll out the dough and carefully lay in a springform pan. Cut out excess.
  3. If using filo dough, lay each layer in a springform pan, brushing each layer with Earth Balance or coconut oil before placing another layer.
  4. Sprinkle chocolate chips, if using.
  5. Place sliced pears in a bowl. Sprinkle, sugar, lemon juice and cinnamon and gently mix with the pears. Try to coat as many individual slices but don’t fret if you don’t get them all.
  6. Place slices vertically on the dough, layering and alternating (see photo) until you use up all the pears.
  7. Place in the oven and bake for 35 minutes, checking to see if the filo, or puff pastry, is browning too fast at about the 25-minute mark. Cover with aluminum foil if it is, to prevent burning, and finish baking.
  8. After you take the tart out of the oven, let it sit for about 10-15 minutes.
  9. Serve with coconut whipped cream or crème fraiche.


Categories: Brazen Kitchen