Cinnamon Pear Tart

May 17, 2016

Memorial Day isn’t too far off and that can only mean one thing: it’s time to start planning the family barbecue.

This holiday is the unofficial start to summer! Most of us have the day off from work and families can take advantage of the glorious weather to fire up the grill, dust off the lawn chairs, and celebrate our country’s freedom.

No celebration is complete without something sweet! This recipe is a twist on traditional fruit pies. With a hearty crust and warm, sweet pears, this cinnamon pear tart is incredibly simple to make and is sure to be please every member of the family.





4 pears
2 tbsp sugar
1 tbsp cinnamon
1 tsp vanilla


1 & 1/2 cups all-purpose flour
3 tbsp sugar
Dash of salt
1 stick cold butter
1/4 cup cold water
1 egg


Peel and slice the pears. Place the slices in a bowl and toss in the sugar, cinnamon, and vanilla, turning to coat well and then set aside.

In a second bowl, combine the flour, sugar, and salt together with a whisk. Cut the butter into small pieces and use your fingers to “rub” it into the flour mixture until is resembles fine bread crumbs.

Add the cold water and use a fork to stir into the mixture. Add a little extra water if the mixture is too dry.

Knead the mixture a few times to bring all the dough together. Shape into a ball and flatten into a disc. Wrap in plastic wrap and allow to chill in the fridge for 1 hour.

Once the dough has set, preheat the oven to 425°. Roll the dough into a 12-inch circle on a lightly floured work area and transfer to a baking sheet lined with parchment paper.

Spoon the fruit, avoiding the excess juice, into the center of the dough. Leave a 2-3 inch border. Gently fold the edges of the dough over and on top of the fruit. Due to the shape, the edges will need to overlap some. Seal any edges with your fingers.

Beat the egg and brush over the crust. Sprinkle with a little bit of sugar and bake for 30 minutes or until the crust is lightly golden. Allow to cool slightly and then serve!

Memorial Day Dessert Recipe