Type to search

Pear Tart




  • 2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 11 tablespoons (1 stick plus 3 tablespoons) cold, lightly salted butter, cut into pats
  • 2 egg yolks, lightly beaten with a fork


  • 1 cup currants
  • 12 Seckel pears or 6 medium pears (about 1 1/2 pounds), ripe but not mushy, peeled, cored, cut into quarters and then into 2 or 3 lengthwise slices (if very large, cut the slices in half crosswise as well)
  • 1/3 to 1/2 cup sugar, depending on the sweetness of the pears
  • 1/2 teaspoon dried ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon rosewater (optional)



  1. Lightly butter a 9-inch springform pan.
  2. In the work bowl of a food processor fitted with a metal blade, combine flour, sugar, butter, egg yolks (and rose­water, if used). Process until a cohesive dough forms.
  3. Press out the dough on the bottom and 1 1/4 inches up the sides of the prepared pan. Run your thumb around the rim to even it.

Complete the tart

Preheat the oven to 350° F

  1. Place the currants in a small saucepan. Cover with water and bring to a boil. Boil 1 minute, remove from the heat and let the currants stand for about 5 minutes.
  2. Drain the currants thoroughly and combine with the pear slices, sugar and spices.
  3. Carefully arrange the fruit in the crust.
  4. Bake for about 50 to 60 minutes at 350 until the crust is golden and the pears are tender.

Hudson Valley Restaurant Week is back this April 8-21!