Pear & Walnut Tart
This rustic pear tart features tender pears, toasted walnuts, warm cinnamon, and a lightly sweet filling nestled in a flaky crust. Perfect for holidays, brunches, or an elegant dessert.
Servings 8 people
Calories 260kcal
Ingredients
Crust
- 1 9-inch prepared pie crust or tart shell
- 1 tsp butter or avocado oil for greasing pan, if needed
Filling
- 3 ripe Bosc or Bartlett pears peeled, cored, and thinly sliced
- ½ cup chopped walnuts lightly toasted
- ¼ cup honey
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch sea salt
Custard
- 2 large eggs
- ¼ cup whole milk
- 2 tbsp plain Greek yogurt
- 2 tbsp honey
- ½ tsp vanilla extract
Garnish (Optional)
- Toasted walnut pieces
- Fresh thyme leaves
- Light drizzle of honey
- Powdered sugar for dusting
Instructions
Prepare
- Preheat oven to 375°F (190°C).
- Lightly grease a 9-inch tart pan if necessary.
- Fit the crust into the pan and refrigerate while preparing the filling.
Prepare the Pears
- In a large bowl combine:
- sliced pears
- honey
- lemon juice
- vanilla
- cinnamon
- nutmeg
- sea salt
- Gently toss to coat.
- Fold in the toasted walnuts.
Make the Custard
- Whisk together:
- eggs
- milk
- Greek yogurt
- honey
- vanilla
- until smooth.
Assemble
- Arrange the pear mixture evenly in the tart shell.
- Slowly pour the custard over the fruit.
Bake
- Bake for 40–45 minutes, until:
- custard is set
- crust is golden brown
- pears are tender
- If the crust browns too quickly, loosely cover the edges with foil during the final 10–15 minutes.
Cool
- Allow the tart to cool for 20–30 minutes before slicing.
- Garnish as desired and serve warm or chilled.
Notes
High Power Suggestions
For a High Power version, consider:- Replace the traditional crust with an almond flour crust.
- Substitute the honey with an allulose-based honey alternative or a monk fruit sweetener to reduce added sugars.
- Increase the walnuts to ¾ cup for additional healthy fats and texture.
- Add 1 teaspoon finely grated orange zest for extra brightness.
- Serve with plain Greek yogurt instead of whipped cream.
Key Vitamins & Minerals (Approximate)
- Vitamin D: 0.5 mcg (2%)
- Calcium: 55 mg (4%)
- Iron: 1 mg (6%)
- Potassium: 220 mg (4%)
Ingredient Functionality
- Pears: Provide natural sweetness, moisture, and a tender texture after baking.
- Walnuts: Add a rich, nutty flavor and crisp texture that complements the fruit.
- Honey: Sweetens the filling while contributing a glossy finish.
- Greek Yogurt: Adds creaminess and helps create a smooth custard.
- Eggs: Bind the custard and provide structure during baking.
- Cinnamon & Nutmeg: Add warm, aromatic spice notes that pair naturally with pears.
- Lemon Juice: Enhances the fruit flavor and helps slow browning.
- Vanilla Extract: Rounds out the sweetness with a rich aroma.
Storage
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm slices in a 325°F (163°C) oven for 8–10 minutes, or enjoy chilled.
Keto-Frendily Version
For a Golden Dolci version that better aligns with your preferred baking style, I would recommend:- Crust: Replace the traditional pie crust with an almond flour, bamboo fiber, oat fiber, and whey protein crust.
- Sweetener: Replace the honey with allulose or a blend of allulose and stevia to significantly reduce added sugars while maintaining browning.
- Custard: Increase the Greek yogurt slightly and use unsweetened almond or coconut milk for a lighter filling.
- Texture: A small amount (¼–½ tsp) of xanthan gum or acacia fiber can improve slice stability if using a gluten-free crust.
- Flavor: Add a touch of orange zest or cardamom for additional complexity without increasing sweetness.
