Prep 10 mins
Cook 30 mins
Make this dessert to use up pears, or as a quick treat for guests.
Make and share this Quick Crustless Pear Tart recipe from Food.com.
- 1 pear, thinly sliced
- 1⁄2 cup butter, softened
- 1⁄3 cup honey
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon juice
- 1⁄2 cup whole wheat flour
- 1⁄2 cup unbleached white flour
- nutmeg, if desired
- Grease and flour a glass pie pan.
- Beat all ingredients together, except pears and nutmeg.
- Pour batter into pie pan.
- Press pear slices on top of batter, in a spiral design.
- Sprinkle lightly with nutmeg.
- Bake in 350 degree oven, 25-35 minutes, until center is set and tart is lightly browned.
- Don't overcook.
- Serve warm or cold.
This is delicious and a very nice presentation if you take the time to arrange the pears artfully. The batter really works. You end up with a very tart-like crust without having to roll one. At first I didn't think this was so. It seemed more like a shallow, slightly dense cake but after refrigerating it, the entire taste and texture changed to something more tart-like. I used 1/2 tsp almond extract, thinking a full tsp would be overpowering but I will try the full tsp and some powdered ginger next time. I also added a bit of salt to the batter. If you want pear cake, serve it before refrigerating. For pear tart serve after refrigerating. Great recipe, Chef #164791.
It is an AMAZING recipe and really EASY to make. I also think this recipe was undeservedly forgotten for many years since it was posted.
I agree that for some people it might not be sweet enough, but I would not advise of adding sugar, as it will give away a rustic taste to it. If you want to make it sweeter, add more honey but not sugar. I also used very ripe Anjou pears and a few slices of Bosc, that way my tart was sweet enough for me.
Another point: if you use mixer to mix the ingredients do not over beat it, as butter may become separated.
The consistency is moist and taste of nutmeg and almond extract compliments very well to honey and pears.
I want also to admit that I cheated a little bit by adding 1/2 cup of grounded almonds (because of that I extracted 2 tbs of flour from the recipe). I hope the author of the recipe will not be offended, but I really wanted to try the combination of pears and almonds that I saw in other recipes. However I chose this one because it was easier to make and did not require to have a pie crust.
Try it and you won't regret! Something different to our everyday apple pies and chocolate cupcakes :) Thank you, it helped me to make my hubby happy.
I fully agree with the cake-like texture Sugarpea was talking about. Although I enjoyed the light flavour of the honey, I'm pretty sure most people would also prefer adding about a 1/2 cup of sugar to the recipe. Otherwise, nice recipe!