Pear and Apple Tart

Makes one 9 or 10 inch tart


  • Crust
  • 2 cups King Arthur unbleached all purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup cold butter, cut into bits
  • Filling
  • 2 medium size Yellow Delicious apples, peeled and thinly sliced
  • 2 medium size not-too-soft Anjou or Bartlett pears, peeled and thinly sliced
  • 1/2 teaspoon cinnamon
  • None
  • 1/4 teaspoon nutmeg
  • 2 egg yolks
  • 1 cup heavy cream
  • Ingredients


  1. Directions 
  2. Preheat the oven to 400°F.
  3. Combine the flour, 2 tablespoons sugar, salt and baking powder in a bowl.  Cut in the butter with a pastry blender or fork until the mixture looks like coarse crumbs. Pat the mixture evenly into a 9 or 10 inch greased cake pan. Set aside.
  4. Arrange the apples and pear slices on the crust in an overlapping pattern filling in the entire surface.
  5. Combine the remaining sugar, cinnamon, cloves, and nutmeg in a small bowl and sprinkle it evenly over the apple slices.
  6. Bake the tart for 15 minutes.
  7. Meanwhile whisk the egg yolks in a small bowl with the heavy cream. Pour evenly over the apple pear mixture and bake 30 minutes longer or until the top is golden brown.
  8. Remove the tart from the oven and cool on a rack for 10 minutes. Cut into wedges and serve warm.
  9. Variation: I sometimes use Cortland apples which also makes a delicious tart.

This recipe was featured on Season 23 - Episode 2320.

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Florence Faello Martinez

Would love to see recipes from Episode 23!


The date at the end of this episode is mmmxiii which translates to 3013.

Loved this crust recipe. Can’t wait to give it a try.


Can this tart be made with Gluten free flour, and would the proportions be?

Mark K.

I just watched this episode. On the show, she took the frozen butter and grated it on a box grater, before adding it to the flour. She said that this was key to getting the right texture.

Why is that step totally omitted in these directions??


In the episode, the crust recipe calls for 2 tablespoons of sugar, but this recipe above calls for 3/4 cup. Which is correct? 3/4 cup seems like a lot for crust. Thanks!


Jennifer the above recipe calls for a total of a 3/4 cup of sugar but only 2 tablespoons in the crust and the remainder as a topping for your fruit


I made this the other day for a bible study group. I used bleached flour as that is all I had. I froze my butter and grated it per the comment above, which worked really well.

It came out of the tart pan perfectly. I got so many compliments on this tart, everyone loved it. There was not one piece left. I will definitely have to make this again.

Sharon A Walker

I’m also looking for the directions and video describing freezing the butter after shredded.

I cannot find the show on my DIRECT TV. Has it been dropped?

Florence Madriaga

The directions is good, but under “ingredients”, it’s a little confusing. Under “crust”, the amount of sugar should be 2 tablespoons, and not 3/4 cup .

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