When the leaves have begun their golden descent, and the air carries a faint whisper of woodsmoke and crispness, this tart feels like autumn on a plate. Imagine biting through a thin, crisp walnut-butter crust into tender pear slices that glow amber from a warm caramel-spice glaze.
Hints of vanilla drift through the kitchen, the faint snap of the crust mingles with the sigh of soft fruit, and a whisper of nutmeg and allspice lingers on the tongue. Inspired by classic pear tarts, this version adds depth with walnut crust, a silky glaze, and toasted walnuts for crunch — a dessert that’s both elegant and comforting, perfect for holiday gatherings or a slow Sunday afternoon.
Instructions
- Preheat your oven to 350 °F (175 °C). Grease a 9-inch tart pan with removable bottom.
- In a medium bowl, combine the walnut meal, flour (or almond flour), melted butter, brown sugar, vanilla extract and sea salt. Stir until the mixture comes together and feels like damp sand.
- Press the crust mixture evenly into the bottom and ¼ up the sides of the tart pan. Use the back of a spoon to smooth the surface. Bake for 10–12 minutes, until set and just beginning to colour at the edges. Remove and let cool slightly.
- Meanwhile, in a small bowl whisk together the caramel syrup, melted butter, cinnamon, nutmeg, allspice and lemon juice.
- Arrange the sliced pears in a concentric fan pattern over the crust (or any aesthetic layout you like). Pour the glaze evenly over the pears, gently brushing so all the slices are coated and the walnuts will catch some of the glaze. Sprinkle the toasted walnuts over the top.
- Bake the tart on a sheet pan (to catch any drips) for 18-20 minutes, or until the pear slices are tender and the glaze is bubbling lightly around the edges. The crust edges should be golden but not burnt.
- Remove from oven and let rest 10 minutes so the glaze settles. Slice and serve warm or at room temperature with a dollop of whipped cream or vanilla ice cream if desired.
Nutrition Facts (approx per serving)
- Calories: ~290 kcal
- Protein: ~4 g
- Carbohydrates: ~28 g
- Fat: ~18 g
- Fiber: ~3 g
- Sugar: ~12 g
- Sodium: ~100 mg
Ingredients
Method
- Preheat your oven to 350 °F (175 °C). Grease a 9-inch tart pan with removable bottom.
- In a medium bowl, combine the walnut meal, flour (or almond flour), melted butter, brown sugar, vanilla extract and sea salt. Stir until the mixture comes together and feels like damp sand.
- Press the crust mixture evenly into the bottom and ¼ up the sides of the tart pan. Use the back of a spoon to smooth the surface. Bake for 10–12 minutes, until set and just beginning to colour at the edges. Remove and let cool slightly.
- Meanwhile, in a small bowl whisk together the caramel syrup, melted butter, cinnamon, nutmeg, allspice and lemon juice.
- Arrange the sliced pears in a concentric fan pattern over the crust (or any aesthetic layout you like). Pour the glaze evenly over the pears, gently brushing so all the slices are coated and the walnuts will catch some of the glaze. Sprinkle the toasted walnuts over the top.
- Bake the tart on a sheet pan (to catch any drips) for 18-20 minutes, or until the pear slices are tender and the glaze is bubbling lightly around the edges. The crust edges should be golden but not burnt.
- Remove from oven and let rest 10 minutes so the glaze settles. Slice and serve warm or at room temperature with a dollop of whipped cream or vanilla ice cream if desired.
Notes
- Gluten-free option: Replace the all-purpose flour in the crust with almond flour and use gluten-free brown sugar.
- Vegan version: Use vegan butter for both crust and glaze, substitute 1 Tbsp maple syrup for brown sugar, and use coconut cream drizzle on top.
- Spice twist: Swap the allspice for cardamom (¼ tsp) and add ½ tsp orange zest to the glaze for a bright citrus note.
- Make-ahead: You can bake the crust ahead of time and keep it at room temperature. Then assemble and bake the filling just before serving for maximum freshness.
- Fruit swap: Instead of pears try thinly sliced apples (e.g., Honeycrisp) or nectarines/stone fruits in summer — follow same glaze process.
FAQs
Q: Can I make this tart a day ahead?
A: Yes — you can bake the tart, cool it completely, then cover and store at room temperature for a few hours or refrigerate overnight. Re-warm for 5–10 minutes before serving to revive the crust crispness.
Q: How do I store leftovers and keep the crust from getting soggy?
A: Cover the tart loosely or store in a container with ventilation. If refrigerating, bring to room temperature or warm in a 300 °F oven for a few minutes before serving to keep crust crisp.
Q: Can I use a different nut for the crust if I’m allergic to walnuts?
A: Absolutely — you can substitute finely ground pecans or almonds for the walnut meal. Just toast them lightly for best flavour.
Q: My pear slices stuck together when baking — how can I avoid that?
A: Make sure slices are thin and spaced so heat circulates. Also, coat them evenly in the glaze so they don’t steam excessively. Using a fan layout rather than crowded huddle helps too.
