This pear tart is a beautifully simple fall dessert made with ripe, juicy pears layered over a crisp, buttery almond flour crust. Naturally sweetened with cinnamon honey, it’s elegant enough for holidays yet easy enough for a cozy weekend bake.

Why You’ll Love This Recipe

Warm cinnamon honey pears
The filling is light, fragrant, and perfectly sweet without refined sugar. Fresh pears are coated in a delicate cinnamon honey glaze that caramelizes slightly as it bakes, creating a dessert that smells just like fall.

Crisp, buttery almond crust
The almond flour crust is tender yet sturdy, with a rich, nutty flavor. Pre-baking ensures it stays crisp and holds the juicy pear filling beautifully.

Naturally sweetened
Using honey instead of refined sugar gives this tart a clean sweetness that complements the fruit without overpowering it.

Simple yet impressive
No rolling pin or complicated pastry techniques required. Just press in the crust, arrange the pears, and bake. The finished tart looks stunning on any table.

Perfect for any occasion
Serve it warm with whipped cream or enjoy it on its own. It’s light enough after a big meal but satisfying enough to stand alone.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Almond Crust:

2 cups blanched almond flour
1/4 cup salted butter, melted
1/4 cup honey
1 teaspoon vanilla extract
1 large egg

Pear Filling:

3 medium ripe pears (such as Anjou), cored and sliced 1/4 inch thick
1/4 cup cinnamon honey
1 tablespoon salted butter, melted
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 cup sliced almonds (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with butter.
2. In a small bowl, whisk together the melted butter, honey, and vanilla extract for the crust.
3. In a large bowl, combine the almond flour with the butter mixture. Stir until combined.
4. Add the egg and mix until a crumbly dough forms.
5. Press the dough evenly into the tart pan, going halfway up the sides. Make the top edge about 1/4 to 3/8 inch thick. Prick the bottom with a fork to prevent bubbling.
6. Bake the crust for 8–10 minutes, until set but still pale. Do not let the edges brown. Remove and cool for at least 10 minutes.
7. Arrange the sliced pears in the cooled crust in a spiral or fanned pattern.
8. Sprinkle sliced almonds over the pears, if using. Cover the crust edges with foil to prevent over-browning.
9. In a small bowl, whisk together the cinnamon honey, melted butter, lemon juice, and vanilla extract. Pour evenly over the pears, making sure the almonds are coated.
10. Place the tart pan on a baking sheet and bake for 15–20 minutes, until the pears are tender and the edges are golden.
11. Let the tart cool for 10–15 minutes before slicing to allow the glaze to settle.

Servings and timing

Servings: 8 slices
Prep time: 15 minutes
Cook time: 25–30 minutes
Cooling time: 10–15 minutes
Total time: Approximately 50–60 minutes

Calories per serving: 242

Variations

Apple version
Replace pears with thinly sliced apples for a similar fall-inspired dessert.

Nut-free topping
Skip the sliced almonds for a smoother finish.

Extra spice
Add 1/2 teaspoon ground cinnamon or a pinch of nutmeg to the glaze for a warmer flavor.

Dairy-free option
Substitute butter with melted coconut oil or ghee for a dairy-free alternative.

Egg-free crust
Replace the egg with 2 additional tablespoons of melted butter or coconut oil. The crust will be slightly more crumbly but still delicious.

Storage/Reheating

Storage
Store leftover pear tart covered in the refrigerator for up to 3 days. The flavor deepens as it rests.

Reheating
For best results, warm slices in a 300°F (150°C) oven for 8–10 minutes to maintain a crisp crust. A microwave can be used for convenience, though the crust will soften slightly.

Freezing
Allow the tart to cool completely, then wrap tightly and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of pear?

Yes. Anjou pears hold their shape best, but Bartlett or Bosc pears also work. Slice firmer pears slightly thinner.

Do I have to pre-bake the crust?

Yes. Pre-baking prevents the crust from becoming soggy once the filling is added.

Can I make this tart ahead of time?

Absolutely. Bake it a day in advance and store in the refrigerator. Bring to room temperature or warm slightly before serving.

How do I know when the tart is done?

The pears should be tender when pierced with a fork, and the crust edges should be lightly golden.

Can I use regular honey instead of cinnamon honey?

Yes. You can add 1/2 to 1 teaspoon of ground cinnamon to regular honey if desired.

Why is my crust crumbly?

Almond flour crusts are naturally more delicate. Make sure to measure accurately and allow the tart to cool before slicing.

Can I make this without a tart pan?

Yes. A 9-inch pie pan works, though the tart will be slightly deeper.

How thin should I slice the pears?

About 1/4 inch thick is ideal. Thinner slices will soften faster during baking.

Can I serve this warm?

Yes. Let it cool slightly first so the glaze thickens, then serve warm if desired.

Is this tart very sweet?

It has a gentle, natural sweetness from honey and ripe pears, making it balanced rather than overly sweet.

Conclusion

This pear tart combines a buttery almond crust with tender cinnamon-glazed pears for a dessert that feels both rustic and refined. Naturally sweetened and simple to prepare, it’s the perfect way to celebrate pear season. Whether served warm or at room temperature, each slice delivers comforting fall flavor with every bite.

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