Rustic Pear Tart: Why You Should Make One

Why you should make a Pear Tart this weekend!!
Why you should make a Pear Tart this weekend!!

This Rustic Pear Tart is one of my go-to’s for entertaining.

It helps that I have gorgeous pear trees and blueberry bushes to pick the fruit! Growing or GRAFTING your own pear trees is crazy easy. It’s inexpensive too!

Tarts are a perfect make-ahead holiday dish.

I feel a little like Forrest Gump. I can’t help but rattle off the many reasons why you should make a Rustic Pear Tart every time you get a chance.

They make an out-of-this-world breakfast.

Perfect for brunch.

The best for desserts.

They are healthy.

Simple to make, not to mention

FAST – they only take 25 minutes from start to finish.

You don’t have to have a pie plate!

Rustic Pear Tarts are beautiful!


This recipe is super SUPER tasty.

Finally, you can freeze it.

By the way, this recipe and others like it are in my book, Happy Healthy Family Tracking the Outdoors In! Find it HERE! 

BEFORE you get to the recipe, I hope you’ll WATCH just how easy it is to make this tart! It’s a winner every time!!

Rustic Pear Tart Recipe

This pear tart makes a healthy, tasty --not to mention beautiful -- brunch or dessert.
5 from 1 vote
Course Dessert
Cuisine American


  • 2 pears
  • 1/2 cup blueberries
  • 1/4 cup all purpose flour plus 1 tablespoon
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 egg white, beaten
  • 1 Basic Pie Crust or premade Pillsbury pie crust
  • 2 tablespoons raw sugar


  • Preheat oven to 350 degrees. Roll pie crust into an 11-inch circle on a lightly floured surface. Transfer to a sheet pan.
  • For the filling, cut pears in wedges and place them in a bowl. Toss them with the flour, sugar and salt. Fan the pears on the dough circle leaving a 1 1⁄2-inch border. 
  • Sprinkle blueberries on top of pears. Fold over in sections. Use egg wash as glue as you work in sections around the dough. Spread remaining egg wash over folded dough. Dot the Crostata filling with butter.
  • Sprinkle raw sugar over entire tart. Place in preheated oven for 20 to 25 minutes until golden brown. 
  • Serve with whipped cream.


To freeze: Wrap the cooled tart in Siran Wrap and then foil. Place in freezer. Pull them from the freezer and place them on a cookie sheet. Put tarts in a 250 degree oven until warmed through, 10 to 15 minutes.
Keyword fruit tart, pears, stacey lyn, stacey lynn, stacy lyn, stacy lynn, tart
Tried this recipe?Let me know how it was!

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  1. how do you freeze a galette and then cook it from frozen?

    1. Make it. Let it cool completely. Wrap it in plastic wrap and then freedzer paper. It will be good for about 2 months. When you remove it from the freezer, you can let it thaw or put in a 200 degree oven until warmed through.

  2. In the recipe it calls for granulated sugar, but on the video, you used brown sugar….also, the amount of flour and sugar is not the same. Please clarify…thank you…am eager to try it!

    1. If you make the recipe that is written, you should be fine. The great thing about this recipe is that you can use either brown sugar or white sugar. Just so long as it has enough flour to thicken the juices inside the crust, you should be great!

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