cinnamon pear tart

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Superstone® Use and Care

Cinnamon Pear Tart

A classic open-face tart made with pears or apples is a favorite late summer pie. Serve topped with whipped cream. Makes eight servings.


Rich Tart Pastry
½ cup brown sugar
2 tbsp. all-purpose flour
1 tbsp. zested orange peel
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
2 tbsp. orange juice
2 tbsp. melted butter
4 large fresh firm pears, peeled, cored, and thinly sliced
Apricot Glaze: made with ½ cup apricot jam heated with 1 tbsp. water


On floured surface, roll pastry into a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, trimming if needed, and shape with fingers so that edge is flush with the rim of the pan.

Combine brown sugar, flour, orange zest, and spices; set aside. Arrange a layer of pears in pastry shell; sprinkle with half the brown sugar mixture. Arrange remaining pear slices in overlapping concentric circles atop the first layer; sprinkle with remaining brown sugar. Drizzle with orange juice and butter. Bake in 375º oven for about 35 minutes or until pear slices are soft and the crust is golden. Let the pie cool to room temperature. Glaze by spooning warm apricot mixture over pears.