Pin This chai-spiced pear tart transforms ordinary pears into an extraordinary dessert with aromatic spices reminiscent of a perfect cup of chai tea. The buttery almond crust provides the ideal foundation for the tender, spice-infused pears, creating a sophisticated yet comforting treat that celebrates autumn's bounty.
I created this recipe after visiting an orchard during peak pear season last fall. The combination of fresh pears with my favorite chai spices became an instant hit at our Thanksgiving table, and now it's requested at nearly every family gathering.
Ingredients
- For the Almond Crust: 1 1/2 cups almond flour brings rich nutty flavor and creates a tender texture
- For the Almond Crust: 1/2 cup all purpose flour provides structure to balance the delicate almond flour
- For the Almond Crust: 1/4 cup granulated sugar adds just enough sweetness without overpowering
- For the Almond Crust: 1/4 teaspoon salt enhances all flavors and balances sweetness
- For the Almond Crust: 1/2 cup cold unsalted butter creates flaky pockets when it melts during baking
- For the Almond Crust: 1 large egg yolk acts as a binder and adds richness
- For the Almond Crust: 1 to 2 tablespoons cold water helps bring the dough together
- For the Chai-Spiced Pear Filling: 4 ripe but firm pears choose Anjou or Bosc varieties for best texture when baked
- For the Chai-Spiced Pear Filling: 1/3 cup light brown sugar provides caramel notes that complement the spices
- For the Chai-Spiced Pear Filling: 1 tablespoon cornstarch thickens the juices released by the pears
- For the Chai-Spiced Pear Filling: 1 teaspoon ground cinnamon adds warmth and familiar chai flavor
- For the Chai-Spiced Pear Filling: 1/2 teaspoon ground ginger brings subtle heat and digestive benefits
- For the Chai-Spiced Pear Filling: 1/2 teaspoon ground cardamom offers citrusy floral notes essential to chai
- For the Chai-Spiced Pear Filling: 1/4 teaspoon ground cloves adds intense aromatic depth
- For the Chai-Spiced Pear Filling: 1/4 teaspoon ground allspice contributes complex peppery warmth
- For the Chai-Spiced Pear Filling: 1/4 teaspoon ground black pepper provides the signature chai spice kick
- For the Chai-Spiced Pear Filling: 1 teaspoon vanilla extract rounds out the spice blend with sweet aromatic notes
- For the Chai-Spiced Pear Filling: Zest of 1 lemon brightens the filling and balances the rich spices
- For the Chai-Spiced Pear Filling: 1 tablespoon lemon juice prevents pears from browning and adds brightness
- For the Topping: 2 tablespoons sliced almonds create beautiful texture and reinforce the almond flavor
- For the Topping: 1 tablespoon turbinado sugar adds sparkle and delightful crunch
Instructions
- Prepare the Crust:
- Mix the dry ingredients by whisking almond flour, all-purpose flour, sugar, and salt in a large bowl until well combined. This creates an even distribution of ingredients for a consistent crust texture. Add the cold cubed butter and work it into the flour mixture using your fingertips or a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying butter sizes create different textures in the final crust. Incorporate the egg yolk and 1 tablespoon of cold water, gently mixing until the dough just begins to come together. Add the additional tablespoon of water only if needed. Press the dough firmly and evenly into your tart pan, taking care to create a uniform thickness along the bottom and sides. Use the back of a measuring cup to help create smooth, even surfaces. Prick the bottom several times with a fork to prevent bubbling during baking. Refrigerate for 15 minutes to relax the gluten and firm up the butter.
- Blind Bake the Crust:
- Place the chilled tart shell in a preheated 350°F oven and bake for 12-15 minutes until the edges just begin to turn golden. This partial bake ensures the bottom crust will fully cook once filled with the pear mixture. Remove from oven and let cool slightly on a wire rack while preparing the filling. The crust will still be warm when you add the filling, which helps the flavors meld together.
- Prepare the Filling:
- Select ripe but still firm pears for the ideal texture. Peel them carefully, then halve, core, and slice into 1/4-inch thick pieces. In a large bowl, combine brown sugar, cornstarch, and all spices, whisking to eliminate any lumps. Add the pear slices, vanilla extract, lemon zest, and lemon juice to the spice mixture. Gently toss until every slice is evenly coated with the spice mixture. Let sit for 5 minutes to allow flavors to begin melding and juices to slightly release.
- Assemble and Bake:
- Arrange the spiced pear slices in the partially baked crust in an overlapping pattern, starting from the outside edge and working toward the center in a spiral. This creates a beautiful presentation and ensures even cooking. Pour any remaining spiced juices from the bowl over the arranged pears. Sprinkle the sliced almonds evenly over the top, followed by a light dusting of turbinado sugar if using. Bake at 350°F for 25-30 minutes until the pears are tender when pierced with a knife and the crust is deeply golden. The filling should bubble slightly at the edges, indicating the cornstarch has activated and thickened the juices.
- Cool and Serve:
- Allow the tart to cool completely in the pan on a wire rack for at least 2 hours before removing. This cooling period is crucial for the filling to set properly. Once cooled, carefully remove the tart from the pan by pushing up from the removable bottom. Transfer to a serving plate and slice with a sharp knife. Serve at room temperature for the fullest flavor experience, with optional whipped cream or vanilla ice cream on the side.
Pin Cardamom is truly the star ingredient in this recipe. I discovered its transformative power when baking with my grandmother who always kept a small jar of freshly ground pods in her spice cabinet. The first time I added it to this tart, the entire kitchen filled with an aroma so comforting that it instantly became a core memory for my children who now associate the scent with special family gatherings.
Storage Tips
This chai-spiced pear tart keeps beautifully at room temperature for up to 2 days when covered loosely with foil. For longer storage, refrigerate for up to 5 days, though the crust will gradually soften. To refresh refrigerated leftovers, warm individual slices in a 300°F oven for 10 minutes to restore the crust's crispness.
The unbaked crust dough can be frozen for up to 3 months. Simply press it into the tart pan, wrap tightly in plastic wrap and foil, then freeze. When ready to use, bake directly from frozen, adding about 5 minutes to the blind baking time.
Perfect Pear Selection
The type of pear you choose significantly impacts your tart's final texture and flavor. Bosc pears hold their shape wonderfully during baking and offer a slightly firmer texture with honey notes. Anjou pears provide excellent flavor with a slightly softer texture. D'Anjou pears work well too but tend to release more juice.
Regardless of variety, select pears that yield slightly to gentle pressure at the neck but aren't too soft. Completely hard pears lack flavor, while overly ripe ones will turn mushy during baking. If your pears are underripe, place them in a paper bag with a banana for 1-2 days to speed ripening.
Seasonal Adaptations
Fall Harvest Version Use a mix of pears and apples with a tablespoon of maple syrup added to the filling
Winter Holiday Adaptation Add 2 tablespoons of crystallized ginger and substitute cranberries for one of the pears
Spring Refresh Reduce the warming spices by half and add fresh thyme leaves and a touch of orange zest
Serving Suggestions
This tart pairs beautifully with both sweet and savory accompaniments. For a classic dessert presentation, serve slightly warm with a scoop of vanilla bean ice cream or lightly sweetened whipped cream infused with a hint of cardamom.
For a sophisticated cheese course, serve small slices at room temperature alongside aged cheeses like Gouda or Comté. The spiced fruit complements the nutty cheese perfectly, especially when accompanied by a glass of late-harvest Riesling or tawny port.
For brunch, serve with a dollop of Greek yogurt drizzled with honey and a sprinkle of toasted pistachios for an unexpected morning treat that pairs wonderfully with coffee.
Pin This chai-spiced pear tart is a celebration of warm flavors and comforting textures, perfect for any autumn gathering or special occasion.
Recipe FAQ
- → Can I use another fruit instead of pears?
Yes, apples are a great substitute for pears, offering a similar texture and flavor profile.
- → How do I make the tart gluten-free?
Replace the all-purpose flour in the crust with a gluten-free blend to create a gluten-free version.
- → Can I prepare the tart in advance?
Absolutely. The tart can be made a day ahead and kept covered at room temperature or lightly chilled.
- → What enhances the chai flavor?
Try steeping a chai tea bag in hot water, then adding the concentrated tea to the filling for a boost.
- → What serving suggestions pair well?
Serve slices with whipped cream or a scoop of vanilla ice cream to complement the spices and fruit.