Recipe courtesy of Barbara Kafka

Pear Tart

  • Level: Easy
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Zest of 1/2 orange, finely chopped

Zest of 1/2 lemon, finely chopped

6 tablespoons sugar

1/4 teaspoon ground clove

1 tablespoon orange juice

1 1/2 teaspoons lemon juice

4 firm ripe Bosc pears (about 2 pounds), peeled, quartered, cored and cut into 1-inch wedges

6 sheets defrosted filo dough

4 tablespoons unsalted butter, melted

1 cup walnuts chopped medium-fine (3/4 cup)


  1. Place a rack in the center of the oven and preheated to 375 degrees. In a food processor, pulse the orange zest and lemon zest with the sugar and cloves until fine. With machine running, pour the orange and lemon juice through the feed tube. Process until fairly liquid. Scrape the mixture into a medium mixing bowl. Add the pears and gently toss to coat. Place 1 piece of filo lengthwise on a baking sheet. Brush with melted butter. Top with a second sheet of filo and brush with butter. Place a third sheet of filo crosswise to cover half of the filo layers. Leave some of the dough hanging over each side. Brush with butter. Repeat, this time covering the other side of the layers. Place another sheet lengthwise and brush with butter. Repeat, but do not brush the last sheet with butter. Sprinkle the walnuts in a 8-inch round in the center of the dough. Spoon the pears over the nuts. Loosely fold the filo up and over the pears. The dough will not fully cover the filling, there will be a space in the center where the pears show through. There will be points of dough sticking up like a pocket-handkerchief. Bake for 25 to 27 minutes, or until the filo is golden and the pears are tender. Carefully slide the tart off the pan onto the serving plate. If necessary, gently push the tart with a flat spatula. Serve immediately.;
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