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Quick and Easy Pear Tart Recipe

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Several weeks ago, my mentor and dear friend Nathalie Dupree and I hosted a cooking class fundraiser for the Atlanta Community Food Bank. We had a very ambitious menu, essentially preparing a modified Thanksgiving spread for 50 attendees, including a two-hour demonstration class — in less than 6 hours. There were many hands to help, but it was still a substantial amount to cook and prepare.

During prep, I got wind that Nathalie had requested the ingredients for a Pear Tart because she didn’t think we were offering enough in the way of dessert. I had already been very concerned about making a Thanksgiving dessert recipe for 50, so I had offered up that I would make Ambrosia.

So, how is it that in the end, we served her Quick and Easy Pear Tart? Here’s the conflict – and how I found myself adding a recipe a mere hour before class was to begin – she considers Ambrosia a salad and I consider it a dessert. Lesson #1.

Quick and Easy Pear Tart on

You know, a Tart…

At first, I admit it, I sighed. Then, I chuckled to myself. I knew she was right. I smiled at her knowing what was right to do (serve a bountiful Thanksgiving meal) and at myself for acknowledging my teacher was still my teacher. As soon as we got through the preparation for the promised dishes I asked what she wanted in the way of a tart.

She sort of waved her hand and said, “You know, a tart” and grabbed a nearby assistant that had never made a tart. My still-teacher proceeded to prepare with her new pupil the most simple tart, a veritable non-recipe. Now, honestly, it wasn’t that she taught me how to make a tart, but she did teach me that I had been hung up on the wrong thing. I was worried about what not to do, not what to do. Lesson #2.

Quick and Easy Pear Tart on


“You know, a tart”  is a non-recipe. It’s simple. Unroll a sheet of pie crust, top it with thinly sliced pears, sprinkle with sugar, and bake at 400° F until golden brown, about 20 minutes. When it comes out of the oven and is still warm, brush it with a clear jelly such as apple. That’s it. No measurements. No recipe. No bother. Lesson #3.

Now, to be fair, some tenets of baking should be known. The oven needs to be hot and the pastry needs to be cold. A good solid baking pear like a Bosc needs is best, and the pears should be fairly ripe, dimpled just slightly around the stem. The pears need to be thinly and evenly sliced. The jelly needs to be warmed until it’s smooth and glossy so that it can be brushed. But, that’s still kind of a non-recipe….Lesson #4.

Nathalie and I served it alongside the Ambrosia and folks loved it. The beauty of the Quick and Easy Pear Tart was its simplicity and ease.  It could also be turned into a savory course with a sprinkling of blue cheese and served alongside a simple arugula salad. I don’t normally use store-bought pie crust, but you know, in the big scheme of things, it’s not the end of the world. Lesson #5.

The Quick and Easy Pear Tart was a lesson for me learned on more than one level. We were there to raise money for the Atlanta Community Food Bank, help those in need, and educate as well as entertain the students. I didn’t think I could offer up such a simple dessert for a cooking class. I thought I would need to a make an elaborate pastry chef worthy creation, numerous towering layer cakes, or a multitude of perfect pies. I thought people would expect more. But, Nathalie was right, it was about serving something simple and satisfying. Lesson #6. Thank you dear Nathalie, for continuing to teach me.

Sometimes we think we’re supposed to do more than we need to do. It’s important, especially in these next few busy weeks not to create our own unrealistic expectations, a result of an overly-styled Instagram world, and more so, the assumed expectations of others. Lesson #7.

Lastly, through the Simple Abundance Cooking Classes, each 1$ donated the Atlanta Community Food Bank is able to provide more than 9$ of groceries for people in need. Our Thanksgiving class raised $26,000 in groceries, Quick and Easy Pear Tart included.

Please consider giving to your local food bank this holiday season.

Bon Appétit Y’all! 
Virginia Willis

Quick and Easy Pear Tart

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Quick and Easy Pear Tart

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 154kcal


  • 1 sheet pre-made pie pastry
  • 2-3 Bosc pears cored and thinly sliced
  • 3-4 tablespoons granulated sugar
  • 2-4 tablespoons apple jelly warmed


  • Heat the oven to 400°F. Place the pie crust on a baking sheet. Roll the edges inward to form a rim. Arrange the pear slices in an overlapping circle. Chill until firm. Sprinkle over the sugar. Bake until the crust is golden brown and the pears are tender, about 20 minutes. Remove the baking sheet to a rack to cool and while the tart is still warm, brush with the warmed apple jelly. Let cool slightly then using a serrated knife, slice into wedges and serve.


Calories: 154kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 89mg | Potassium: 76mg | Fiber: 2g | Sugar: 11g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

Let’s cook something up! If you are interested in hosting me for a speaking engagement, event, cooking class, or a book signing, let me know! Send an email to and we’ll be back in touch as soon as possible.


I am not a doctor, RD, or health professional. I am simply sharing what works for me. My blog is for informational or educational purposes only and does not substitute professional medical advice or consultations with healthcare professionals.


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Virginia Willis

Georgia-born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and executed the food styling for a Super Bowl commercial seen by over 160 million people. She is a James Beard award-winning cookbook author and chef for Food Network Kitchen. Virginia lost 65 pounds and has kept if off for over 3 years. Her health journey has been documented in Eating Well, as a cover story for Woman’s World, Allrecipes, and AARP. Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, “If a French-trained Southern chef can do it, you can, too!” Her cookbooks include Fresh Start: Cooking with Virginia My Real Life Daily Guide to Healthy Eating and Weight Loss; Secrets of the Southern Table, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. She is the former TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Alex vs America, The Rachel Ray Show, Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. Virginia has also been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52. She has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. Fans love her down-to-earth attitude and approachable spirit. Learn more about Virginia and Good and Good for You Living, a real life health and wellness approach for mind, body, and spirit that includes food, fun, and fitness at

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