Pear Walnut Honey Tart Recipe

I absolutely love this recipe because the combination of ripe pears, honey, and walnuts creates a deliciously sweet and nutty flavor that’s just irresistible. Plus, making the flaky homemade crust is so satisfying and makes this tart feel like a special treat whenever I bake it!

The Pear Walnut Honey Tart is a treat with a flavor balance I love. Its crust is made with 1 1/4 cup all-purpose flour and 1/2 cup unsalted butter, and the tart is filled with 1/3 cup honey and 1 teaspoon cinnamon.

The pears couldn’t be riper, and the walnuts add the healthy amount of fat necessary for a good crunch. The top layer of the tart is 1/4 cup smooth apricot preserves.

This is a dessert that could be served in a fancy French restaurant.

Ingredients

• All-purpose flour: Provides structure and bulk, a source of carbohydrates.
• Unsalted butter: Adds richness and flavor, contains saturated fats.
• Granulated sugar: Sweetens the tart, easily dissolves and caramelizes.
• Pears: Natural sweetness and fiber, rich in vitamins C and K.
• Honey: Offers natural sweetness, contains antioxidants and trace minerals.
• Walnuts: Adds crunch and protein, high in omega-3 fatty acids.
• Cinnamon: Provides warmth and aroma, potential anti-inflammatory benefits.

Ingredient Quantities

• 1 1/4 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2 tablespoons ice water
• 1/2 cup walnuts, coarsely chopped
• 1/3 cup honey
• 3-4 ripe pears, cored and thinly sliced
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter, melted
• 1/4 cup apricot preserves

Instructions

1. Set your oven to 375°F (190°C) to preheat.

2. In a food processor, put the flour, sugar, and salt. These three ingredients are the essential components of any pie crust. Add them and proceed to the next step. The next step is crucial: chilling the butter and cutting it into cubes. This cannot be emphasized enough, as it ensures that the dough will hold its shape when baked. After chilling the butter, place it in the food processor with the other ingredients and pulse until the mixture resembles coarse meal—lumpy, not smooth.

3. Combine the egg yolk and water with a mixture of flours and salt, pulsing in a food processor until the dough begins to form a ball. If the dough does not form a ball, pulse in an additional tablespoon of ice water. Wrap the ball in plastic, and chill it for 30 minutes.

4. On a lightly floured surface, roll out the dough and fit it into a 9-inch tart pan. Trim the edges, prick the base all over with a fork, and bake for 10 minutes.

5. In a bowl, combine the sliced pears with lemon juice, brown sugar, and cinnamon. Allow them to marinate for a moment before setting aside.

6. Take the tart out of the oven and spread the snipped walnuts over the bottom of the tart.

7. Place the pear slices in a decorative pattern over the walnuts.

8. Evenly drizzle the honey over the pears, and butter them with melted butter.

9. Put the tart back in the oven and bake for 30-35 minutes, more or less, until the pears are tender and lightly golden.

10. While the tart is still warm, take the apricot preserves and melt them, then use them to brush the surface of the tart for a glaze that will give it shine. It is okay if the preserves are not completely melted, but they should be melted enough to be easily brushed on. Allow the tart to cool before serving it.

Equipment Needed

1. Oven
2. Food processor
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Plastic wrap
8. Rolling pin
9. 9-inch tart pan
10. Fork
11. Mixing bowls
12. Spoon or spatula
13. Small saucepan (for melting preserves)
14. Pastry brush

FAQ

• Can I use a different type of nut instead of walnuts?Indeed, pecans or almonds can be used in place of walnuts, giving the dish an altogether different flavor.
• Is there a way to make the crust gluten-free?You can substitute an all-purpose gluten-free flour blend for the flour. Use a blend that you like; I recommend one that has a good amount of whole grain flour in it.
• How can I make this tart vegan?A plant-based butter can replace the butter, a flax egg can replace the egg yolk, and maple syrup can take the place of the honey.
• What type of pears work best for this tart?The ideal options for baking are Bartlett or Bosc pears because, unlike other types of pears, they are firm and hold their shape throughout the baking process.
• How do I prevent the pears from browning?Toss the pear slices with lemon juice immediately after slicing to prevent browning.
• Can the tart be made ahead of time?It is possible to prepare the tart a day ahead. Keep it in the fridge and warm gently before serving.
• How long does the tart remain fresh?The tart can be kept in the fridge for as long as 3 days. Be sure to cover it so that it stays fresh.

Substitutions and Variations

1 1/4 cup all-purpose flour – when substituting, use 1 1/4 cup whole wheat flour or a gluten-free flour blend
1/2 cup butter, unsalted – use 1/2 cup coconut oil or vegan butter
1/4 cup granulated sugar – can be substituted with 1/4 cup coconut sugar or cane sugar
1/2 cup walnuts – replace with 1/2 cup pecans or almonds.
1/3 cup honey. Substitute with 1/3 cup maple syrup or agave nectar.

Pro Tips

1. Chill the Dough Thoroughly After forming the dough ball, ensure you chill it for at least 30 minutes. Cold dough is essential for a flaky crust and helps prevent shrinkage during baking.

2. Use a Pastry Brush for the Glaze When applying the apricot glaze, use a pastry brush to ensure an even and smooth coating on the tart’s surface. This adds a beautiful shine and enhances the visual appeal.

3. Select Ripe but Firm Pears Choose pears that are ripe for sweetness but still firm enough to slice thinly and hold their shape during baking. Overripe pears can become mushy.

4. Toast the Walnuts Before adding the walnuts to the tart, consider toasting them for a few minutes in a dry skillet or in the oven. Toasting enhances their flavor and adds a nice crunch.

5. Prevent a Soggy Bottom After the initial baking of the crust (step 4), let it cool slightly before adding the walnuts and pear filling. This helps maintain a crisp crust by reducing moisture absorption.