When the air turns crisp in the fall here in the U.S., my kitchen becomes the heart of the home. There’s just something about the scent of warm spices, baked fruit, and buttery crusts that makes this season feel so comforting. Today, I’m sharing a Pear Tart recipe that celebrates everything we love about autumn—juicy pears, tart cranberries, and a fragrant thyme-infused custard, all baked in a nutty walnut crust.
Despite its elegance, this dessert is surprisingly simple to bake on a cozy weekend. If you’ve enjoyed the fall recipes I’ve shared here on Hip Mama’s Place, this fall pear tart will quickly become another seasonal favorite, and you’ll be amazed at how easy it is to make.
Why You’ll Love This Fall Pear Tart
- Seasonal Flavors: Sweet pears and tart cranberries capture the best of autumn produce.
- Unique Twist: A thyme-infused custard adds a surprising but subtle herbal note.
- Beautiful Presentation: With its golden pears arranged in a fan shape, it’s a showstopper for holiday tables.
- Make-Ahead Friendly: You can prep the crust ahead of time, so the final assembly is more straightforward.
Pear Tart Recipe Ingredients
Here’s everything you’ll need for this pear dessert recipe:
For the Crust
- 1/3 cup walnuts, toasted and finely chopped
- 1 teaspoon fresh thyme leaves
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/3 cup unsalted butter, cold and cubed
- 1 egg yolk
For the Filling
- 2 sprigs fresh thyme (plus extra for garnish)
- 3/4 cup heavy cream
- 4 medium pears (about a pound)
- 1/2 cup fresh or frozen cranberries (thawed)
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon orange liqueur (optional)
- Zest of 1/2 orange
- 1 tablespoon vanilla
- 2 tablespoons coarse sugar (optional)
- Sugared cranberries and orange peel for garnish (optional)
Kitchen Tools & Equipment You’ll Need
Before you start baking this pear tart recipe, it helps to gather all the tools and equipment. Having everything ready will make the process smooth and enjoyable:
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9” Tart Pan with Removable Bottom: This is key for a professional-looking tart. The removable bottom makes it easy to release the tart without damaging the crust. If you don’t have one, a springform pan or pie dish can work as a substitute.
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Non-Stick Baking Spray: Ensures the crust doesn’t stick to the pan and helps create clean edges.
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Food Processor: Speeds up the process of making the walnut-thyme crust and blending the custard filling until silky smooth.
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Small Saucepan: Used to heat and steep the cream with thyme for that subtle, cozy fall flavor.
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Sheet Pan: Ideal for toasting walnuts and catching any drips while baking the tart.
✨ Pro Tip: Investing in quality bakeware and kitchen tools not only makes this fall pear tart easier to prepare but also helps with consistent, reliable results in all your baking.
Step-by-Step Instructions for the Pear Tart
1. Make the Walnut-Thyme Crust
Toast the walnuts at 300°F for about 8–10 minutes until fragrant.
Pulse with flour, sugar, salt, and thyme in a food processor.
Add cold butter, then the egg yolk, until the mixture comes together.
Press into a 9″ tart pan and chill. Prebake at 350°F for 20 minutes.
2. Infuse the Cream
Heat the cream with thyme sprigs, then steep for 15–20 minutes. Strain and set aside.
3. Prepare the Custard
Blend eggs, sugar, flour, orange liqueur, vanilla, and orange zest. Slowly add the thyme-infused cream. Chill while prepping the fruit.
4. Arrange the Pears
Peel, core, and slice pears into ½-inch pieces. Arrange slices neatly around the tart shell, filling the center with the remaining pieces. Add cranberries between the pears.
5. Bake the Tart
Pour custard mixture over the fruit, sprinkle with coarse sugar, and bake for 45 minutes until golden and set. Cool for at least 30 minutes before slicing.
Tips for Baking the Perfect Pear Tart
- Chill the Crust: Prevents shrinking and ensures crisp edges.
- Lemon Trick: Toss sliced pears in lemon juice if prepping ahead to prevent browning.
- Coarse Sugar Magic: Adds sparkle and crunch to the baked tart.
- Cooling Time Matters: The custard firms up as it cools, so be patient before cutting.
Variations to Try
- Cranberry Pear Tart: Stick with pears and cranberries for the ultimate fall flavor combo.
- Pear-Only Tart: Omit the cranberries for a French-style classic.
- Apple Variation: Use apples instead of pears for an autumn apple tart.
- Rustic Galette Style: Skip the tart pan and fold the dough edges over the filling to create a rustic look.
Love versatile desserts? You’ll also enjoy my Movie Night Snack Board post, where I share ideas for pairing seasonal fruit and sweet treats.
Storage and Make-Ahead Tips
This pear tart recipe is best eaten the day it’s made. Leftovers can be refrigerated overnight, although the crust may become slightly softer. Unfortunately, it doesn’t freeze well.
Planning ahead? You can bake the crust a day in advance, then finish it with the filling and fruit the next day. This make-ahead feature ensures you can serve a delicious dessert without the last-minute rush.
Substitutions
- Nuts: Swap walnuts with pecans, hazelnuts, or almonds.
- Herbs: Fresh rosemary works if thyme isn’t available.
- Liquor-Free: Replace orange liqueur with orange juice and extra zest.
- Cranberries: Use thawed frozen or rehydrated dried cranberries.
- Cream Swap: Half-and-half gives a lighter custard.
FAQs About Pear Tart
Do I have to peel the pears?
Peeling is recommended for texture, but leaving some skin gives a rustic look.
Can I use other fruits?
Yes! Apples, plums, peaches, or cherries adapt beautifully in this tart.
Do I need a food processor?
No, you can cut the butter in with a pastry cutter and whisk the custard by hand.
Can I freeze pear tart?
It’s not recommended since custard changes texture after thawing.
Bringing It All Together
Did you know that pear tarts have been a popular dessert in Europe for centuries? This fall pear tart with cranberries and thyme custard is a modern twist on a classic recipe that’s perfect for the autumn season.
If you’re planning your autumn baking lineup, add this to your list right alongside pumpkin, apple, and other fall favorites. And don’t forget to check out more fall dessert recipes on Hip Mama’s Place to keep your kitchen filled with the scents of the season.
MORE FALL SWEET TREATS TO TRY!
Pumpkin Spice Cinnamon Rolls
Pumpkin Bundt Cake with Cream Cheese Frosting
Pumpkin S’mores Cheesecake Bars
Baked Apple Cider Donuts
Caramel Crunch Pumpkin Ice Cream
The BEST Caramel Apple Spice Cake
If you like this fall pear tart recipe – be sure to give it a review below! If you decide to try it, tag me on Instagram @hipmamasplace. I would love to see your creations!
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Pear Tart Recipe with Cranberries and Thyme Custard
- Total Time: 1 hour 20 minutes
- Yield: 1 tart, 6-8 servings 1x
Description
This fall pear tart recipe with cranberries, thyme custard, and a walnut crust is the perfect autumn dessert!
Ingredients
For the crust:
1/3 cup walnuts, toasted and finely chopped
1 teaspoon fresh thyme leaves
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon Kosher salt
1/3 cup unsalted butter, cold and cubed
1 egg yolk
For the filling:
2 sprigs fresh thyme plus extra for garnish
3/4 cup heavy cream
4 medium pears ( about a pound)
1/2 cup fresh or frozen cranberries (thawed)
2 large eggs
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon orange liqueur (optional
Zest of 1/2 orange
1 tablespoon vanilla
2 tablespoons coarse sugar (optional)
Sugared cranberries and orange peel (optional)
Instructions
For the Crust:
Spray a 9” tart pan with removable bottom with baking spray. Set aside. Toast the walnuts on a baking sheet in a 300°F oven for 8-10 minutes. Observe for burning. If you smell the walnuts, they are done.
Add the toasted walnuts to a food processor bowl. Pulse until walnuts are finely chopped. Measure to ensure you have 1/3 cup finely ground walnuts and remove any extra.
Add the flour, sugar, salt, and one teaspoon of fresh thyme leaves.
Pulse until combined.
Add the cubed butter and pulse until the mixture resembles coarse oatmeal.
Add the egg yolk and process until the mixture begins to come together around the blade. Test by squeezing a small handful of the mixture in your hand. If it holds its form, the dough is ready.
Press the dough into the tart pan and up the sides. Pay careful attention to the inside edge, pushing it in tightly and up the sides to avoid a thick bottom crust. Chill for 30 minutes in the refrigerator or 15 minutes in the freezer. Preheat the oven to 350°F and bake the chilled crust for 20 minutes until light golden brown.
For the filling:
Place the thyme and cream in a small saucepan on the stove. Heat over medium until the cream begins to steam. Immediately remove from heat and allow the thyme to steep in the hot cream for 15-20 minutes. Remove and discard the sprigs of thyme.
Rinse and dry the food processor. Add the eggs and granulated sugar. Pulse until well blended.
Add the flour, orange liqueur, vanilla, orange zest, and the thyme-infused cream. Pulse until smooth. Refrigerate while you prepare the pears.
Peel and core the pears, then cut them into 1/2” slices. Place the pear slices evenly around the outside edge of the crust, and fill the center with the remaining slices. You might have extra. Add the cranberries to the pears, filling in any holes.
Pour the custard mixture over the pears and cranberries. You might have extra.
Sprinkle the top evenly with coarse sugar.
Bake at 350°F until the top is golden brown, about 45 minutes. Let stand at least 30 minutes before serving. Garnish with sugared cranberries (see recipe notes for instructions). Optional.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
A former school teacher, Jocelyn Brown created Hip Mama’s Place in 2007. Her motto for this blog is: get inspired, create and share! Jocelyn loves sharing about food and recipes, crafts, DIY projects and her random travels with her family. She also loves all things social media, but her latest obsession is Instagram.
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I love tarts. I can’t wait to make one of it especially to this upcoming holidays. I hope I can make a delicious one same as to you. Thanks for sharing your recipe.
oooh, that slice is looking really fine – I’d love to take a bite! Can I replace pear with mango, though? Cause I’m not such a pear fan. The cranberries with the liqeur makes it seem absolutely heavenly.
I made this for my co-workers and everyone loved it! This recipe is so elevated, yet easy to make. I can’t wait to make this again.
This sounds so great and interesting. I don’t think I’ve ever had a dessert with pear in it. The only time I’ve had pear is just eating it fresh as a slice of fruit, so I definitely need to try this.
I love how your pear tart balances elegance and warmth. The cranberry-thyme custard feels like the very soul of autumn in dessert form.
This is such a delicious dessert for the fall season. I loved the way the pears and cranberries worked together with the thyme!
Oh wow, I do love the sound of this recipe. I’ve never tried thyme custard before. The combination of pear and cranberries sounds interesting and a pairing I have yet to try.
Wow! This looks really delicious and pretty! Tha toppings are amazing and perfect for the season. Thank you for sharing the recipe. We can’t wait to try this pear tart and hopefully, we can make it as pretty as this.
I baked this for a fall dinner and it was absolutely beautiful. The pears and cranberries tasted amazing together!
Dang! This tart looks so yummy (and pretty!). I hope I can try it soon.
I just pinned this recipe as it looks so delicious! It is so pretty too and a great dessert to create when I have guests over…. they will be so impressed!
Wow, this looks absolutely amazing! I have got to give this a try soon. How delicious!
Your pear tart looks so amazing! It’s so fancy-looking, too. I’m excited to try this… thanks for sharing the recipe!
I am drooling. This pear tart looks delicious. A perfect fall treat that I must make.