Yvonne’s Pear Tart

Pear Tart for pear season.

Impress your guests with this beautiful pear tart—a holiday dessert that’s perfect for Thanksgiving, Christmas and holiday baking in general! With a golden, buttery crust and delicately sliced pears layered in a stunning design, this tart combines elegance with the cozy flavors of the season. Lightly sweetened and subtly spiced, it bakes to perfection, making it an ideal holiday recipe for gatherings. Add this pear tart to your Thanksgiving or holiday spread.

Thanksgiving Series

Welcome back or to the Table. I am curating, creating and working so hard on this positive community, recipes and decor (tbd). Bringing “Brit’s Table” to life is such a joy. I am excited to share yet another recipe with you all. Thank you for being here. Just a few more in this Thanksgiving Series and then we move on to…. My bread series. Especially excited about that!!
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The Yvonne Pear Tart Inspo.

Yvonne. Yvonne is the inspiration and the one who showed me this recipe in the first place. Here’s a little story time.

When my now husband first moved to the States, he lived with a host family. – A host family is a family that volunteers to bring you in and let you stay with them when you are from another country. My husband, being from France needed a place to stay, and a boy in his swim team ‘Garret’, with who he was good friends with, asked his parents if Adrien could stay with them.

With a few conditions, Adrien was allowed to stay. He quickly became a part of the family. Garret’s mother is ‘Yvonne’. Yvonne is an amazing cook, baker and person. She would bake Garret and Adrien homemade goodies all the time from cookies, to cakes, to crumbles, to tarts….

When I first met Adrien, he was living with them and I was graciously often invited for dinner at their home. There would always be dessert. Always. Adrien’s favorite among them was… The Pear Tart. Yvonne had made one for us and I loved it. Love all her recipes, truly.

Yvonne and I became good friends. She shares her knowledge with me when I get to see her and we always bond over bread.

This pear tart is always in rotation in the fall and winter and I always think of Yvonne when I make it. She’s a very special woman in my story of becoming a baker and cook. Love you Yvonne!!!

Credit where she got the recipe: An old Parade Magazine! The original didn’t have yogurt, so that’s Yvonne’s touch “because it made it moist and just a tad tangy”. – Yvonne

What you may need:

• 9×9 Baking dish or round pie dish – This is similar to the one I used.
• Whisk or hand mixer – I have this one. I think it’s good and I’m thankful for it, but if you have the capital I would get a better one! I also just used a normal whisk for this recipe.
• Plastic Spatula – This is the set my mom gifted me, cheap and good!

The Recipe

Ingredients:

• 2 Pears (I used Barret)
• 2 Eggs
• 1 Tsp Vanilla extract
• 2 Tbsp of full fat Greek yogurt or regular yogurt
• 1 Stick of soften butter, plus more to grease the pan
• 1 Cup of all purpose flour
• 1 Tsp of baking powder
• 1/8 Tsp Salt
• 3/4 Cup of sugar
• Cinnamon and sugar mixed for sprinkling

Method:

1. First we are going to gather all our ingredients.
2. Then we are going to mix all the dry ingredients: flour, salt and baking powder. Set that bowl aside.

3. Now we are going to mix the soft butter and sugar until it gets light and fluffy.

4. Then you will add the vanilla extract, yogurt and one egg. Mix until the egg is fully combined. Then add the second egg and mix until that one is fully combined.

5. Now you are going to pour your flour into your wet mixture bowl and mix well, until fully combined.

6. Take your pie dish or square 9×9 dish and grease the bottom with butter.
7. Now add your dough and smooth it out at the bottom.

8. Time for the pears. Wash 2 pears and peel the skin off. Then you are going to slice them. They should be about a 1/2 inch thick. [As pictured above.]

9. Layer the pears in the pie dish like pictured above but you can also have fun with it.
10. Wrap with plastic wrap and refrigerate for 25 minutes. Pre-heat the oven to 350F/177C.
11. Remove the tart from the fridge and sprinkle the sugar/cinnamon mixture on top.
12. Bake for 45-55 minutes or until the edges are golden and middle is not wobbly. Do not over bake.
13. You are done!!! Allow to cool completely before enjoying!!

Other recipes you will love:

The Harvest Salad – Jam packed with nutrients and flavor. The dressing is top.
Gratin Dauphinois – French scallop potatoes. You will never go back to regular scallop potatoes.
Whole Baked Chicken – So much more simple than you think! This recipe will impress everyone.
Italian Penicillin Soup – The favorite here at the table.
Creamy Roasted Pumpkin Soup – Time to do our pumpkin soups before they are out of season!!

Comments/Questions?

I love hearing from each and every one of you. So please feel free to comment below how this worked out for you, if you have a question, or if you just want to say hi!
I also would love to know what kind of holiday recipes you would like to see at the table!
Don’t forget to share your creations on Instagram and tag me so I can see your delicious thanksgiving recipes!
Thank you so much for being here! I appreciate you all and your support!