Ina Garten Pear Tart

I had a few overripe pears on the counter and just enough time before guests arrived. A tart felt ambitious—but this one? It’s quietly brilliant. No fuss, no rolling pin, no pastry shell anxiety. Just a press-in crust, fresh fruit, and a buttery crumble on top.

It’s one of those desserts that doesn’t try too hard—and still makes the kitchen smell incredible.

Here’s how I made it Ina-level with a few tiny tweaks.

What Surprised Me Most (In a Good Way)

This tart doesn’t rely on fancy technique—it’s all about good ingredients and restraint. A few smart things Ina does here:

• Olive oil in the crust adds a tender, almost shortbread-like base—unexpected, but it works.
• Fresh ripe pears keep the sweetness natural; you don’t need added spices or syrups.
• The crumb topping is barely sweet and crumbly in just the right way. No sogginess, no heaviness.

Not Just What—But Why

• 1½ cups flour (half whole wheat) – Adds structure. I tried all-purpose only once—it was fine, but missed a bit of depth.
• ½ tsp salt + 1 tsp sugar – Just enough to keep the crust balanced.
• ¼ cup vegetable oil + ¼ cup mild olive oil – Ina’s mix. Keeps the crust light but flavorful. Don’t use a bold EVOO here.
• 2 tbsp milk (or water) – Binds the dough. Milk gives it a touch more richness.
• ½ tsp vanilla – A quiet background note in the crust. You’ll miss it if it’s not there.
• 3–4 ripe pears, sliced ⅓” thick – The fruit is the star. I use Bartlett or Bosc, depending on what’s soft.
• 2 tbsp flour + ¾ cup sugar + 2 tbsp cold butter (topping) – Simple streusel. Mix until sandy—not clumpy.

What I Changed (Safely)

• Tried it with peaches once – Worked beautifully. Just make sure they’re firm-ripe.
• Used turbinado sugar in the topping – Gave it a slight crunch, which I liked.
• Added lemon zest to the pears – Just a touch. It brightens everything without distracting.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Crust too crumbly	Not enough liquid in dough	Add 1 tsp more milk or water
Pears too watery	Used very overripe fruit	Use ripe but still firm pears
Topping melted into fruit	Butter wasn’t cold	Cut in cold butter with a fork

How to Make Ina Garten’s Pear Tart

1. Preheat oven to 425°F. Line the lower rack with foil or a baking sheet to catch drips.
2. Make the crust: In a bowl, whisk flour, salt, sugar. In another bowl, combine oils, milk, and vanilla. Pour wet into dry and mix gently with a fork. Press into an 11-inch tart pan, covering the base and halfway up the sides.
3. Make the topping: Combine flour, sugar, and cold butter. Use your fingers or a fork to blend until sandy.
4. Assemble: Arrange pear slices in overlapping circles over the crust. Sprinkle topping evenly.
5. Bake 35–45 minutes, until the crust is golden and the filling bubbles at the edges.
6. Cool on a rack before serving. Serve warm or room temp with whipped cream or powdered sugar.

Tiny Habits, Better Results

• I press the crust with the bottom of a measuring cup—it gives an even base without fingerprints.
• If your pears are underripe, you can roast them for 10 minutes first to soften slightly.
• Let the tart cool at least 20 minutes before slicing—it holds better and tastes deeper.

Next-Day Tips

• Fridge: Store leftovers covered for up to 3 days.
• Freezer: Wrap in foil and freeze for up to 3 months. Thaws beautifully at room temp.
• Reheat: Warm slices in a 350°F oven for 10–12 minutes. Skip the microwave—it softens the crust too much.

Before You Make It…

Q: Can I use canned pears?
A: Only if you absolutely must. Drain them very well. The texture and flavor won’t be the same as fresh.

Q: How do I keep the crust from burning?
A: If it starts browning too fast, gently cover the edges with foil for the last 10 minutes of baking.

Q: Can I make it ahead?
A: Yes. Bake it the day before and warm slightly before serving. It’s even better the next day.

Try More Recipes:

• Barefoot Contessa Cranberry Orange Bread
• Barefoot Contessa Coconut Cream Pie
• Ina Garten Mexican Wedding Cookies