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Crowned with whole poached pears and nestled into a rich almond cream and buttery sourdough crust, this sourdough poached pear tart is elegant enough for holiday gatherings yet simple enough to enjoy on a quiet afternoon with a steaming mug of coffee or tea. The tang of sourdough pairs beautifully with sweet, wine-poached pears, creating a dessert that feels both refined and deeply rooted in old-fashioned, from-scratch baking.
If you're looking for a unique way to bake with your sourdough starter, this recipe transforms simple pantry staples into a showstopping dessert that celebrates the beauty of the seasons. Whether you're using pears from your own tree, a local orchard, or the farmers market, this tart is one you'll find yourself returning to year after year.
Why You'll Love This Sourdough Poached Pear Tart
This tart is everything a rustic dessert should be: beautiful, comforting, and surprisingly simple.
You'll love it because it's:
- Made with an all-butter sourdough tart crust
- Filled with a rich almond frangipane
- Topped with elegant whole poached pears
- Perfect for holidays and special occasions
- A wonderful way to use sourdough discard
- Beautiful enough to serve as a centerpiece dessert
The slight tang of the sourdough crust balances the sweetness of the pears, while the almond filling adds a rich, nutty flavor that complements every bite.
What Is a Poached Pear Tart?
A poached pear tart is a classic European dessert featuring pears gently simmered until tender before being baked inside a pastry crust.
In this version, whole peeled pears remain intact, creating a stunning presentation once baked. Each pear sits upright in a creamy almond filling, allowing the fruit to remain juicy while absorbing the warm flavors of cinnamon, vanilla, and citrus from the poaching liquid.
Adding sourdough discard to the tart crust gives this traditional dessert a rustic farmhouse twist.
Ingredients You'll Need
For the Sourdough Tart Crust
- All-purpose flour
- Cold unsalted butter
- Sourdough discard
- Granulated sugar
- Salt
- Ice water (if needed)
For the Poached Pears
- 5–6 small Bartlett or Bosc pears
- Water
- Honey or granulated sugar
- Vanilla bean or vanilla extract
- Cinnamon stick
- Orange peel
- Whole cloves (optional)
For the Almond Filling
- Butter
- Granulated sugar
- Eggs
- Almond flour
- All-purpose flour
- Vanilla extract
- Almond extract
- Pinch of salt
The Best Pears for Baking
Not all pears bake the same. Some of the best varieties include Bartlett, Bosc, and Anjou.
Choose pears that are ripe but still firm. Soft pears can become mushy during poaching and baking.
How to Poach Whole Pears
Poaching is easier than it sounds.
Simply:
- Peel the pears, leaving the stems intact.
- Place them in a saucepan with water, honey, vanilla, cinnamon, and orange peel.
- Simmer gently for about 20–30 minutes until just tender.
- Allow the pears to cool in the poaching liquid.
This gentle process infuses the fruit with delicate flavor while helping it hold its shape during baking.
Why Add Sourdough to the Tart Crust?
Sourdough discard gives pastry a subtle depth of flavor that pairs beautifully with fruit desserts.
It also helps create a tender pastry, buttery texture, and rich flavor.
The sourdough flavor is very mild and simply adds complexity rather than noticeable sourness.
Tips for the Perfect Tart
Drain the Pears Well
After poaching, let the pears drain on paper towels to prevent excess moisture from making the filling soggy.
Chill the Tart Dough
Cold dough produces a flakier crust and holds its shape beautifully while baking.
Don't Overbake
The almond filling should be lightly golden while remaining soft and moist inside.
Let the Tart Cool
Allowing the tart to cool before slicing helps the filling finish setting.
Delicious Ways to Serve
This tart is wonderful served:
- Slightly warm
- At room temperature
- With whipped cream
- With homemade vanilla ice cream
- Alongside hot coffee
- With black tea
- For Thanksgiving dessert
- At Christmas brunch
- During autumn gatherings
A drizzle of the reserved poaching syrup makes a lovely finishing touch.
Variations to Try
Once you've mastered the classic recipe, try:
- Red wine poached pears
- Spiced chai poached pears
- Maple poached pears
- Chocolate almond filling
- Pistachio frangipane
- Pears with fresh rosemary
Each version brings a unique seasonal flavor while keeping the same elegant presentation.
Storing Leftovers
Store leftover tart covered in the refrigerator for up to 4 days.
Serve chilled or allow slices to come to room temperature before enjoying.
The tart also freezes beautifully for up to 2 months.
A Beautiful Dessert for Gathering Around the Table
There’s something special about a dessert that feels both rustic and elegant. With its golden sourdough crust, creamy almond filling, and beautifully poached pears standing proudly in the center, this tart invites everyone to slow down and savor the moment.
Whether it's served after a cozy family dinner, shared during the holidays, or enjoyed on a quiet afternoon while the leaves begin to change outside, this sourdough poached pear tart celebrates everything we love about baking from scratch. It's simple ingredients transformed into something beautiful: a reminder that the most memorable desserts are often the ones made with care and shared around a well-loved table.
Frequently Asked Questions
Can I use sourdough discard in the tart crust?
Yes! Sourdough discard adds wonderful flavor to the pastry while helping reduce food waste.
What pears work best for poaching?
Bosc, Bartlett, and Anjou pears are excellent choices because they hold their shape during cooking.
Can I poach the pears ahead of time?
Absolutely. The pears can be poached up to two days in advance and stored in their poaching liquid in the refrigerator.
Can I make the tart ahead of time?
Yes. Bake the tart a day before serving and refrigerate until ready to enjoy.
Can I freeze sourdough pear tart?
Yes. Wrap the cooled tart tightly and freeze for up to two months.
Do I have to peel the pears?
Peeling creates the most elegant presentation and allows the poaching flavors to soak into the fruit more evenly.
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Sourdough Poached Pear Tart
Equipment
- 9-inch tart pan with removable bottom
- Large saucepan
- mixing bowls
- hand mixer or stand mixer
- Rolling Pin
- Measuring cups and spoons
- Kitchen scale (optional)
- Rubber spatula
- cooling rack
- Pastry brush (optional)
Ingredients
Sourdough Tart Crust
- 1½ cups 180g all-purpose flour
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup 113g cold unsalted butter, cubed
- ½ cup 120g sourdough discard
- 1-2 tablespoon ice water if needed
Whole Poached Pears
- 5-6 small Bartlett or Bosc pears peeled with stems intact
- 4 cups water
- ½ cup honey or granulated sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract or ½ vanilla bean
- 2 strips orange peel
- 3 whole cloves optional
Almond Frangipane Filling
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup almond flour
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- Pinch of salt
Optional Garnishes
- Powdered sugar
- Sliced almonds
- Warm apricot jam for glazing
- Fresh thyme sprigs
- Reserved poaching syrup
Instructions
Step 1: Prepare the Tart Crust
- In a bowl, whisk together the flour, salt, and sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the sourdough discard until the dough begins to come together.
- Add ice water only if needed.
- Form into a disk, wrap, and refrigerate for 30 minutes.
Step 2: Poach the Pears
- Combine the water, honey (or sugar), cinnamon stick, vanilla, orange peel, and cloves in a large saucepan.
- Bring to a gentle simmer.
- Carefully add the peeled pears.
- Simmer for 20–30 minutes, turning occasionally, until the pears are just fork tender.
- Remove the pears and allow them to cool and drain on paper towels.
Step 3: Make the Frangipane
- Beat the butter and sugar until light and fluffy.
- Add the eggs one at a time.
- Mix in the vanilla and almond extract.
- Stir in the almond flour, all-purpose flour, and salt until smooth.
Step 4: Assemble the Tart
- Preheat the oven to 350°F (175°C).
- Roll the chilled dough into a 12-inch circle.
- Press it into a 9-inch tart pan and trim the edges.
- Spread the almond filling evenly across the crust.
- Stand the whole poached pears upright in the filling, spacing them evenly.
Step 5: Bake
- Bake for 45–50 minutes, or until the crust is golden and the almond filling is puffed and lightly browned.
- If desired, brush the pears with warm apricot jam during the last few minutes of baking for a glossy finish.
Step 6: Cool and Serve
- Allow the tart to cool completely before removing it from the pan.
- Dust lightly with powdered sugar.
- Garnish with sliced almonds or fresh thyme if desired.
- Drizzle with a little reserved poaching syrup before serving.
Notes
Be sure to drain the pears thoroughly to prevent excess moisture in the tart.
Chilling the crust helps prevent shrinking during baking.
This tart tastes even better the following day as the flavors continue to develop.
Serve slightly warm or at room temperature. Storage
Store covered in the refrigerator for up to 4 days.
Bring to room temperature before serving or warm individual slices gently.
Freeze the baked tart for up to 2 months.
Nutrition
Hi, I’m Victoria!
I document our homesteading journey on YouTube: covering sourdough, fresh milled bread, gardening, and simple living. Click here to watch, learn, and be inspired to start your own homestead at home.
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