Sourdough Poached Pear Tart

This elegant Sourdough Poached Pear Tart features whole vanilla- and cinnamon-poached pears nestled into a rich almond frangipane filling, all baked inside a flaky sourdough discard tart crust. It's a rustic yet sophisticated dessert that's perfect for fall gatherings, holiday celebrations, or a cozy afternoon with coffee or tea.

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Course: Dessert

Cuisine: American, French

Diet: Vegetarian

Keyword: fall baking recipes, farmhouse desserts, holiday pear tart, pear frangipane tart, poached pear tart, rustic pear dessert, sourdough discard tart, sourdough pear tart, sourdough poached pear tart, whole poached pear recipe

Prep Time: 45

Cook Time: 1 10

Chill Time: 30

Total Time: 2 25

Servings: slices

Calories: 420kcal

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Author: Victoria Herbert

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

Firm pears hold their shape best during poaching and baking.
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

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