With Grandma’s Pear Tart, after Grandma’s apple cake, there is now the next cake classic. It’s a simple cake recipe for a pear cake. But I call it a tart because I have a Tarte-Form used. For this pear tart I used fresh pears and simple ingredients that you probably always have at home. The result is a delicious, fruity tart that you are sure to enjoy.
A simple recipe for grandma’s pear tart
You really don’t need any extraordinary equipment or know-how to bake this simple pear cake. You can do the floor entirely by hand. And then you mix flour and butter, also with your fingers, so that a sand-like mix is created. And with an egg and a splash of milk it becomes a dough that you press into the tart form. This base is later baked until golden brown before the pudding-like pear filling is added.
This is how the pudding-like pear filling is made for the pear cake
The filling is made almost even easier. You only need 4 ingredients for this: beet sugar, eggs and melted butter. And of course several slices of a firm ripe pear. I recommend you for it Supply Fetel Pear. First you mix the sugar and the eggs. And then you add the melted butter and whip everything creamy with a hand mixer. If you want to do some sport, you can of course do it with pure muscle power. Finally, the pear slices are folded under and then the filling comes on the bottom. And if that’s not sweet enough for you, you can add some powdered sugar to the delicious pear cake after it has cooled down.
So if you want to make a simple cake for a birthday or any other occasion, this is exactly your recipe. Because a fruity cake is always popular! And if you’re already in the mood for pears, you can also try my recipe for a filo pastry tart with apple and pear as dessert.
Would you like more cake recipes with winter fruit?
Then try these delicious cakes:
Grandma’s pear tart
A simple recipe for a pear tart. The delicious pear cake tastes good to the whole family and is quick and easy to make.
For the ground:
Room temperature, cut into small pieces
- A pinch of sea salt
A pinch of cinnamon
For the filling:
peeled, cored and thinly sliced
For the topping:
unpeeled, thinly sliced
Preheat the oven to 200 ° C and place a tart tin with a removable base (Ø 24 cm) grease with butter.
For the tart base:
Put the ingredients (flour, butter) in a mixing bowl and rub the butter and flour together with your hands until a coarse-grained, sandy mass is formed. Add the salt and cinnamon to the mix and mix. Add the egg and mix well with your hands until you get a batter.
Press the dough into the tart form so that the edges of the form are also covered. Put the base in the preheated oven and bake until the dough turns light golden brown (7-8 minutes). Remove from the oven and set aside to cool.
For the filling:
Put the ingredients (sugar, eggs) in a mixing bowl and mix well. Add the melted butter and stir with a hand mixer to a mass (1 minute). Fold under the pear slices with a kitchen spatula.
Put the filling on the baked base and distribute evenly. Spread the unpeeled pear slices on top. Put the tart in the oven and bake until the filling is firm and the tart is golden brown (35-40 minutes). Remove from the oven and set aside to cool completely (30 minutes). Remove from the mold and dust with icing sugar if desired.
- If you prepare the pear slices in advance, then you should place them in a bowl with cold water and add a splash of lemon juice to prevent the pear from turning brown. I recommend Abate Fetel pears because they are crisp, but not too firm and have a sweet taste.
- I turn the cake in the oven halfway through the baking time because some ovens are not evenly hot.
For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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