Overhead View of a Baked Pear Tart with Melted Gorgonozla Cheese and Pistachios

Pear Tart

A simple pear tart dessert that is ready in 30 minutes
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 people
Calories 988kcal
Author Healing Tomato



  • Preheat oven to 400° F
  • Slice the pears thin and lengthwise
  • Melt the basil butter and add the brown sugar.  Mix well
  • Roll out the Puff Pastry sheet
  • Using the tart pan (see note #3), cut out the shape of the tart. 
  • Roll out the cut out shape a little more and place them inside the tart pan
  • Shape the puff pastry in the shape of the tart pan
  • Using a knife, make shallow cuts in the bottom of the pastry
  • Butter only the bottom of the tart and not the raised edges
  • Arrange the pears in a circular pattern.  Use the 2 pear types alternatively
  • Top with about 1 Tbsp of the Butter and Sugar mixture
  • Add the Gorgonzola on the top.  I used about 1 tsp per tart
  • Finally, add the pistachios on top (About 1Tbsp per tart)
  • Place in the oven and cook for about 15 minutes
  • Remove and serve (See Note #4)


#1) Use my Basil Butter recipe or make your own.  To 2/3 cup melted butter, add 1/4 cup chopped basil, crushed garlic, lime and lime zest.  Mix well
#2) The puff pastry should be at room temperature.  I left it on the counter-top for about 2 hours.
#3) I used mini tart pans.  They are 4.75 inch Tart/Quiche pans
#4) These tarts are best served hot. So, as soon as they are ready, let them cool to touch and serve immediately.


Serving: 1Tart | Calories: 988kcal | Carbohydrates: 65g | Protein: 9g | Fat: 78g | Saturated Fat: 35g | Cholesterol: 112mg | Sodium: 281mg | Potassium: 308mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1340IU | Vitamin C: 5.8mg | Calcium: 74mg | Iron: 2.7mg