Rustic Pear Tart Recipe

Fall time has me thinking of recipes made with pears, apples and cranberries. This rustic pear tart was first made by Carol Edmondson,  the former chef of our cooking schools at the inn many years ago. She served and taught how to make this tart in her Provence class and I found it so delicious that we have been making it at the inn ever since. The rustic nature of the dough and the half pears with goat’s cheese makes for a delicious combination. As with everything delicious that we serve at the inn, I love to share with our readers and guests so that you can make it at home for your family.

Tart Dough Recipe | Captain Freeman Inn
Recipe type: Rustic Tart Dough
Serves: 1 tart shell
This dough adds a little sugar and egg yolk to make for a very rich and delicious shell.
  • 1¼ cups Flour
  • ½ cup unsalted butter, cold
  • 2 Tablespoons sugar
  • 1 egg yolk
  • 1 teaspoon vinegar
  • 5-6 tablespoons ice water
  1. Place flour in a cold glass or ceramic bowl. Cut the butter into small pieces and place in the bowl with the flour. With a pastry knife or fork blend into the flour until combined. Do not over mix as you want to have small pieces of butter in the flour. Add the sugar and mix slightly with your fork.
  2. Combine the egg yolk, vinegar and cold water and mix until smooth. Starting with 5-6 Tablespoons of liquid add to the flour mixture. Using the fork, combine just until it holds together. Add as much liquid as you need, but do not make it wet and sticky.
  3. Lay out a sheet of plastic wrap and place the dough onto the plastic. Fold the plastic over the dough and form into a round flat disc about 6 inches wide. Refrigerate for at least 30 minutes or up to 2 days before rolling out.
You can also make the dough in advance and place in the freezer for a few weeks- perfect if you have family coming and want to make ahead during the busy holiday season.

Rustic pear Tart Recipe | Captain Freeman Inn
Serves: 6 pieces
This tart is a winter favorite in Avignon made with pears that grow in local orchards.
  • 3 large ripe pears
  • 1- 12 inch pie dough circle made earlier
  • 4 ounces goat's cheese, crumbled
  • 1 Tablespoon fresh minced rosemary
  • ¼ cup local honey
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • Grated fresh nutmeg
  • Juice of ½ lemon
  • 1 cup fresh grapes
  1. Preheat oven to 400
  2. Cut the pears in half and remove the center core
  3. Place the dough on a slightly floured surface and roll out dough until approximately 12 inches wide. This is a rustic tart so you do not need to make it perfect.
  4. Arrange the pear halves in a circle on the dough face down with the wide edges facing out and the edges touching. Leave about 2 inches of dough beyond the pears.
  5. Brush pears with honey. Sprinkle sugar and spices over all and squeeze the lemon on top. Arrange the goat's cheese on top and mound the grapes in the center of the pears.
  6. Fold the edges of the dough up and gently crimp and fold to partially cover the pears.
  7. Bake for 20 minutes then lower the heat to 350 and bake until golden brown. Each pear half makes a perfect serving. Serve warm or at room temperature.
As you can see, we make several at a time at the inn for our first course at breakfast. The original recipe called for pear halves but you can also use pear slices and place them in a fan pattern. It’s a yummy fall dessert or breakfast treat.

Is it too early to say Happy Fall? This innkeeper is ready for cool weather, apple picking and pumpkins. Our Cape Cod Bed and Breakfast, the Captain Freeman Inn is the perfect home base to experience fall on Cape Cod!


Select Registry, Cape Cod Chamber, AIHP, TripExpert, Tripadvisor Certificate of Excellence
PackagesCheck out our new Quiet Season Dinner Package

Join our Newsletter

Captain Freeman Inn