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Pears and Cream Tart

A community recipe by

Not tested or verified by

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I love the warmth and coziness of serving this simple tart at the end of a lovely autumn dinner.


Serves: 6

  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup granulated sugar
  • 3 tablespoons granulated sugar (extra)
  • 1 cup heavy cream
  • 2 large egg yolks
  • 1½ cups all-purpose flour
  • 1¼ teaspoons sea salt
  • 6 tablespoons butter
  • 29 ounces pears (tinned, sliced)


Pears and Cream Tart is a community recipe submitted by CrystalDawn and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a small bowl, with a fork, mix the cinnamon, nutmeg and 3/4 cup sugar; set aside.
  • In another small bowl, with a wire whisk or fork, beat heavy cream with egg yolks until blended; refrigerate.
  • Preheat oven to 400F (200 Celsius or Gas Mark 6). Prepare pastry: In a medium bowl, with a fork, stir flour, salt and 3 tablespoons sugar together. With a pastry blender or two knives used scissor fashion (or your clean fingers) cut butter into flour mixture until mixture resembles coarse crumbs. (Mixture will be very dry and crumbly.)
  • With your hand, firmly press mixture onto bottom and up sides of a 10-inch pie plate.
  • Drain pears; pat dry with paper towels. Arrange pear slices, fanning slightly, on bottom of tart shell.
  • Over pear slices in tart shell, evenly sprinkle cinnamon-sugar mixture.
  • Bake tart 5 minutes until cinnamon-sugar mixture is melted. With pie plate still on oven rack, carefully pour cream mixture over pears.
  • Bake tart 20 to 30 minutes longer until top is browned and knife inserted in center of filling comes out clean. Cool tart in pan on wire rack. Cover and refrigerate if not serving right away.
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