Welcome Lykkers! A friendly hello to our sweet community! Looking for something cozy, fruity, and full of charm? This soft pear and blueberry tart might just be your new favorite dessert.
It combines the rich flavor of ripe pears with the slight tang of blueberries, all baked into a soft, buttery base that’s hard to resist. It’s perfect for sharing with friends, bringing to a brunch, or simply enjoying with a warm drink on a quiet afternoon.
Ingredients You’ll Need
This recipe makes about 6 portions. Make sure to use fresh ingredients for the best result.
- All-purpose flour (Type 00): 65 g
- Whole wheat flour (Type 2): 70 g
- Almond flour: 20 g
- Granulated sugar: 60 g
- Baking powder: 3 g
- Softened butter (room temperature): 90 g
- Lemon zest: from 1 lemon
- Egg: 1
- Pears: 3 to 4 (medium-sized, ripe but firm)
- Fresh blueberries: 80 g
- Raw cane sugar: 1 tablespoon
- Ground cinnamon (optional): a pinch
- Powdered sugar: for dusting
- Butter and flour: for preparing the baking pan
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a large mixing bowl, combine all-purpose flour, whole wheat flour, almond flour, baking powder, and granulated sugar. Stir well to ensure an even mixture.
2. Add the Butter
Cut the softened butter into small cubes and add it to the bowl. Using your fingertips, gently mix it into the dry ingredients until you get a crumbly texture, similar to soft shortcrust dough.
3. Incorporate the Egg and Zest
Add the egg and freshly grated lemon zest. Mix everything until the dough becomes smooth and cohesive. It should be soft but not sticky.
4. Prepare the Pan
Grease a tart or cake pan with a bit of butter and dust it lightly with flour. Spread the soft dough evenly across the bottom of the pan using your hands, pressing it down gently to form a level base.
5. Add the Fruit
Peel the pears and slice them into thin wedges. Arrange them over the dough in a fan or circular pattern, covering the surface generously. Add the washed and dried blueberries on top, scattering them between the pear slices.
6. Final Touches Before Baking
Sprinkle the raw cane sugar evenly over the fruit. If you enjoy warm spices, add a pinch of ground cinnamon on top as well.
7. Bake
Preheat the oven to 180°C (350°F). Place the pan on the lowest rack and bake for about 35 minutes. Then move it to the middle rack and continue baking for another 12 to 20 minutes, until the surface is golden and the edges are lightly crisp.
8. Cool and Serve
Once baked, let the tart rest for a few minutes. Dust with powdered sugar before serving. This dessert is lovely warm or at room temperature.
Why You'll Love It
This tart has a soft, cake-like base that complements the juicy pears and tart blueberries beautifully. The almond flour adds a subtle nutty richness, and the lemon zest lifts the flavor with a touch of freshness. It’s a balanced, comforting sweet that doesn’t feel too heavy, making it suitable for many occasions.
Make It Your Own
- Try using apples or plums instead of pears for a seasonal twist.
- Add a small handful of chopped nuts on top for extra crunch.
- If you enjoy a more rustic flavor, swap half of the cane sugar for coconut sugar.
A Sweet Goodbye for Now
This soft pear and blueberry tart is more than just a dessert—it’s a moment of joy. It’s easy to make, full of natural flavors, and always a hit at any table. Whether you’re baking for family, friends, or just because it’s a lovely day, this simple yet impressive tart is sure to bring smiles all around. Stay sweet and see you in the next recipe!
