Cold evenings ask for simple comfort. In that spirit, this spiced apple–pear tart is a fruity dessert with gentle warmth and a crackling hazelnut finish.
A spiced apple–pear tart that cares for winter appetites
Apples bring bright acidity while pears add mellow sweetness. Together they bake into soft slices under a crisp top. Hazelnuts provide toastiness and welcome crunch. As a result, the tart feels both light and nourishing.
The fragrance signals cinnamon, ginger, and a hint of caramelized edges. For busy nights, the method stays short and clear. You work with seasonal fruit and warm spices. Moreover, the cost stays reasonable for weeknight baking.
Home bakers in France lean on this formula when markets brim with apples and late pears. The approach shared in a recent guide highlights a flaky base, spiced fruit, and a nutty shower before baking. Consequently, it balances texture without heavy cream fillings. In short, you get flavor depth with simple steps.
« Warm spices turn simple fruit into quiet winter comfort. »
Ingredients, swaps, and the spice profile
For the base, use shortcrust pastry, homemade or store-bought. Choose firm apples and pears so slices keep shape. Mix sugar with cinnamon and mixed spice for a cozy aroma. Thus, the fruity dessert stays vivid rather than syrupy.
To readAuxiliary heating: the most efficient type that actually saves energy in 2026Crushed hazelnuts give a coarse crumble; almonds or walnuts also work. You can swap part of the sugar for honey or maple for floral notes. A squeeze of lemon brightens the fruit, and a pinch of salt sharpens flavors. Finally, a small pat of butter on top helps browning.
- Pick firm, ripe apples and pears for clean slices.
- Use roughly equal fruit by weight for balance.
- Keep nuts chunky for better crunch and aroma.
- Add lemon to slow browning and lift sweetness.
- Finish with a light butter dot for color and gloss.
Step-by-step: from prep to oven
Heat the oven to about 180°C / 350°F. Then chill the pastry in a tart tin for 15 minutes. Prick the base to limit puffing. This step sets the stage for a reliable fruity dessert.
Slice fruit evenly, about medium-thin, for consistent baking. Toss with sugar, spices, and lemon, then arrange over the dough. For a neat look, fan the slices; for rustic charm, pile them loosely. Next, scatter the crushed hazelnuts and add small butter dots.
Bake until the rim turns golden and the fruit sizzles. Expect roughly 30–40 minutes, depending on your oven and slice thickness. Rotate the tray once for even color. After baking, rest the tart 10–15 minutes so juices settle.
Need to plan ahead? Blind-bake the crust for 10 minutes to keep it crisp, then cool. You can cut fruit earlier, yet toss with lemon and chill in a covered bowl. When serving later, rewarm slices at 160°C / 320°F for gentle heat.
Texture, serving, and storage tips
Texture makes the bite. The pastry should crackle, the fruit stay tender, and the nutty top crunch lightly. Serve warm with unsweetened yogurt or crème fraîche for contrast. As a fruity dessert, it pairs well with vanilla ice cream too.
For storage, cool to room temperature before covering. Refrigerate for up to 2 days, then re-crisp in the oven rather than a microwave. To freeze, wrap slices tightly and thaw in the fridge. Meanwhile, keep the crust off condensation to avoid sogginess.
Nutrition notes and smart variations
This bake leans on fruit for sweetness and fiber. Therefore, you can use less added sugar than in custard pies. Nuts contribute satiating fats and a toasty aroma. When cravings hit, a small slice of fruity dessert satisfies without feeling heavy.
Cooking for different diets? Use plant butter and a gluten-free crust to adapt. Skip nuts if needed and replace with oats mixed with oil for crunch. Cardamom, nutmeg, or star anise shift the profile while staying friendly to the fruit.
To readClean walls and ceilings in minutes with this effortless technique that leaves them spotlessFor gatherings, shape the dough into small galettes and bake on a tray. They cool faster and suit buffets or brunch. During late autumn and winter, fruit holds well and keeps flavor bright. As a make-ahead fruity dessert, it travels well and serves many.
Crédit photo © DivertissonsNous
