Pear Tart (1)Last week I got a craving for pears baked into… something… I bought the pears and thought and waited and searched for the idea… The idea came and realized itself into this delicious tart.

A few words on coconut sugar I used in this recipe. Coconut sugar is a low-glycemic sugar alternative that has a very pleasant taste and has a bunch of other good stuff that comes with it. You really don’t have to use that particular sugar here. You can use brown sugar or regular granulated sugar, BUT, do cut the amount, as coconut sugar is less sweet to taste.

Pear Tart (2)Pear Tart (3)

Pear Tart With Orange Marmalade Glaze
Prep time
Cook time
Total time
Delicious pear tart brushed with Grand Marnier infused orange marmalade glaze. A perfect dessert to celebrate the change of seasons! Inspired by French Apple Tart by Ina Garten
Recipe type: Dessert
Cuisine: French
Serves: 12
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons + ⅓ cup coconut sugar (divided)
  • 1 cup (2 sticks) cold unsalted butter, divided, diced
  • ½ cup ice water
  • 4 Bartlett pears
  • ¾ cup orange marmalade
  • 3 tablespoons Grand Marnier
  1. In the bowl of food processor put the flour, salt, and 2 tablespoons of coconut sugar. Pulse for a few seconds to combine.
  2. Add ¾ cup (1.5 stick) of cold diced butter and pulse until the butter cut into small size pieces.
  3. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together (you may need to add more water if the dough still crumbles).
  4. Dump the dough onto a well-floured surface and knead quickly into a ball.
  5. Wrap the dough in plastic and refrigerate for at least an hour.
  6. Preheat the oven to 400 degrees F. Have a 11x16 baking sheet ready.
  7. On the working surface, lay a piece of parchment paper (size of your baking sheet) and dust it with flour.
  8. Take the dough out of the fridge, put in the middle of the floured parchment paper and roll out into a large rectangle, slightly smaller than your baking sheet size.
  9. With a help of a rolling pin, carefully transfer the dough, along with the parchment paper, onto the baking sheet and refrigerate while you prepare the pears.
  10. Cut the pears in half through the stem, core them and remove the stems.
  11. Slice the pear crosswise into ¼-inch thick slices.
  12. Take out the baking sheet with the pastry out of the fridge and fan out the pear slices on top covering the whole surface of the pastry.
  13. Sprinkle with ⅓ cup of coconut sugar and dot with the remaining ¼ cup (0.5 stick) of butter.
  14. Bake for 40-45 minutes, or until the pastry is browned and the edges of the pears start to brown.
  15. The pastry might puffs up in one area. If that happens, poke the bubble with a knife to let the air out. When the tart is nearly done, start working on a glaze by heating the orange marmalade together with Grand Marnier in a small sauce pan. Heat for about 3-4 minutes.
  16. Sieve the mixture through fine mesh strainer and brush the pears and the pastry with the glaze.
  17. Cut the tart into 9-12 pieces and serve at room temperature.

Pear Tart (4)Pear Tart

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  1. adriano says:

    Your cup size is 250ml? And can I substitute coconut sugar with normal sugar?
    And the last question: Orange marmalade is fresh orange pulp? I don’t know is Grand Marnier and in my contry don’t found this. Can I substitute it?

    • Urban Kitchen Affair says:

      Yes, my cup size is 250ml/g. You can definitely substitute coconut sugar with any kind of sugar, but maybe use less of it, since coconut sugar is less sweet, unless you like very sweet desserts. Orange marmalade is like orange jam or a preserve. And Grand Marnier is a cognac based sweet orange liqueur, so you can substitute it with any sweet tasting liqueur, or even plain brandy or cognac. Hope this helps! 🙂

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