Warm Pear Chocolate Tart

I burnt the ganache the first time I tried making this tart, distracted by the smell of cinnamon drifting from the pears on the stove. My partner walked in, saw my face, and without a word started chopping more chocolate. We remade it together in silence, the kitchen warm and forgiving. That tart, imperfect and late to the table, tasted better than any dessert I'd made before.

I made this for my sister's birthday one October, when the kitchen windows fogged up from the oven heat. She sat at the counter, peeling pears and stealing bites of raw pastry dough. When we finally sliced into the tart, still warm and glossy, she closed her eyes and didn't say anything for a full minute. That's when I knew this recipe had staying power.

Ingredients

• All-purpose flour: Keeps the pastry tender without turning crumbly, and measuring by weight makes the dough come together faster.
• Cold unsalted butter: The colder it is, the flakier your crust will be, so keep it in the fridge until the last second.
• Egg yolk: Adds richness and helps bind the dough without making it tough like whole eggs sometimes do.
• Ripe pears: Slightly firm ones work best because they soften without falling apart, and Bartlett or Anjou hold up beautifully.
• Light brown sugar: Caramelizes with the butter and gives the pears a deeper, warmer sweetness than white sugar.
• Ground cinnamon: Just enough to accent the pears without overwhelming the chocolate later.
• Lemon juice: Brightens the pears and keeps them from browning while you finish the rest.
• Bittersweet chocolate: Choose something around 60-70% cacao so the ganache stays balanced, not too bitter or too sweet.
• Heavy cream: Makes the ganache velvety and pourable, and using full-fat is non-negotiable here.

Instructions

Prepare the tart pan:

Grease every corner and edge so the pastry releases cleanly later. A removable bottom makes your life easier when it's time to serve.

Mix the pastry dough:

Rub the cold butter into the flour until it looks like wet sand, then add the egg yolk and just enough water to hold it together. Overworking it will make the crust tough, so stop as soon as it clumps.

Press and chill:

Press the dough evenly into the pan with your fingers, prick the bottom with a fork to stop bubbling, then chill for 15 minutes. Cold dough bakes up crispier and keeps its shape better.

Blind bake the crust:

Line the dough with parchment and fill with pie weights or dried beans, bake for 15 minutes, then remove the weights and bake another 8 minutes until pale gold. Let it cool slightly before adding the filling so the ganache doesn't melt the crust.

Cook the pears:

Melt butter in a skillet, add the sliced pears, brown sugar, cinnamon, and lemon juice, then sauté over medium heat until tender but not mushy. The edges should turn golden and smell like autumn.

Make the ganache:

Heat the cream until it just starts to simmer, pour it over the chopped chocolate and butter, then stir slowly until glossy and smooth. Patience here makes all the difference.

Assemble the tart:

Spread the ganache evenly over the cooled crust, then arrange the warm pears on top however feels right to you. I like overlapping slices in a spiral, but scattered works too.

Warm and serve:

Pop the tart back in the oven for 8 to 10 minutes to warm everything through. Serve it while the ganache is still soft and the pears glisten.

Save

My neighbor brought her kids over one rainy afternoon, and we made this tart with store-bought pears that weren't quite ripe. They still worked, just needed an extra minute in the skillet. We ate it warm at the table with forks straight from the pan, no plates, and one of the kids asked if we could do this every Sunday. I think about that request more than I probably should.

What to Serve Alongside

A scoop of cold vanilla ice cream melts into the warm ganache and turns every bite into something unforgettable. Whipped cream works too, especially if you add a splash of brandy or a scrape of vanilla bean. I've also served it with strong coffee or a glass of dessert wine, and both felt right depending on the crowd.

How to Store and Reheat

Keep leftovers covered in the fridge for up to three days, though the crust softens a bit over time. Reheat individual slices in a low oven for about 10 minutes to bring back that just-baked warmth. Microwaving works in a pinch, but the pastry won't crisp up the same way.

Ways to Make It Your Own

Swap pears for thinly sliced apples if that's what you have, or try a mix of both for extra texture. A handful of toasted hazelnuts or almonds scattered over the top adds crunch and a nutty depth that plays well with chocolate. You could even brush the pears with a little apricot jam before arranging them for a glossy, bakery-style finish.

• Sprinkle flaky sea salt over the ganache right before serving for a sweet-salty contrast.
• Add a teaspoon of espresso powder to the ganache to deepen the chocolate flavor.
• Use a flavored liqueur like Grand Marnier or Frangelico in the ganache for a grown-up twist.

Save

This tart has carried me through dinner parties, quiet weeknight cravings, and everything in between. I hope it finds a place in your kitchen too.

Recipe FAQs

→ What type of pears work best for this tart?

Ripe but firm pears like Bosc or Anjou are ideal as they hold their shape during sautéing and baking, offering a tender yet intact texture.

→ How can I ensure a crisp tart crust?

Blind bake the pastry shell before adding the filling. Chilling the dough before baking and using cold butter helps create a flakier, crisp crust.

→ Can I prepare the tart in advance?

Yes, you can bake the crust and prepare the filling ahead. Assemble and warm the tart just before serving for best texture and flavor.

→ What is the best way to make the chocolate ganache smooth?

Heat the cream just until simmering, then pour over chopped chocolate and butter. Stir gently until completely smooth and glossy.

→ Are there recommended toppings for extra flavor?

Toasted almonds or hazelnuts add a lovely crunch and nutty note. A scoop of vanilla ice cream or whipped cream complements the tart’s richness well.