Pear and Cinnamon Tart

Name: Pear and Cinnamon Tart
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Type 1 flour 2 cups; Almond flour (peeled, sweet) 0.3 cup; Butter softened (temperature 77°F) 8 ½ tbsp; Powdered sugar ¾ cup; Eggs 1.9 oz; Fine salt ½ tsp; Decana pears green 5.25 oz; Bartlett pears red 5.3 oz; Sugar ½ cup; Lemon juice 3 tbsp; Cinnamon powder 1 ½ tsp; Butter cold 4 ½ tbsp; Sugar &frac13; cup; Type 1 flour ½ cup; Almond flour 0.6 cup; Fine salt 1 pinch; Almond slices ½ cup; Brown sugar to taste; Powdered sugar to taste; Cinnamon powder to taste

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Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Average
Note + cooling times for the jam (about 10 h) and the shortcrust pastry (about 4-5 h)

PRESENTATION

Recipe by
Gianluca Fusto

If you’re craving a pear dessert that truly captures the magic of Lombardia, this pear and cinnamon tart is it. Seriously good. The folks in northern Italy know their sweets, and this one’s a standout. It all starts with pasta frolla—a crisp and tender base that’s just irresistible. Nailing the butter temperature and letting the dough rest? Key. For real.

What sets this tart apart is the combo of two pear types in the filling. One’s got a tangy kick, while the other brings a mellow, sweet vibe. Together, they make a fruit layer that's smooth and delicious. So so good. Plus, they hit that perfect balance—not too mushy, not too dry. And the cinnamon? It’s warm and cozy, mingling perfectly with the fruit without stealing the show.

Adding streusel on top—classic Lombardia move—makes this pear and cinnamon tart even more special. The topping becomes crunchy yet keeps just the right touch of moisture from the fruit. Each bite? A textural wonder. This kind of detail isn’t just in any pear tart. It’s all about those crispy edges meeting the soft, welcoming center. Pretty much. In Lombardia, this cinnamon dessert is a staple at family gatherings or an afternoon coffee treat. And it’s often called one of the best fall dessert recipes. Why? The pears and cinnamon just work. Regional spins might swap out pear types based on the season, but the heart of it stays the same: simple ingredients, crafted with care. Feels rustic, yet a tad fancy. Whether you’re into fruit tart recipes or love a dessert with a flavorful punch, this tart lets you savor Italian baking tradition—velvety bite by bite, with those special Lombardia touches. And look, it's perfect.

INGREDIENTS

For the pastry (for a pan with a diameter of 6.5 inches): Type 1 flour 2 cups (342 g); Almond flour 0.3 cup (32 g) - (peeled, sweet); Butter 8 ½ tbsp (121 g) - softened (temperature 77°F); Powdered sugar ¾ cup (95 g); Eggs 1.9 oz (53 g); Fine salt ½ tsp (3 g)

for the pear and cinnamon jam: Decana pears 5.25 oz (150 g) - green; Bartlett pears 5.3 oz (150 g) - red; Sugar ½ cup (109 g); Lemon juice 3 tbsp (45 g); Cinnamon powder 1 ½ tsp (4 g)

for the streusel: Butter 4 ½ tbsp (62 g) - cold; Sugar ⅓ cup (62 g); Type 1 flour ½ cup (62 g); Almond flour 0.6 cup (62 g); Fine salt 1 pinch

for decoration: Almond slices ½ cup (50 g); Brown sugar to taste; Powdered sugar to taste; Cinnamon powder to taste

To prepare the pear and cinnamon jam

To prepare the pear and cinnamon tart, start with the jam that will be used to fill it. Wash the two types of pears well, cut them into wedges, and remove the central core 1, then slice them into pieces about 0.2 inches thick 2 and cut them again into julienne to obtain sticks.

Transfer them to a bowl, add the sugar and lemon juice 4. Mix well and let marinate for 15 minutes 5. After this time, the pears will have released water, so transfer everything into a not too large saucepan to avoid excessive evaporation. Bring to a boil for a few minutes 6.

Transfer the pears to a bowl, cover with cling film touching the surface 7 and let cool. Then place in the fridge for 8 hours. After this time, take the pears from the fridge and strain them to separate the fruit from the juice 8 which you will pour into another saucepan. Heat over moderate heat and add the cinnamon 9.

Mix well and continue to cook until the syrup reaches a temperature of 221°F 10. At this point, add the pears 11. Stir again and bring back to a boil 12. The jam is ready, transfer it to a bowl and let it cool completely before using it.

To prepare the pastry

In the meantime, also prepare the pastry. Bring the butter to a temperature of 77°F using a microwave and transfer it to the bowl of a stand mixer 13. Add the previously beaten egg 14. Now in another bowl, pour the powdered sugar and almond flour 15.

Add the salt 16 and using a whisk, mix well 17. Pour the powders into the bowl of the stand mixer 18.

Now start the machine, with the paddle attachment, and work the mixture for a few seconds 19. If there are any residues on the edge of the bowl, detach the paddle and use it to mix the mixture. Now pour 63 g (2.2 oz) of type 1 flour 20 and mix quickly until it is absorbed. Then add the remaining 179 g (6.3 oz) of flour 21.

Work the pastry quickly until everything is combined 22. Transfer the pastry dough onto a parchment paper sheet measuring 12x16 inches 23, do not worry if it seems too soft or uneven. The consistency is right when folding it over itself, it detaches from the paper without adding flour 34.

Shape the pastry into a rectangle, cover with another sheet of parchment paper of the same size, and roll it out 26. You should obtain a perfect rectangle and a fairly thin thickness 26. Place on a tray, or a cutting board 27, and transfer to the refrigerator for 2-3 hours.

To prepare the streusel

Prepare the streusel with the "sablage" technique. In the stand mixer's bowl, pour the type 1 flour, sugar 28, almond flour 29, and a pinch of salt 30. With the help of the paddle attachment, mix the powders.

Then add the butter cut into cubes 31. Work at a high speed until you have obtained a crumbly mixture 32. Turn off the stand mixer, transfer the streusel to a bowl 33, and place in the fridge for 30 minutes.

To assemble and bake the tart

After the resting times of the various preparations, all you have to do is assemble the tart. Take the pastry dough and remove the top parchment paper sheet 34. Now, using a perforated disc of 6.5 inches, cut out the base of the tart 35. Butter the disc and place it on a baking tray lined with parchment paper and transfer the pastry disc inside 35.

Now cut a strip of pastry using a small knife 37 and transfer it inside the mold. Make sure the pastry adheres well to the edges 38 and remove any excess dough. Place in the fridge for 10 minutes.

Now proceed to baking. Bake in a preheated static oven at 329°F for about 18 minutes. Remove from the oven 40 and let cool. Transfer the jam inside, you should obtain a layer 0.4 inches high. Level well with the back of a spoon. Pour the sliced almonds into a bowl and add the streusel 42.

Mix quickly 43 and transfer a first part of the streusel to cover the surface 14. Then add more streusel abundantly to create a pyramid shape 45.

Sprinkle with brown sugar 46 and spray the surface with a bit of water 47. Bake in a preheated ventilated oven at 329°F for 35 minutes. Then remove the tart from the oven and let it cool 48.

Gently remove the disc and transfer it to a serving plate. Dust with powdered sugar 49, a pinch of cinnamon 50, and serve 51.

Storage

The pastry and streusel can be stored in the refrigerator for 2-3 days, well covered.

The jam can be stored in the refrigerator for 10 days, kept in a jar.

The baked tart can be kept at room temperature, under a glass dome, for 2-3 days.

Advice

Work the pastry dough for the strictly necessary time. Prolonging the machine work will promote gluten development and the pastry will be harder and less crumbly.

Respect the working times and the temperature of the butter. Only in this way will you obtain a perfect pastry that does not need to be pricked during baking and does not require the use of ceramic spheres for blind baking.

For the translation of some texts, artificial intelligence tools may have been used.