14 Reviews of Joan's Pear Tart

From: 4TheLuvofWine

On Aug 31, 2004

What a Fantastic Torte! It was absolutely beautiful and the flavor was wonderful. I did not use canned pears, I used 4 large Bosc pears (Peeled, cored and sliced)The only problem that I had was that there didn't seem to be enough crust to cover an 11 in tart pan so I made another half batch which was perfect. Thanks so much for the recipe, I will be making this for dessert on Thanksgiving

From: HisWeezie

On Sep 22, 2006

I have been cooking and baking for over 40 years. This was, without a doubt, one of THE most impressive desserts I've ever prepared. I'll be making another one, for a holiday brunch, this weekend. The comment about increasing the crust was most helpful! So was the syggestion to use the fresh pears. I can't wait to impress my friends with THIS scrumptuous beauty, this Sunday!

From: Pabbit

On Jan 18, 2004

I followed the recipe as written but using fresh pears (microwaved to soften) instead of canned. My husband loved it!I cannot wait until pears are actually in season!

From: Chef #558002

On Oct 28, 2007

I also used fresh pears, but I used the red ones and the color "wept" into the cream cheese mixture and made the whole Tart a beautiful rose color. Definitely a hit with my family and guests! Will be making this one again! It's easy, fast, and delicious!

From: dale!

On Aug 17, 2003

This dessert is to die for! Absolutely fantastic! Not only does it taste great but it's very easy to make and looks wonderful. I used almond essence in place of vanilla for a change of flavour, but either way would be good. Also I didn't have enough walnuts for the crust so I added some cashews and almonds as well and it was really good. The crust is delightful. I didn't use a tart pan with removeable sides and it still came out really well, no sticking! Great recipe, thanks. I'll use this one again.

From: StaciaPT

On Nov 29, 2006

I think this is one of the best desserts I have ever made. It went over so well at Thanksgiving that I've had requests to make it for Christmas! I also took one to work and have been talked into bringing another to our office Christmas party. What a hit! Thanks for the great recipe.

From: KK - Chef #426156

On May 12, 2008

Babs says this is an impressive dessert, and she is absolutely right. The buttery, crumbly crust complements the flavorful creamy filling perfectly. I had very ripe red bartlett pears and peaches that were even more ripe, so I used a 9" tart pan and two individual size tart pans. I used pears in the larger pan, and peaches in the small ones, and both were excellent. Thanks for a recipe I know I'll make many times! Updated review: I first reviewed this in September, but made it again twice today (12/30/07). I made a Pear Tart for a New Year's Eve party tomorrow and it's beautiful, as usual. I also was craving a cherry dessert, so I re-hydrated some dried cherries in hot water and let them sit overnight, then drained and put them on top of the filling instead of the pears. Also used almonds in the crust instead of pecans, and put a few sliced almonds on top with the cherries for a pretty presentation. Very yum - was a great dessert for our 15th anniversary. Will try this with dried blueberries next. What a wonderful, versatile recipe. 5/12/08: Made this again for Mother's Day, but with fresh blueberries. It was a big hit, but I still want to try it with dried, reconstituted blueberries. This one always keeps its 5-star rating from me!

From: CarolAT

On Oct 7, 2008

This tart recipe, is indeed an impressive and easy dessert to make for dinner guests. I peeled, cored, and sliced fresh Bartlett pears to use in the tart, but must admit that I am not much of a crust maker so I used a ready-to-bake pie crust. The tart came out so creamy and full of flavor. My dinner guests were impressed with the tart. Thanks for posting this wonderful recipe.

From: Chef #1004111

On Oct 26, 2008

this tart is absolutely delicious. The crust is wonderful.

From: DeborahSu

On Nov 9, 2009

The crust was great--and one recipe of it was perfect. The filling ... WAY sweet!!!! SO sweet that sugar was about all we tasted from the filling ... I'll try it again, but will use half as much sugar.