Grape Pear Tart Recipe

Provided By
The flavors of sweet red grapes and juicy ripe pears complement each other so perfectly in this scrumptious dessert recipe.
Share this!
Update Servings
  • 1/2 cup slivered almonds, toasted
  • 1 cup bread crumbs - dry
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 egg white, lightly beaten
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 lemon - zested
  • 3 tablespoons sugar
  • 4 pears
  • 2 cups red grapes, cut in half
  • Cool Whip - optional
Container: 10" springform pan, large mixing bowl
20 mins
45 mins
1 hr
  • Preheat oven to 350°. Lightly oil springform pan.
  • In food processor, place toasted, cooled almonds along with 1/3 cup sugar and salt. Pulse until finely ground.
  • Add breadcrumbs and pulse to mix.
  • Add in egg white and oil, pulse just until mixture is moistened but still crumbly.
  • Press 1 1/2 cup mixture into bottom of pan.
  • Bake for 8-10 minutes or until crust is firm, cool slightly.
  • In large bowl, combine lemon juice, zest and 3 tablespoons sugar.
  • Peel and quarter pears, remove cores and slice each into 4 slices.
  • Place all in bowl with lemon mixture. Add grapes. Mix all to combine.
  • Pour into baked crust along with juices from bowl.
  • Top with remaining breadcrumb mixture.
  • Bake tart for 35-45 minutes or until fruit is tender and bubbly (cover at the end with foil if browning too quickly).
  • Cool in pan for 15-20 minutes. Loosen edges and remove pan sides.
  • Serve warm or at room temperature with Cool Whip if desired.
Similar Recipes
Pears Poached in Red Wine
red wine
Sponge Cake with Pear Marmalade
baking powder
cake flour
extra virgin olive oil
lemon zest
Quick and Easy Tiramisu
cocoa powder
coffee liqueur
light cream cheese spread
light whipped topping
powdered sugar

Grape Pear Tart Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com