Oven-Roasted Pear Tart with Honey and Thyme

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A delicate tart featuring oven-roasted pears glazed with honey and fresh thyme atop a buttery crust. This French recipe, ready in about 65 minutes, layers all-purpose flour, unsalted butter, chilled and diced, and granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 6 tbsp unsalted butter, chilled and diced
• 2 tbsp granulated sugar
• 3 tbsp cold water
• 3 medium ripe pears, peeled and sliced
• 3 tbsp honey
• 1 tsp fresh thyme leaves
• 1 tbsp lemon juice
• 1 large egg, beaten

The pie dish we’d bake this in → Best Pie Dishes in 2026: Glass, Ceramic and Metal Pie Pans for a Crisp Bottom Crust

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, combine 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, and 6 tbsp chilled diced unsalted butter; use a pastry blender to cut butter into flour until mixture resembles coarse crumbs.
2. Step 2: Add 3 tbsp cold water gradually, stirring gently just until dough forms; shape into a disk, wrap in plastic, and chill for 20 minutes.
3. Step 3: Roll out chilled dough on a lightly floured surface into a 10-inch circle and transfer to a 9-inch tart pan with removable bottom; trim edges and prick base with a fork.
4. Step 4: Toss 3 medium peeled and sliced pears with 1 tbsp lemon juice, 3 tbsp honey, and 1 tsp fresh thyme leaves until evenly coated; arrange pears neatly over the tart shell.
5. Step 5: Brush exposed dough edges with 1 beaten large egg, then bake tart for 35-40 minutes until crust is golden and pears are tender and caramelized; cool before serving.