Cardamom Pear & Honey Tart – Easy 2025 Dessert

This tart came to me on a quiet Sunday afternoon. I wanted something that felt warm and simple. The pears were ripe on the counter. The cardamom whispered from the spice drawer.

I love how the honey caramelizes around the pears. It turns golden and sticky. The crust is buttery and crisp. It is not too sweet, just right.

Take your time with this one. Let the pears soften slowly. Let the kitchen fill with that warm, spiced smell. It is a small ritual that grounds me.

About the Ingredients

1 1/4 cups (160g) all-purpose flour

Use unbleached all-purpose for a tender crust. You can substitute 1:1 gluten-free flour blend if needed.

1/2 cup (115g) unsalted butter, cold and cubed

Cold butter is key for a flaky crust. If you're dairy-free, use cold vegan butter sticks.

1/4 cup (50g) granulated sugar

Adds a subtle sweetness to the crust. You can use coconut sugar for a deeper flavor.

1/4 teaspoon salt

Balances sweetness and enhances the crust. Fine sea salt works best.

2-3 tablespoons ice water

Add just enough to bring the dough together. Keep it ice-cold for best results.

4 ripe but firm pears (like Bosc or Anjou)

Bosc pears hold their shape well. If pears are too ripe, they may turn mushy; choose slightly firm ones.

3 tablespoons honey

Use a mild honey like clover or acacia. You can substitute maple syrup for a vegan option.

1 teaspoon ground cardamom

Freshly ground cardamom has the best flavor. You can use 1/2 teaspoon if you prefer less spice.

1/2 teaspoon ground cinnamon

Warm and aromatic. Ceylon cinnamon is milder and sweeter than cassia.

1 large egg, beaten (for egg wash)

Gives a golden, shiny crust. For a vegan version, brush with milk or cream.

1 tablespoon demerara sugar (optional, for sprinkling)

Adds a crunchy top. You can use turbinado or raw sugar.

Tips & Tricks

• Keep the butter and water ice-cold. This ensures a flaky crust. If the dough gets warm, chill it before rolling.
• Don't overwork the dough. Mix until just combined. Overmixing develops gluten and makes the crust tough.
• Slice pears evenly. This helps them cook at the same rate. Aim for 1/4-inch thick slices.

Step-by-Step Instructions

1. Make the dough

In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Drizzle in ice water, one tablespoon at a time, and stir with a fork until the dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

2. Preheat and prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small bowl, mix the honey, cardamom, and cinnamon. Set aside.

3. Roll the crust

On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. Transfer to the prepared baking sheet. It's okay if the edges are rustic.

4. Prepare the pears

Peel, core, and slice the pears into thin wedges (about 1/4-inch thick). Arrange them in a circular pattern in the center of the dough, leaving a 2-inch border.

5. Add the glaze

Drizzle the honey-spice mixture evenly over the pears. Fold the edges of the dough over the filling, pleating as you go. Brush the crust with the beaten egg and sprinkle with demerara sugar if using.

6. Bake to golden

Bake for 30-35 minutes, or until the crust is golden brown and the pears are tender with bubbling edges. The internal temperature of the filling should reach 200°F (93°C) for a jammy consistency. Let cool on the pan for 10 minutes before serving.

Delicious Variations

Apple & Walnut

Substitute apples for pears and add 1/2 cup chopped walnuts with the glaze.

Vanilla Bean

Add 1 teaspoon vanilla bean paste to the honey mixture for extra depth.

Ginger & Lime

Add 1 teaspoon grated fresh ginger and the zest of one lime to the honey glaze.

How to Store Cardamom Pear & Honey Tart

Frequently Asked Questions

I hope this tart brings you a moment of calm. Try it with a cup of tea and let me know how it turns out in the comments below.

Cardamom Pear & Honey Tart

A rustic cardamom pear tart with honey glaze, perfect for cozy fall evenings and holiday gatherings.

★★★★½ 4.8 (187 ratings)

20 minPrep time35 minCook time8Servings285 kcalCalories

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🧂 Ingredients

• 1 1/4 cups (160g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 2-3 tablespoons ice water
• 4 ripe but firm pears (like Bosc or Anjou)
• 3 tablespoons honey
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1 large egg, beaten (for egg wash)
• 1 tablespoon demerara sugar (optional, for sprinkling)

📋 Instructions

1. 1Make the dough — In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Drizzle in ice water, one tablespoon at a time, and stir with a fork until the dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
2. 2Preheat and prep — Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small bowl, mix the honey, cardamom, and cinnamon. Set aside.
3. 3Roll the crust — On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. Transfer to the prepared baking sheet. It's okay if the edges are rustic.
4. 4Prepare the pears — Peel, core, and slice the pears into thin wedges (about 1/4-inch thick). Arrange them in a circular pattern in the center of the dough, leaving a 2-inch border.
5. 5Add the glaze — Drizzle the honey-spice mixture evenly over the pears. Fold the edges of the dough over the filling, pleating as you go. Brush the crust with the beaten egg and sprinkle with demerara sugar if using.
6. 6Bake to golden — Bake for 30-35 minutes, or until the crust is golden brown and the pears are tender with bubbling edges. The internal temperature of the filling should reach 200°F (93°C) for a jammy consistency. Let cool on the pan for 10 minutes before serving.

👨‍🍳 Chef's Note: For a deeper flavor, let the tart sit overnight. The spices mingle and the honey soaks into the pears beautifully.

Servings: 8

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 4g protein · 38g carbs · 14g fat

Written by Ingrid Sørensen
Ingrid explores mindful technology use and digital minimalism, helping readers reclaim focus. She writes about practical habits to reduce screen time and improve digital well-being.