Glazed and Beautiful Pear Tart

This pear tart recipe is primed for any holiday menu. Featuring caramelized, jewel-toned Starkrimson pears fanned across a buttery, flaky crust, and a wreath of pastry leaf cutouts, it adds unmistakable festive flair to any table. The pears get their sheen from a base of buttery cinnamon sugar that bubbles up as the tart bakes. Meanwhile, an optional drizzle of dulce de leche—homemade or store-bought—makes each slice extra glossy and sweet.

Perfect for prepping ahead, this fruit tart can be baked a day in advance, and the steps can be broken down even further: Make the dough up to three days ahead, roll it into the pan the day before, and freeze decorative cutouts until assembly. Each element comes together to create a tart that’s as beautiful as it is indulgent.

Tips for the perfect pear tart

• Dulce de leche your way: Homemade dulce de leche—either starting from scratch or by simmering a can of sweetened condensed milk—is impressive, but a can of store-bought pre-made dulce de leche works perfectly. Making your own? Cans of condensed milk can be simmered 3 months ahead; opened dulce de leche keeps 3 weeks in the fridge.
• Dough prep: Make the tart dough up to 3 days ahead. Chill tightly wrapped, or freeze up to 3 months. Thaw 1–2 hours at room temperature or overnight in the fridge before using.
• Decorative crust: Roll out dough scraps, cut shapes, and chill or freeze for an hour before placing on the tart. Freeze solid to maintain shape while baking.
• Pristine pear slices: Keep sliced pears in tight halves, with cut sides placed in lemon juice to prevent browning until assembly.
• What type of pears: Starkrimson pears boast crimson-red skin and make this easy tart truly stunning, but if you can’t find them, look for red Anjou pears or red Comice pears. The tart is easiest to assemble with slightly underripe pears, but very ripe pears will also be delicious. Bartlett and Bosc pears will also work, but they won’t be quite as eye-catching.
• Pie crust decorations: For a decorative crust, roll out dough scraps in Step 4 to ⅛"–¼" thick on a lightly floured surface and chill 5 minutes. Generously flour surface and pastry and cut into decorative shapes with pie cutters or small cookie cutters. Adhere to edges of tart shell with egg wash as desired. Brush tops of cutouts with more egg wash and freeze pastry 1 hour (cutouts will keep their shape best during baking if they are frozen solid). Continue to fill and bake as instructed. If cutouts brown too much before tart is done, cover individually with small pieces of foil.
• The finishing touch: The dulce de leche, while highly recommended, is totally optional. If preferred, you could serve your pear tart with a scoop of caramel or vanilla ice cream, a dollop of bourbon- or rum-spiked whipped cream, or a drizzle of crème anglaise.