This pear sour cream tart is sweet and creamy layered with red wine and espresso poached pears underneath a crisp, crumbly topping. Have a slice with your favorite cup of tea for dessert or even breakfast.
The flavor is striking and such a delight, you’ll want to share this with your friends and family.
This cream pear tart was one of those recipes that just came together. I couldn’t believe how yummy it turned out. I had a few pears just lying around, wine leftover, plus I’ve always wanted to try poached pears.
The flavor is exceptional and adding the instant espresso deepened it even more so. The spices are fragrant and compliment the lovely sauce that caramelizes the pears while reducing in the wine.
Pre-made pie crust makes this tart recipe that much easier. A nice, simple rustic pie crust would be great, too. Oh, and the sweet, crunchy crumbles tip this recipe over the top.
See the full red wine and espresso poached pear recipe
If poaching the pears is a bit to time-consuming, fresh pears would work just as well. Follow the directions, and toss the sliced pears in the spices. No need to add the espresso.
I also suggest lining your pan with parchment paper for easy cleanup. I used a cast iron and it worked perfectly and I was able to pull the tart out of the pan easily.
Which pear is the best?
Bosc pears are best for baking this sour cream pear tart. They have a sweet, tart flavor and hold up well for baking and poaching.
You want your pear to be ripe. If it is under-ripe it’s likely to not poach soft enough. The opposite for an overripe pear. It will become too soft to handle and smushy.
Anjou is another top option for baking and cooking pears.
Sour Cream Tart Ingredients
- Pie Crust
- Poached pears (or fresh):
- red wine and instant espresso, plus spices for the poaching reduction
- Sour cream – I use regular
- Flour – all-purpose flour for the crumble topping
- Sugar – granulated and brown sugar
- Vanilla and almond extracts
- Eggs and butter
- Spices: these are used in the poaching liquid or to toss fresh pears and the crumble topping. Cinnamon, ginger, and/or nutmeg
Satisfy your sweet tooth with a few more desserts
- Apple Cinnamon Crumb Cake with Brown Sugar Cream
- Banana “Nanner” Nut Scones with Chocolate Chips
- Blueberry Lime Sweet Crepes
Assembling the Tart
As mentioned beforehand, I used a cast iron pan lined with parchment paper. Use your tart pan if you have it, or any pan. I’m pretty flexible with my bake ware, but be aware baking times will vary.
Press the pie crust into the bottom of your pan. Poke a few holes in the crust with a fork. Take your sliced pears and make a ring on the crust. Reserve 5-6 slices of pears.
Pour the sour cream mixture over the pears. Then place the remaining sliced pears on top followed by your crumble topping. Bake, cool, and enjoy!
How to Store Cream Tart
This pear pie is so delicious served warm. It can easily be made ahead of time, too. You can either make each part separately up to a day ahead and build when ready to bake. Or, bake and store in the refrigerator for up to 3 days.
Poached Pear Sour Cream TartCourse: Recipes, dessert, breakfastCuisine: American
This sour cream tart is sweet and creamy layered with red wine and espresso poached pears underneath a crisp, crumbly topping. Have a slice with your favorite cup of tea for dessert or even breakfast.
- Poached Pears
3 Bosc pears, pealed
500 ml red wine, I used Cabernet Sauvignon
1 tbsp instant espresso
2 tsp almond extract
1/3 cup granulated sugar
1 tsp ground cinnamon
1 tsp ginger
- Sour Cream filling
8 oz sour cream
2 tbsp all-purpose flour
1 lg egg
1/3 cup sugar
1/4 tsp almond extract*
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1/2 cup all-purpose flour
1/4 cup brown sugar
2 tbsp granulated sugar
1/2 tsp cinnamon or nutmeg
1/4 cup butter, softened
1 pie crust
- Poached Pears
- In a pot, add all ingredients except the pears and bring to a simmer. Peel pears and place standing up and allow to simmer for about five minutes.
- Continue to cook each side of the pear for a total of 25-30 minutes. Allow to cool.
- Place in a container and seal tightly with plastic. Refrigerate for at least 30 minutes, up to overnight.
- Remove pears from sauce and slice. Trim seeds and core from each slice if needed. Set aside.
- Add remaining sauce back to a pot with a tbsp or sugar, or to desired sweetness. Simmer until sauce begins to thicken. If it becomes to thick, and in a little water. Set aside.
- Line a large cast iron pan with parchment paper. You can use your pan of choice.
- Preheat oven to 375 degrees.
- Roll out thawed pie crust and place in the pan. There will be a little bit of crust that goes up the sides. Form this by pressing down little intentions with your fingers. Poke bottom with a fork a few times.
- Add all ingredients together and crumble with your fingers. Set aside.
- Sour Cream Filling
- Add all ingredients to a bowl and whisk together. Set aside.
- Build tart
- Layer sliced pears in a circle around crust. Reserve about 5-6 slice for the top.
- Pour sour cream mixture over pears and then add the remaining 6 slices on the top.
- Crumble topping over tart.
- Bake for 30 minutes.
- Allow to cool 10 minutes in pan, then lift out tart from parchment paper and slide onto serving dish. Serve warm, or room temperature with a drizzle of sauce.
- Allow pears to rest overnight in the sauce and tightly wrapped with plastic. The pears will be easier to handle, and more of that beautiful red wine and espresso sauce will be infused in them.
- Almond extract is pretty strong and can be replaced with more vanilla if you’d like.