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close up of a woven fresh pear tart

Woven Fresh Pear Tart

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  • Author: Emily
  • Total Time: 36 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This Woven Fresh Pear Tart is a breeze to make and a show-stopping dessert! Thinly sliced fruit sits atop a simple fig jam spread across a buttery, flaky crust. This customizable recipe is as beautiful as it is delicious!


Units Scale
  • 1 pie crust, store-bought or from this flaky galette crust recipe
  • Butter, for pan (vegan, like Miyokos)
  • Four firm pears of choice (ideally 1 red, 1 green, 1 yellow, and 1 brown)
  • 1/3 cup fig preserves, or apple butter
  • Splash of nondairy milk or water as needed, to thin preserves (optional)


  1. Preheat the oven to 375 degrees F and butter a pie plate or small cake pan (any round dish is fine). Unroll your pie crust to fit inside the plate, pressing to line.
  2. If you have pie weights, now is a great time to use them as we're baking the crust on its own. If not, take a sheet or parchment and lay it over top of the pie crust. Fill with pie weights, dry beans, or rice. This will help weigh down the crust so it does not puff too much in the oven! Place the "weighted" crust in the oven and bake for 15-18 minutes, until golden brown and firm. Remove and set aside.
  3. While crust is baking, begin slicing your pears. This will take a long time but is rather methodical. Stand each pear upright and slice down into 3-4 large sections, avoiding the seeds and the core (but cut as close to the core as possible). Take each wedge and place skin side up on a cutting board. Cut across the pear in 1 millimeter-wide slices from the long edge of the wedge. You do not want the slices so thin that the skin is not visible, but you also do not want them so thick so that they do not bend at all. Do not separate the slices but keep them whole until you're ready to assemble. Repeat with remaining pears. 
  4. In a small bowl, mix fig preserves with a splash of milk (or water) to thin to a spreadable consistency. You don't want this to be too thin as the stiffness will help the pears stand up. Spread the preserve mixture on top of your baked and cooled pie crust. 
  5. Take 7 slices from one of your waiting pears. Keeping them together in a clump, slowly pinch out into a long line. You want the pear pieces to still be touching. Place line of pears in the center of the tart, skin side up. It does not need to reach across the entire surface of the tart. 
  6. Repeat this process with a new color pear, alternating the colors as you go. Feel free to get creative with this and mold curves in the slices to create a woven effect. Have fun with it! It's OK if some slices are taller than others. For the best look, do not spread pear pieces too far apart (this will ensure the maximum amount of colorful skin is visible when looked at from above). 
  7. Once the entire surface of the tart is tightly covered in pears, you're ready to serve! This tart is best when eaten within a couple hours after preparation, as the pears may oxidize as they sit. A splash of lemon juice can help prevent this but be warned - this will of course impact how the pears taste.


This fresh pear tart will keep for a few days in the fridge, but the pears themselves may turn a bit brown as they are exposed to oxygen. For best results, prepare just before serving. 

  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: One eighth of recipe
  • Calories: 260.1 calories
  • Sugar: 15.8 grams
  • Sodium: 307.6 milligrams
  • Fat: 13.4 grams
  • Saturated Fat: 10.5 grams
  • Unsaturated Fat: 2.9 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 34.6 grams
  • Fiber: 3.3 grams
  • Protein: 2.1 grams
  • Cholesterol: 0 milligrams