The Pear Necessities – Rustic Pear Tart & Irish Cream Recipes (Homemade!) [WTHIW ep. 58]

Watch & learn or even cook along as we make a Rustic Pear Tart and then some Irish cream & Kentucky cream (think Bailey’s, but homemade & tastier)!

We’re making a pear tart because we had gotten some pears as a gift, but you can choose any fruit you have on hand to use up.

Join us for episode 58 of “What the hell is water?” as we have a special cooking episode with our guest, Libby of Libby’s Kitchen + Studio!

“What the hell is water?” is a live-streamed morning show with over 100 episodes now, and it’s a great way to start your day.

P.S. – Wanna learn to cook at home more yourself? Check out our online cooking course, Kickstart Your Kitchen!

Rustic Pear Tart Recipe


  • 1 cup all-purpose flour
  • 2 tsp granulated sugar
  • 1/8 teaspoon salt
  • 4 tablespoons cold butter cut into small pieces – keep in fridge till needed
  • 2 tablespoons buttermilk
  • 3 tablespoons ice water
  • 2 tablespoons apricot preserves – or any other flavor
  • 3 large pears thinly sliced – I used Harry & David (use what you have)
  • 1 tablespoon lemon juice
  • 1 tablespoon + 1 teaspoon cornstarch
  • 3 tablespoons brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 egg beaten
  • 2 tablespoons turbinado sugar


1) To Prepare the Crust.

  • In a medium bowl whisk together the all- purpose flour, granulated sugar and salt.
  • Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture.
  • Combine the buttermilk and ice water in a measuring cup with a spout – the spout will allow for a gradual pour w/ less spilling.
  • Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Center a rack in the oven and preheat to 350 degrees F.

2) Prepare the Filling.

  • Peel the pears, core them and cut into 1/4-inch slices.
  • In a large bowl toss the pear slices with the lemon juice.
  • Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.

3) Build the Tart.

  • Lightly flour a sheet of parchment paper.
  • Remove the dough from the refrigerator and place on prepared parchment paper.
  • Starting at the center of the dough, roll out, forming a 14-15-inch wide circle.
  • Place the dough with parchment paper on a baking sheet.
  • Brush the dough with the apricot preserves, leave a 1/2 inch border.
  • Arrange sliced pears in a spoke pattern on the galette dough, leaving a 2-inch border.
  • Fold the border over the pears, overlapping where necessary and pressing gently to adhere the folds.

4) Final Touches.

  • Lightly brush the edge of the dough with the beaten egg.
  • Sprinkle the crust and pears with turbinado sugar.

5) In the Oven.

  • Bake the tart for 45-50 minutes, or until the pears are tender and the crust is golden brown.

6) Post Bake.

  • Transfer the baking sheet to a wire rack to cool for at least 20 minutes.
  • Serve warm or at room temperature.


  • You can make the tart dough in advance. It will keep in the refrigerator for 3 days.
  • Serve the tart with whipped cream or ice cream.



servings: 1 LITER (4 CUPS)


  • 1 cup (235 ml) heavy cream or half & half
  • 1 14-ounce can (395 ml) sweetened condensed milk
  • 3 tablespoons chocolate syrup
  • 1 teaspoon instant coffee granules
  • 1 teaspoon pure vanilla extract
  • 1 ⅔ cup (400 ml) Irish whiskey I used Jameson


  • Place the cream, sweetened condensed milk, instant coffee granules, chocolate syrup, vanilla, and mix on slow speed for 30 seconds.
  • Add the whiskey with the blender going, at a very slow speed (so it doesn’t curdle**), and give it a whirl for a few more seconds.
  • Transfer the Baileys Irish cream into sterilized glass bottles with tight-fitting lids and store in the refrigerator for up to 2 months.
  • Shake well before use.
  • Enjoy!


  • **Curdle – High speed will whip/curdle the mixture. We’re aiming at just combining the ingredients – use the blender at low speed.If it curdles, strain the liquid through a sieve, then scrape any excess off the top with a spoon.
  • Serving Info: 1 serving = 37 ml.


Wanna learn to cook at home more yourself? Check out our online cooking course, Kickstart Your Kitchen!

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