Traditional recipes

Delta Pear Torte

Delta Pear Torte

Prep time: 25 minutes

Cook/stand time: 55 to 1 hour, 5 minutesPreheat oven to 350°F. Melt 1/4 cup of the butter and spread it in the bottom of a 9-inch round baking pan. Cut each pear into 16 slices and arrange in a circular pattern in prepared dish. Mix brown sugar and cinnamon and sprinkle evenly over the top; press down lightly.

Heat Almond Breeze and the remaining 1/2 cup butter in a small saucepan until butter is melted and Almond Breeze is hot. Transfer to a large bowl and stir in sugar and vanilla. Let cool slightly, then whisk in eggs. Mix dry ingredients in a medium bowl and stir into Breeze mixture, mixing until batter is smooth. Spread evenly over pears.

Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then run a knife around the edge of the cake. Place a plate on top and holding on 2 sides with a dish towel, carefully flip over. Remove pan. Makes 10 servings.


This Pear Tart Is the Prettiest, Flakiest, Easiest Thanksgiving Dessert

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

To me, Thanksgiving is all about the dessert. I’m not in it for the turkey (it’s just not my thing). And though I love the mashed potatoes and mac and cheese, I don’t wait for Thanksgiving to eat those foods I gladly make them year-round.

The pie? That’s another story. While I’d love to eat pie all the time, I only make it once a year. Dealing with pies (and their finicky crusts) can be a hassle, so it’s a task I reserve solely for Thanksgiving. Every November as I plan the big feast, I ask myself, “Which pie deserves a spot on the menu this year?”

In 2020 my Thanksgiving pie must meet a set of important criteria: It must be stunning, delicious, and have a zero percent chance of contributing to my stress levels. That’s why I’m not exactly making a pie this year—I’m making Epi contributor Judy Kim’s beautiful new pear tart with dulce de leche.

You could skip the drizzle of dulce de leche, but—don't.

Photo by Joseph De Leo, Food Styling by Judy Kim

This impressive-but-easy tart is decked out in full Thanksgiving attire, showcasing the dark red hue of Starkrimson pears set in a saucy mixture of butter, cinnamon, and sugar—all encased in a crisp, amazingly flaky crust. Each slice gets a drizzle of dulce de leche right before serving. You could skip that part. But I recommend that you don’t.

“The tart itself isn’t super sweet,” Kim says. “It’s very fruit-forward the flavor is mostly about the pears. So everyone can control their own level of sweetness with the dulce de leche drizzle.”

This pear tart has all of the glamour that I want in a Thanksgiving pie, without the fuss that’s usually required. No worrying about a custard cracking or a soggy bottom crust—even though there’s no blind baking involved. According to Kim, simply using a tart pan helps to alleviate some of those concerns.

“I think tarts are less intimidating than pies, because they aren’t as deep it’s a thin layer of filling and everything cooks more evenly.” she says. “You don’t have to guess if it’s cooked through.”


This Pear Tart Is the Prettiest, Flakiest, Easiest Thanksgiving Dessert

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

To me, Thanksgiving is all about the dessert. I’m not in it for the turkey (it’s just not my thing). And though I love the mashed potatoes and mac and cheese, I don’t wait for Thanksgiving to eat those foods I gladly make them year-round.

The pie? That’s another story. While I’d love to eat pie all the time, I only make it once a year. Dealing with pies (and their finicky crusts) can be a hassle, so it’s a task I reserve solely for Thanksgiving. Every November as I plan the big feast, I ask myself, “Which pie deserves a spot on the menu this year?”

In 2020 my Thanksgiving pie must meet a set of important criteria: It must be stunning, delicious, and have a zero percent chance of contributing to my stress levels. That’s why I’m not exactly making a pie this year—I’m making Epi contributor Judy Kim’s beautiful new pear tart with dulce de leche.

You could skip the drizzle of dulce de leche, but—don't.

Photo by Joseph De Leo, Food Styling by Judy Kim

This impressive-but-easy tart is decked out in full Thanksgiving attire, showcasing the dark red hue of Starkrimson pears set in a saucy mixture of butter, cinnamon, and sugar—all encased in a crisp, amazingly flaky crust. Each slice gets a drizzle of dulce de leche right before serving. You could skip that part. But I recommend that you don’t.

“The tart itself isn’t super sweet,” Kim says. “It’s very fruit-forward the flavor is mostly about the pears. So everyone can control their own level of sweetness with the dulce de leche drizzle.”

This pear tart has all of the glamour that I want in a Thanksgiving pie, without the fuss that’s usually required. No worrying about a custard cracking or a soggy bottom crust—even though there’s no blind baking involved. According to Kim, simply using a tart pan helps to alleviate some of those concerns.

“I think tarts are less intimidating than pies, because they aren’t as deep it’s a thin layer of filling and everything cooks more evenly.” she says. “You don’t have to guess if it’s cooked through.”


This Pear Tart Is the Prettiest, Flakiest, Easiest Thanksgiving Dessert

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

To me, Thanksgiving is all about the dessert. I’m not in it for the turkey (it’s just not my thing). And though I love the mashed potatoes and mac and cheese, I don’t wait for Thanksgiving to eat those foods I gladly make them year-round.

The pie? That’s another story. While I’d love to eat pie all the time, I only make it once a year. Dealing with pies (and their finicky crusts) can be a hassle, so it’s a task I reserve solely for Thanksgiving. Every November as I plan the big feast, I ask myself, “Which pie deserves a spot on the menu this year?”

In 2020 my Thanksgiving pie must meet a set of important criteria: It must be stunning, delicious, and have a zero percent chance of contributing to my stress levels. That’s why I’m not exactly making a pie this year—I’m making Epi contributor Judy Kim’s beautiful new pear tart with dulce de leche.

You could skip the drizzle of dulce de leche, but—don't.

Photo by Joseph De Leo, Food Styling by Judy Kim

This impressive-but-easy tart is decked out in full Thanksgiving attire, showcasing the dark red hue of Starkrimson pears set in a saucy mixture of butter, cinnamon, and sugar—all encased in a crisp, amazingly flaky crust. Each slice gets a drizzle of dulce de leche right before serving. You could skip that part. But I recommend that you don’t.

“The tart itself isn’t super sweet,” Kim says. “It’s very fruit-forward the flavor is mostly about the pears. So everyone can control their own level of sweetness with the dulce de leche drizzle.”

This pear tart has all of the glamour that I want in a Thanksgiving pie, without the fuss that’s usually required. No worrying about a custard cracking or a soggy bottom crust—even though there’s no blind baking involved. According to Kim, simply using a tart pan helps to alleviate some of those concerns.

“I think tarts are less intimidating than pies, because they aren’t as deep it’s a thin layer of filling and everything cooks more evenly.” she says. “You don’t have to guess if it’s cooked through.”


This Pear Tart Is the Prettiest, Flakiest, Easiest Thanksgiving Dessert

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

To me, Thanksgiving is all about the dessert. I’m not in it for the turkey (it’s just not my thing). And though I love the mashed potatoes and mac and cheese, I don’t wait for Thanksgiving to eat those foods I gladly make them year-round.

The pie? That’s another story. While I’d love to eat pie all the time, I only make it once a year. Dealing with pies (and their finicky crusts) can be a hassle, so it’s a task I reserve solely for Thanksgiving. Every November as I plan the big feast, I ask myself, “Which pie deserves a spot on the menu this year?”

In 2020 my Thanksgiving pie must meet a set of important criteria: It must be stunning, delicious, and have a zero percent chance of contributing to my stress levels. That’s why I’m not exactly making a pie this year—I’m making Epi contributor Judy Kim’s beautiful new pear tart with dulce de leche.

You could skip the drizzle of dulce de leche, but—don't.

Photo by Joseph De Leo, Food Styling by Judy Kim

This impressive-but-easy tart is decked out in full Thanksgiving attire, showcasing the dark red hue of Starkrimson pears set in a saucy mixture of butter, cinnamon, and sugar—all encased in a crisp, amazingly flaky crust. Each slice gets a drizzle of dulce de leche right before serving. You could skip that part. But I recommend that you don’t.

“The tart itself isn’t super sweet,” Kim says. “It’s very fruit-forward the flavor is mostly about the pears. So everyone can control their own level of sweetness with the dulce de leche drizzle.”

This pear tart has all of the glamour that I want in a Thanksgiving pie, without the fuss that’s usually required. No worrying about a custard cracking or a soggy bottom crust—even though there’s no blind baking involved. According to Kim, simply using a tart pan helps to alleviate some of those concerns.

“I think tarts are less intimidating than pies, because they aren’t as deep it’s a thin layer of filling and everything cooks more evenly.” she says. “You don’t have to guess if it’s cooked through.”


This Pear Tart Is the Prettiest, Flakiest, Easiest Thanksgiving Dessert

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

To me, Thanksgiving is all about the dessert. I’m not in it for the turkey (it’s just not my thing). And though I love the mashed potatoes and mac and cheese, I don’t wait for Thanksgiving to eat those foods I gladly make them year-round.

The pie? That’s another story. While I’d love to eat pie all the time, I only make it once a year. Dealing with pies (and their finicky crusts) can be a hassle, so it’s a task I reserve solely for Thanksgiving. Every November as I plan the big feast, I ask myself, “Which pie deserves a spot on the menu this year?”

In 2020 my Thanksgiving pie must meet a set of important criteria: It must be stunning, delicious, and have a zero percent chance of contributing to my stress levels. That’s why I’m not exactly making a pie this year—I’m making Epi contributor Judy Kim’s beautiful new pear tart with dulce de leche.

You could skip the drizzle of dulce de leche, but—don't.

Photo by Joseph De Leo, Food Styling by Judy Kim

This impressive-but-easy tart is decked out in full Thanksgiving attire, showcasing the dark red hue of Starkrimson pears set in a saucy mixture of butter, cinnamon, and sugar—all encased in a crisp, amazingly flaky crust. Each slice gets a drizzle of dulce de leche right before serving. You could skip that part. But I recommend that you don’t.

“The tart itself isn’t super sweet,” Kim says. “It’s very fruit-forward the flavor is mostly about the pears. So everyone can control their own level of sweetness with the dulce de leche drizzle.”

This pear tart has all of the glamour that I want in a Thanksgiving pie, without the fuss that’s usually required. No worrying about a custard cracking or a soggy bottom crust—even though there’s no blind baking involved. According to Kim, simply using a tart pan helps to alleviate some of those concerns.

“I think tarts are less intimidating than pies, because they aren’t as deep it’s a thin layer of filling and everything cooks more evenly.” she says. “You don’t have to guess if it’s cooked through.”


This Pear Tart Is the Prettiest, Flakiest, Easiest Thanksgiving Dessert

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

To me, Thanksgiving is all about the dessert. I’m not in it for the turkey (it’s just not my thing). And though I love the mashed potatoes and mac and cheese, I don’t wait for Thanksgiving to eat those foods I gladly make them year-round.

The pie? That’s another story. While I’d love to eat pie all the time, I only make it once a year. Dealing with pies (and their finicky crusts) can be a hassle, so it’s a task I reserve solely for Thanksgiving. Every November as I plan the big feast, I ask myself, “Which pie deserves a spot on the menu this year?”

In 2020 my Thanksgiving pie must meet a set of important criteria: It must be stunning, delicious, and have a zero percent chance of contributing to my stress levels. That’s why I’m not exactly making a pie this year—I’m making Epi contributor Judy Kim’s beautiful new pear tart with dulce de leche.

You could skip the drizzle of dulce de leche, but—don't.

Photo by Joseph De Leo, Food Styling by Judy Kim

This impressive-but-easy tart is decked out in full Thanksgiving attire, showcasing the dark red hue of Starkrimson pears set in a saucy mixture of butter, cinnamon, and sugar—all encased in a crisp, amazingly flaky crust. Each slice gets a drizzle of dulce de leche right before serving. You could skip that part. But I recommend that you don’t.

“The tart itself isn’t super sweet,” Kim says. “It’s very fruit-forward the flavor is mostly about the pears. So everyone can control their own level of sweetness with the dulce de leche drizzle.”

This pear tart has all of the glamour that I want in a Thanksgiving pie, without the fuss that’s usually required. No worrying about a custard cracking or a soggy bottom crust—even though there’s no blind baking involved. According to Kim, simply using a tart pan helps to alleviate some of those concerns.

“I think tarts are less intimidating than pies, because they aren’t as deep it’s a thin layer of filling and everything cooks more evenly.” she says. “You don’t have to guess if it’s cooked through.”


This Pear Tart Is the Prettiest, Flakiest, Easiest Thanksgiving Dessert

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

To me, Thanksgiving is all about the dessert. I’m not in it for the turkey (it’s just not my thing). And though I love the mashed potatoes and mac and cheese, I don’t wait for Thanksgiving to eat those foods I gladly make them year-round.

The pie? That’s another story. While I’d love to eat pie all the time, I only make it once a year. Dealing with pies (and their finicky crusts) can be a hassle, so it’s a task I reserve solely for Thanksgiving. Every November as I plan the big feast, I ask myself, “Which pie deserves a spot on the menu this year?”

In 2020 my Thanksgiving pie must meet a set of important criteria: It must be stunning, delicious, and have a zero percent chance of contributing to my stress levels. That’s why I’m not exactly making a pie this year—I’m making Epi contributor Judy Kim’s beautiful new pear tart with dulce de leche.

You could skip the drizzle of dulce de leche, but—don't.

Photo by Joseph De Leo, Food Styling by Judy Kim

This impressive-but-easy tart is decked out in full Thanksgiving attire, showcasing the dark red hue of Starkrimson pears set in a saucy mixture of butter, cinnamon, and sugar—all encased in a crisp, amazingly flaky crust. Each slice gets a drizzle of dulce de leche right before serving. You could skip that part. But I recommend that you don’t.

“The tart itself isn’t super sweet,” Kim says. “It’s very fruit-forward the flavor is mostly about the pears. So everyone can control their own level of sweetness with the dulce de leche drizzle.”

This pear tart has all of the glamour that I want in a Thanksgiving pie, without the fuss that’s usually required. No worrying about a custard cracking or a soggy bottom crust—even though there’s no blind baking involved. According to Kim, simply using a tart pan helps to alleviate some of those concerns.

“I think tarts are less intimidating than pies, because they aren’t as deep it’s a thin layer of filling and everything cooks more evenly.” she says. “You don’t have to guess if it’s cooked through.”


This Pear Tart Is the Prettiest, Flakiest, Easiest Thanksgiving Dessert

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

To me, Thanksgiving is all about the dessert. I’m not in it for the turkey (it’s just not my thing). And though I love the mashed potatoes and mac and cheese, I don’t wait for Thanksgiving to eat those foods I gladly make them year-round.

The pie? That’s another story. While I’d love to eat pie all the time, I only make it once a year. Dealing with pies (and their finicky crusts) can be a hassle, so it’s a task I reserve solely for Thanksgiving. Every November as I plan the big feast, I ask myself, “Which pie deserves a spot on the menu this year?”

In 2020 my Thanksgiving pie must meet a set of important criteria: It must be stunning, delicious, and have a zero percent chance of contributing to my stress levels. That’s why I’m not exactly making a pie this year—I’m making Epi contributor Judy Kim’s beautiful new pear tart with dulce de leche.

You could skip the drizzle of dulce de leche, but—don't.

Photo by Joseph De Leo, Food Styling by Judy Kim

This impressive-but-easy tart is decked out in full Thanksgiving attire, showcasing the dark red hue of Starkrimson pears set in a saucy mixture of butter, cinnamon, and sugar—all encased in a crisp, amazingly flaky crust. Each slice gets a drizzle of dulce de leche right before serving. You could skip that part. But I recommend that you don’t.

“The tart itself isn’t super sweet,” Kim says. “It’s very fruit-forward the flavor is mostly about the pears. So everyone can control their own level of sweetness with the dulce de leche drizzle.”

This pear tart has all of the glamour that I want in a Thanksgiving pie, without the fuss that’s usually required. No worrying about a custard cracking or a soggy bottom crust—even though there’s no blind baking involved. According to Kim, simply using a tart pan helps to alleviate some of those concerns.

“I think tarts are less intimidating than pies, because they aren’t as deep it’s a thin layer of filling and everything cooks more evenly.” she says. “You don’t have to guess if it’s cooked through.”


This Pear Tart Is the Prettiest, Flakiest, Easiest Thanksgiving Dessert

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

To me, Thanksgiving is all about the dessert. I’m not in it for the turkey (it’s just not my thing). And though I love the mashed potatoes and mac and cheese, I don’t wait for Thanksgiving to eat those foods I gladly make them year-round.

The pie? That’s another story. While I’d love to eat pie all the time, I only make it once a year. Dealing with pies (and their finicky crusts) can be a hassle, so it’s a task I reserve solely for Thanksgiving. Every November as I plan the big feast, I ask myself, “Which pie deserves a spot on the menu this year?”

In 2020 my Thanksgiving pie must meet a set of important criteria: It must be stunning, delicious, and have a zero percent chance of contributing to my stress levels. That’s why I’m not exactly making a pie this year—I’m making Epi contributor Judy Kim’s beautiful new pear tart with dulce de leche.

You could skip the drizzle of dulce de leche, but—don't.

Photo by Joseph De Leo, Food Styling by Judy Kim

This impressive-but-easy tart is decked out in full Thanksgiving attire, showcasing the dark red hue of Starkrimson pears set in a saucy mixture of butter, cinnamon, and sugar—all encased in a crisp, amazingly flaky crust. Each slice gets a drizzle of dulce de leche right before serving. You could skip that part. But I recommend that you don’t.

“The tart itself isn’t super sweet,” Kim says. “It’s very fruit-forward the flavor is mostly about the pears. So everyone can control their own level of sweetness with the dulce de leche drizzle.”

This pear tart has all of the glamour that I want in a Thanksgiving pie, without the fuss that’s usually required. No worrying about a custard cracking or a soggy bottom crust—even though there’s no blind baking involved. According to Kim, simply using a tart pan helps to alleviate some of those concerns.

“I think tarts are less intimidating than pies, because they aren’t as deep it’s a thin layer of filling and everything cooks more evenly.” she says. “You don’t have to guess if it’s cooked through.”


This Pear Tart Is the Prettiest, Flakiest, Easiest Thanksgiving Dessert

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

To me, Thanksgiving is all about the dessert. I’m not in it for the turkey (it’s just not my thing). And though I love the mashed potatoes and mac and cheese, I don’t wait for Thanksgiving to eat those foods I gladly make them year-round.

The pie? That’s another story. While I’d love to eat pie all the time, I only make it once a year. Dealing with pies (and their finicky crusts) can be a hassle, so it’s a task I reserve solely for Thanksgiving. Every November as I plan the big feast, I ask myself, “Which pie deserves a spot on the menu this year?”

In 2020 my Thanksgiving pie must meet a set of important criteria: It must be stunning, delicious, and have a zero percent chance of contributing to my stress levels. That’s why I’m not exactly making a pie this year—I’m making Epi contributor Judy Kim’s beautiful new pear tart with dulce de leche.

You could skip the drizzle of dulce de leche, but—don't.

Photo by Joseph De Leo, Food Styling by Judy Kim

This impressive-but-easy tart is decked out in full Thanksgiving attire, showcasing the dark red hue of Starkrimson pears set in a saucy mixture of butter, cinnamon, and sugar—all encased in a crisp, amazingly flaky crust. Each slice gets a drizzle of dulce de leche right before serving. You could skip that part. But I recommend that you don’t.

“The tart itself isn’t super sweet,” Kim says. “It’s very fruit-forward the flavor is mostly about the pears. So everyone can control their own level of sweetness with the dulce de leche drizzle.”

This pear tart has all of the glamour that I want in a Thanksgiving pie, without the fuss that’s usually required. No worrying about a custard cracking or a soggy bottom crust—even though there’s no blind baking involved. According to Kim, simply using a tart pan helps to alleviate some of those concerns.

“I think tarts are less intimidating than pies, because they aren’t as deep it’s a thin layer of filling and everything cooks more evenly.” she says. “You don’t have to guess if it’s cooked through.”


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