Low-Cal Baking

Pear Tart with Agave Syrup

Average: 5 (2 votes)
(2 votes)
Pear Tart with Agave Syrup
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Health Score:
5,6 / 10
50 min.
ready in 2 h. 35 min.
Ready in


For the dough
7 ounces fine Whole wheat flour
3 tablespoons sugar
1 pinch salt
7 tablespoons cold butter
butter (for the tart pan)
Pastry flour (for the tart pan)
Pastry flour (for the work surface)
dried Beans (for blind baking)
For the topping
2 large, sour Pear
2 tablespoons lemon juice
6 tablespoons Agave syrup
2 tablespoons Quince jelly
How healthy are the main ingredients?
Whole wheat flourAgave syrupsugarsaltPear

Preparation steps


For the dough, mix together the flour, sugar, salt and butter and quickly knead into small pieces. Mix in 4-5 tablespoons cold water with hands until the dough is smooth. Shape into a disc, cover with plastic wrap and refrigerate for 1 hour. 


Preheat the oven to 200°C / 400°F. Grease the tart pan with butter and dust with flour. Roll out the dough on a floured surface. Shape it into a rectangle slightly larger than the tart pan. Press the dough into the pan and trim the crust. Cover with parchment paper and baking beans. Blind bake for 15 minutes. Remove from the oven and discard the paper and baking beans.


Peel the pear so that the stem remains on the fruits. Cut in half lengthwise and core. Score each half with a sharp knife cut like a fan and sprinkle with lemon juice. Place the pears on the tart and coat with 2 tablespoons agave. Bake in the oven for about 20 minutes. Warm the remaining agave with the quince jelly and brush the tart with it. Bake another 5-10 minutes. Remove, let cool and serve lukewarm.