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• My Favorite Way To Make A Pear Tart For Fall
• Ingredients & Substitutions
• How To Make A Pear Tart
• My Recipe Tips
• Pear Tart (Easy & Naturally Sweetened) Recipe card
• Recipe Reviews

My Favorite Way To Make A Pear Tart For Fall

This pear tart turned into one of my favorite fall desserts to test this year. It’s got ripe, juicy pears, a buttery almond crust, and yes, it’s naturally sweetened with my sugar‑free cinnamon honey instead of refined sugar. Here’s why I think you’ll love this dessert :

• Warm cinnamon honey pears – The filling is 100% my favorite part! I thought about making this pear tart with a marzipan or caramel filling (and actually tested the latter), but both felt like extra steps it didn’t really need. Instead, I settled on keeping this filling light with fresh pears, a subtle cinnamon honey glaze, and thin, crisp almonds on top. It smells like fall while it bakes and tastes just as good as it looks.
• Crisp, buttery almond crust – I tried skipping the pre‑bake step with different oven temps and fillings, but every version came out soggy. Pre‑baking worked best and now the crust holds together beautifully and tastes rich and nutty.
• Simple to make, but looks impressive – No pastry blender, no rolling dough. Just press in the crust, arrange the pears, and bake. It feels elegant enough for a holiday table, but easy enough for a weekend treat.

If you’re feeling fancy, you can serve this pear tart recipe warm with a scoop of almond ice cream , a dollop of whipped cream , or a drizzle of my sugar-free caramel sauce . But honestly, I usually skip these because the tart is still so flavorful on its own. Grab some pears and make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my easy pear tart recipe, what each one does, and substitution options. For measurements, see the recipe card .

Almond Crust:

This crust is like a cross between my gluten-free pie crust (sweetened with honey) and almond flour pie crust (as that’s the only flour in this pear tart crust as well). You’ll need the following, but technically you can use any crust dough you usually like:

• Almond Flour – I always use my own Wholesome Yum Blanched Almond Flour when I bake. It’s super fine, not gritty, and gives the crust a smooth texture that’s much closer to traditional pastry. I tested a few other brands early on, but they made the crust too dense or crumbly.
• Salted Butter – I used salted butter for simplicity. Feel free to use unsalted and add a pinch of salt. If you’re dairy-sensitive, ghee or coconut oil work.
• Honey – I used my Wholesome Yum Zero Sugar Honey to keep it sweet without added sugar. You can use regular honey, too.
• Vanilla Extract – For flavor.
• Egg – This helps the crust hold together. If you need an egg-free option, you can add 2 extra tablespoons of butter, ghee , or coconut oil instead, although this version turned out a little more crumbly.

Pear Tart Filling:

• Pears – I prefer Anjou pears for baking, because they hold their shape and don’t get too mushy. Barlett pears work too, but bake a bit faster. If you get Bosc pears, I recommend slicing them thinner than I did here, as they are firmer. You can actually use apples, too, like you would for apple pie .
• Wholesome Yum Zero Sugar Cinnamon Honey – This is one of my favorite new ways to use this product! The cinnamon flavor is on the mild side, so if you’re craving more spice, feel free to stir in an extra teaspoon of cinnamon.
• Lemon Juice – This keeps the pears from browning before baking and adds just a touch of brightness to balance the sweetness.
• Sliced Almonds – These are totally optional, but I love the crunch on top. Feel free to use chopped pecans or walnuts, or just leave them off if you prefer a smoother finish.
• Salted Butter (makes the honey glaze buttery!) and Vanilla Extract (again, for flavor!)

How To Make A Pear Tart

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the crust ingredients. Whisk the melted butter, honey, and vanilla in a small bowl. In a larger bowl, stir that mixture into the almond flour, then add the egg and mix until a crumbly dough forms.
2. Press into the pan. Use your hands to press the dough into a tart pan and halfway up the sides. I like to poke the bottom with a fork so it doesn’t bubble while it bakes.
3. Bake and cool. Pop it in the oven until the crust looks set but not browned. Let it cool for a bit before you add the filling.

1. Slice and arrange the pears. Core the pears and slice them thin, then lay them into the crust. You can fan them out in a spiral or create a few little sections — whatever looks good to you.
2. Add toppings. If you’re using sliced almonds, sprinkle them over the pears. Then cover the crust edges with foil so they don’t brown too much while baking.
3. Make the glaze. Whisk together the cinnamon honey, melted butter, lemon juice, and vanilla. Pour it all over the pears, making sure everything is coated, especially the almonds so they don’t burn.
4. Bake the tart. Set the tart pan on a baking sheet to catch any drips, then bake until the pears are soft and the edges look golden brown. Let the pear tart cool before slicing.

My Recipe Tips

• Choose ripe pears that are still firm. Your tart will turn out flavorless if they’re not ripe enough, or mushy if they are overripe.
• I use and highly recommend a tart pan with a removable bottom like this . It makes it super easy to remove this pear tart from the pan without damaging the beautiful crust! You can also just use a pie pan instead, but I find those a little too deep and not quite as pretty for this particular purpose.
• For best results, pre-bake the crust first. I tested this pear tart recipe in a few different ways without this step, but it always turned out soggy.
• Don’t press the crust all the way up the sides of the tart pan, as it burns more easily that way. Halfway up is plenty for this filling.
• Make your crust edge at least 1/4 inch wide at the top. I prefer 3/8 inch. Again, this is so that it doesn’t burn as easily. Still, I recommend checking halfway through baking the filling, in case you need to cover the crust edges with foil if they get too dark.
• This cutter slices the pears to the perfect thickness in seconds. It saves me so much time when making this recipe.

• To prevent browning, slice the pears just before assembling the tart. If you need to prep them ahead, place the slices in a large bowl of water with a squeeze of lemon juice. This helps block air exposure and keeps them from turning brown. Just pat them dry before adding to the crust.
• If you’re arranging the pears in a fanned pattern, I find it easiest to start with one section in the center. Then I add smaller fanned areas around the edges.
• Cool for at least 10-15 minutes before serving. The glaze comes out of the oven runny and bubbly, so it will run out if you cut the pear tart right away. Waiting a bit allows the filling to settle, and some of the glaze absorbs back into the pears, which I think makes them taste even more flavorful.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Crust:

• 3 tbsp Salted butter (measured solid, then melted; substitute ghee for dairy-sensitive, or coconut oil for dairy-free) ▢
• 1 tbsp Honey (I use Wholesome Yum Zero Sugar Honey ) ▢
• 1/2 tsp Vanilla extract ▢
• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 1 large Egg (whisked; or ~2 tbsp additional butter, ghee, or coconut oil) ▢

Filling:

• 2 large Anjou pears (cored and sliced thinly, 16 slices per pear) ▢
• 2 tbsp Salted butter (melted) ▢
• 1/4 cup Wholesome Yum Zero Sugar Cinnamon Honey ▢
• 1 tbsp Lemon juice ▢
• 1/2 tsp Vanilla extract ▢
• 1/4 cup Sliced almonds (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Crust:

1. Preheat the oven to 350 degrees F. Grease a 9 inch tart pan with butter or avocado oil spray.
2. In a small bowl, whisk together the melted butter, honey, and vanilla.
3. In a large bowl, combine the almond flour and melted butter mixture. Stir together.
4. Add the egg, whisking at the edge of the bowl, then stir into the flour mixture, until a crumbly dough forms.
5. Press the dough into the tart pan, going halfway up the sides. Use a fork to poke holes in the bottom to prevent bubbling.
6. Bake the crust for 8-10 minutes , until pale in color but not yet golden on the edges.
7. Let the crust cool for at least 10 minutes .

Filling:

1. Core the pears and slice 1/4 inch thick. Arrange the pear slices in the crust. You can make a spiral or fan them out in several areas like cards.
2. Sprinkle the sliced almonds over the pears, if using.
3. Cover the crust edges with foil, leaving the center of the tart open.
4. In a small bowl, whisk together the cinnamon honey, melted butter, lemon juice, and vanilla. Pour the mixture over the pears. Make sure to cover the almonds, or they might burn when baking.
5. Place the tart pan onto a sheet pan (just in case, to catch any spills) and place in the oven. Bake for 15-20 minutes , until the pears are soft.
6. Let the pear tart cool for 10-15 minutes to let the filling settle before slicing.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 slice, or 1/8 of the entire tart

• Tips: Check out my recipe tips above to help you get a crisp crust, keep the texture just right, and make your pear tart turn out beautifully every time.
• Store: Keep leftovers covered in the fridge. The crust stays crisp for a couple of days, and the filling flavor just gets better.
• Reheat: I usually eat it at room temperature, but if you like it warm, the oven is best for keeping the crust firm. The microwave works too if you’re in a hurry.
• Freeze: You can freeze the whole tart or individual slices for up to 2–3 months. Just let it cool completely first, then wrap it well so the texture holds up.
• Note on nutrition info: I based these numbers on my zero sugar honey for the crust and cinnamon honey for the filling. If you use regular, they’ll be higher.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Pear Tart

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Pear Tart (Easy & Naturally Sweetened)

My easy pear tart recipe has a buttery crust, juicy cinnamon honey pears, and crunchy almonds. A flavorful, naturally sweetened fall dessert!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pear-tart/

Ingredients

Crust:

• 3 tbsp Salted butter (measured solid, then melted; substitute ghee for dairy-sensitive, or coconut oil for dairy-free)
• 1 tbsp Honey (I use Wholesome Yum Zero Sugar Honey )
• 1/2 tsp Vanilla extract
• 2 cups Wholesome Yum Blanched Almond Flour
• 1 large Egg (whisked; or ~2 tbsp additional butter, ghee, or coconut oil)

Filling:

• 2 large Anjou pears (cored and sliced thinly, 16 slices per pear)
• 2 tbsp Salted butter (melted)
• 1/4 cup Wholesome Yum Zero Sugar Cinnamon Honey
• 1 tbsp Lemon juice
• 1/2 tsp Vanilla extract
• 1/4 cup Sliced almonds (optional)

Instructions

Crust:

1. Preheat the oven to 350 degrees F. Grease a 9 inch tart pan with butter or avocado oil spray.
2. In a small bowl, whisk together the melted butter, honey, and vanilla.
3. In a large bowl, combine the almond flour and melted butter mixture. Stir together.
4. Add the egg, whisking at the edge of the bowl, then stir into the flour mixture, until a crumbly dough forms.
5. Press the dough into the tart pan, going halfway up the sides. Use a fork to poke holes in the bottom to prevent bubbling.
6. Bake the crust for 8-10 minutes , until pale in color but not yet golden on the edges.
7. Let the crust cool for at least 10 minutes .

Filling:

1. Core the pears and slice 1/4 inch thick. Arrange the pear slices in the crust. You can make a spiral or fan them out in several areas like cards.
2. Sprinkle the sliced almonds over the pears, if using.
3. Cover the crust edges with foil, leaving the center of the tart open.
4. In a small bowl, whisk together the cinnamon honey, melted butter, lemon juice, and vanilla. Pour the mixture over the pears. Make sure to cover the almonds, or they might burn when baking.
5. Place the tart pan onto a sheet pan (just in case, to catch any spills) and place in the oven. Bake for 15-20 minutes , until the pears are soft.
6. Let the pear tart cool for 10-15 minutes to let the filling settle before slicing.

Maya’s Recipe Notes

Serving size: 1 slice, or 1/8 of the entire tart

• Tips: Check out my recipe tips above to help you get a crisp crust, keep the texture just right, and make your pear tart turn out beautifully every time.
• Store: Keep leftovers covered in the fridge. The crust stays crisp for a couple of days, and the filling flavor just gets better.
• Reheat: I usually eat it at room temperature, but if you like it warm, the oven is best for keeping the crust firm. The microwave works too if you’re in a hurry.
• Freeze: You can freeze the whole tart or individual slices for up to 2–3 months. Just let it cool completely first, then wrap it well so the texture holds up.
• Note on nutrition info: I based these numbers on my zero sugar honey for the crust and cinnamon honey for the filling. If you use regular, they’ll be higher.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)