Limoncello Pear Tart

Name: Limoncello Pear Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and diced; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1 egg yolk; 3 tablespoons cold water; 4 ripe pears, peeled, halved, and cored; 1 cup Limoncello; 1/2 cup water; 1/4 cup granulated sugar; 1 cinnamon stick; 1/2 cup heavy cream; 1/4 cup mascarpone cheese; Zest of 1 lemon; 2 tablespoons Limoncello; 1 tablespoon powdered sugar

Highlighted under: Simple Sweet Recipes

When I first came across the idea of using Limoncello in a dessert, I was intrigued. The bright citrus notes combined with the sweetness of pears create a delightful and refreshing tart that’s perfect for any occasion. I love how the Limoncello enhances the fruit and adds an unexpected twist. Making this tart is surprisingly simple, and it’s perfect for impressing guests or indulging yourself on a cozy night in. You’ll find it a refreshing end to any meal, leaving a lingering flavor that’s hard to forget.

Created by

Emily

Last updated on 2026-01-30T19:54:27.982Z

Creating this Limoncello Pear Tart turned into an exciting adventure in my kitchen. The process of poaching the pears in Limoncello was a revelation, as the sweet citrus liqueur transformed them into an exceptional treat. I found that allowing the pears to soak longer in the liquid deepened their flavor, resulting in a tart you can't resist.

While baking, I realized that the flaky pastry complemented the tender pears perfectly. I made sure to chill the dough thoroughly, which is key to achieving that beautiful, flaky crust. The savory balance of lemon and sweet pear really made this tart a standout in my dessert repertoire!

Why You'll Love This Limoncello Pear Tart
A unique twist with the refreshing taste of Limoncello.
Perfectly poached pears that melt in your mouth.
An elegant dessert that’s surprisingly easy to make.

Understanding the Tart Crust

The tart crust is a crucial base for your Limoncello Pear Tart, providing both structure and flavor. Using chilled butter ensures that the crust remains flaky and tender, so don’t skip this step. After combining the dry ingredients, handle the dough as little as possible; overworking can result in a tough texture. When rolling out the dough, aim for a thickness of about 1/8 inch, which will help it bake evenly and hold the filling without becoming soggy.

If you're short on time, you can opt for a store-bought tart crust. However, homemade versions give you the freedom to adjust flavors—try adding a teaspoon of lemon zest to the dough for a hint of citrus that complements the poached pears beautifully. As an alternative for a gluten-free version, substitute the all-purpose flour with a gluten-free blend, ensuring you have the right binding agents to maintain the crust’s integrity.

Perfecting the Poached Pears

Poaching pears in Limoncello not only infuses them with rich flavors but also ensures they achieve a soft, silky texture. When choosing pears, look for ripe yet firm varieties like Bosc or Anjou, as they hold their shape well during cooking. To check for doneness, gently pierce a pear with a knife; it should slide in easily. If the pears are not tender after 20 minutes, allow them to poach for an additional 5-10 minutes while keeping an eye on the liquid level to avoid burning.

The poaching liquid is also valuable beyond just flavoring the pears. Once cooled, you can reduce the liquid on the stove for a syrupy glaze that adds a bit of shine and extra zest when drizzled over the finished tart. This step enhances both the visual appeal and the flavors, so I highly recommend saving and concentrating any remaining poaching liquid.

Finishing Touches and Serving Suggestions

Once assembled, allow the tart to chill for at least one hour, which helps the flavors meld and the filling firm up nicely. If you're making it a day ahead, you can store the assembled tart in the refrigerator without the pears; add them just before serving to prevent them from browning. A dusting of powdered sugar over the top right before serving adds an elegant touch, while a dollop of freshly whipped cream can enhance the creamy filling and provide a lovely contrast in texture.

For a playful variation, consider incorporating crushed pistachios or almonds on top of the pears for added crunch and visual appeal. Alternatively, swap the Limoncello for a different citrus liqueur like orange curaçao for a unique flavor profile. Remember, this tart not only serves beautifully for social gatherings but also makes for a delightful treat to enjoy while savoring a quiet evening at home.

Ingredients

Gather the following ingredients before you begin:

For the Tart Crust:

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 cup granulated sugar
1/4 teaspoon salt
1 egg yolk
3 tablespoons cold water

For the Poached Pears:

4 ripe pears, peeled, halved, and cored
1 cup Limoncello
1/2 cup water
1/4 cup granulated sugar
1 cinnamon stick

For the Filling:

1/2 cup heavy cream
1/4 cup mascarpone cheese
Zest of 1 lemon
2 tablespoons Limoncello
1 tablespoon powdered sugar

Make sure to prepare these ingredients ahead of time for a smoother cooking experience.

Instructions

Follow these steps to create the Limoncello Pear Tart:

Prepare the Tart Crust

In a large bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough holds together. Wrap it in plastic wrap and refrigerate for 30 minutes.

Poach the Pears

In a saucepan, combine Limoncello, water, sugar, and the cinnamon stick. Bring to a simmer and add the halved pears. Cook for about 15-20 minutes until tender, then let them cool in the poaching liquid.

Bake the Tart Crust

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork and bake for 20 minutes or until golden brown. Allow it to cool.

Prepare the Filling

In a mixing bowl, whip the heavy cream and mascarpone cheese together until soft peaks form. Add the lemon zest, Limoncello, and powdered sugar. Mix until combined.

Assemble the Tart

Spread the cream filling evenly in the cooled tart crust. Arrange the poached pear halves on top. Drizzle some of the poaching liquid over the pears for extra flavor.

Serve and Enjoy

Chill the tart in the refrigerator for at least an hour before serving. Slice and enjoy the delightful combination of flavors!

Enjoy your Limoncello Pear Tart and share it with friends or family!

Pro Tips

Make sure to choose ripe pears for the best flavor and texture. If you prefer a sweeter tart, add more sugar to the poaching liquid.

Ingredient Insights

Each component of the Limoncello Pear Tart serves a specific role in creating its delicate flavors and textures. The heavy cream and mascarpone in the filling lend a luxurious creaminess that beautifully balances the tartness of the Limoncello. If you prefer a lighter filling, you can substitute half of the mascarpone with Greek yogurt, which keeps the tangy flavor intact while reducing the fat content.

Mastering the zesting of the lemon is essential; it adds a fresh aroma that can uplift the overall taste of the tart. When zesting, be cautious to only take the bright yellow outer layer and avoid the bitter white pith underneath. This small step can dramatically enhance the tart's flavor profile and should not be overlooked.

Storage and Serving Tips

If you have leftovers, store the tart in an airtight container in the refrigerator for up to three days. However, the poached pears may lose their firmness slightly over time, so it’s best enjoyed fresh. You can always prepare the individual components ahead of time and assemble them just before serving to maintain optimal texture and flavor.

Consider pairing this tart with a glass of sparkling wine or a light dessert wine to complement the bright flavors of the Limoncello. This combination not only enhances the dining experience but also elevates the fresh fruit elements of the tart.

Questions About Recipes

→ Can I use regular pears instead of ripe ones?

Ripe pears are best as they provide better flavor and a softer texture after poaching.

→ What can I substitute for Limoncello?

If you don't have Limoncello, you can use lemon juice mixed with a bit of sugar for a similar flavor.

→ How do I store leftovers?

Store the tart in an airtight container in the refrigerator for up to 3 days.

→ Can I make the tart crust ahead of time?

Yes, you can prepare the tart crust a day in advance and keep it refrigerated until you're ready to bake.