No other recipe have I been asked for more than this easy, yet elegant Bavarian Pear Torte. As a young bride, it was that special recipe that fooled others into assuming my culinary skills were much more advanced than they actually were. This is delicious served as a dessert or perfect for a breakfast or brunch. It’s been a staple at our Easter brunch for years.
This recipe originally came from a gifted Bed and Breakfast cookbook, but through the years, I have adapted this Pear torte recipe and used various fruits, with both fresh and canned variations working well.
If there’s something simple you want to whip up, yet wow your guests at the same time, this Bavarian Pear Torte is the perfect recipe to try.
I’ve made this so many times and have never gotten a picture of what a piece of this amazing torte looks like because as soon as it hits the table, it’s devoured. Imagine my delight when one of my readers, Tessa, sent me hers. I love that she didn’t even peel it entirely and it was still a hit. As you can see, any shape pan works. Her presentation is beautiful!
Recipe: Bavarian Pear Torte
Summary: This easy, yet elegant, pear torte leaves everyone asking for more (and wanting the recipe).
Ingredients
- Crust
- 1/2 cup butter or margarine
- 1/3 cup sugar
- 1/4 teaspoon vanilla
- 1 cup flour
- Filling
- 8 ounces cream cheese
- 1 egg
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 4 cups peeled pears, sliced thin
- 1/3 cup sugar
- 1/2 tsp cinnamon
- 1/4 cup sliced almonds (This tops the torte beautifully, but I have omitted it often, and it’s still delicious.)
Instructions
- Mix butter, sugar, vanilla, and flour.
- Press into bottom of a 10 inch deep dish pie pan.
- Mix cream cheese, egg, sugar, and vanilla.
- Pour into pastry-lined pan.
- Toss together pear, sugar and cinnamon.
- Arrange over cream cheese mixture as desired.
- Sprinkle almonds on top.
- Bake at 400 degrees for 10 minutes and 350 degrees for 25 more minutes. Allow to cool before removing from pan.
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 8
any idea whether well drained home canned pears would work? I have those in abundance, and this looks amazing.
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Jen Reply:
April 2nd, 2012 at 6:05 pm
Yes, I used the can pears all the time when fresh pears are too expensive. In fact, I am pretty sure that the picture I have used canned pears. 🙂
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sarah @ naturally domestic Reply:
April 3rd, 2012 at 12:27 am
Oh wonderful, thank you! Can’t wait to try it!!!
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I wonder if there is a way to make this gluten free, and with something I have on hand. It sounds yummy!
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The pear recipe is missing a vital piece of information. How many pears and what size?
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Jen Reply:
August 28th, 2013 at 10:37 pm
It states four cups of sliced pears in the list of ingredients, so I didn’t really say exactly how many pears that will equal since size varies so much. You will love the recipe. It’s one of our favorites.
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This is a great recipe – just delicious! I only had one pear, so I made with with a mixture of apples and pears together. It came out wonderful. I can’t wait to try it with all pears!
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Jen Reply:
December 27th, 2013 at 3:13 pm
So glad you enjoyed it. It’s such a yummy one. 🙂
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I made this yesterday. It’s wonderful! I used pecans (what I had on hand) and did not peel the pears, instead I sliced them thin and laid them in the circular pattern of the pan and it looked beautiful (I tried to include a photo, won’t let me) thanks for the recipe it’s a keeper.
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Jen Reply:
June 30th, 2014 at 10:23 am
So glad to hear it turned out well. I would LOVE to see a photo and add it here. Can you email it to beautyandbedlam@gmail.com? Thanks 🙂
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