A warm, spiced dessert that feels like a hug in every bite, this Chai‑Spiced Pear & Almond Crumble Tart brings together tender pears, a buttery homemade crust, and a golden almond-oat topping. I like serving this tart when I want something that’s equal parts elegant and comforting—especially in cooler months. Whether I’m pairing it with a scoop of ice cream or enjoying it alongside a hot mug of tea, this tart never fails to satisfy.
Why You’ll Love This Recipe
I love how this recipe balances warmth and texture—chai spices infuse the pears with a cozy depth of flavor, while the crumble topping gives a nutty, golden crunch that contrasts perfectly with the juicy fruit. The homemade tart crust adds a buttery base that holds everything together beautifully. It’s a go-to for fall and winter entertaining, but I’ve also found it’s lovely any time I have ripe pears on hand and a craving for something homey but a little special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup cold unsalted butter, cubed
1/4 cup ice water
4 ripe pears, peeled, cored, and sliced
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon chai spice blend
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 cup rolled oats
1/2 cup chopped almonds
1/4 cup brown sugar
1/4 cup unsalted butter, melted
Directions
I start by making the tart crust. In a large bowl, I whisk together flour, sugar, and salt. Then I cut in cold butter until the mixture becomes crumbly with some small butter chunks visible. Gradually, I add ice water—just a tablespoon at a time—until the dough comes together. Once it’s ready, I shape it into a disk, wrap it, and let it chill for at least 30 minutes.
While the dough is chilling, I toss sliced pears in brown sugar, flour, chai spice, ginger, and cardamom to create a gently spiced filling. In a separate bowl, I mix oats, chopped almonds, brown sugar, and melted butter to form the crumble topping.
Once the dough is chilled, I roll it out into a 12-inch circle and press it into a 9-inch tart pan. I trim any excess and fill the shell with the pear mixture. Then I scatter the crumble topping over the top.
I bake the tart at 375°F (190°C) for 40–50 minutes until the crust turns golden, the crumble is nicely toasted, and the pear filling starts to bubble gently at the edges. After letting it cool slightly, I slice and serve it warm—it’s especially good with a little vanilla ice cream or whipped cream.
Servings and timing
Prep Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: about 8
Calories: approximately 320 kcal per slice
Variations
I like swapping out the pears for apples when I want a more classic fruit base. For a richer topping, I sometimes stir a tablespoon of almond butter into the crumble. If I’m making this tart for a gathering, I’ve also added dried cranberries or chopped dates to the filling for extra texture and flavor. And for a gluten-free version, I use a 1:1 gluten-free flour blend in both the crust and filling.
Storage/Reheating
I store leftover tart covered in the fridge for up to 4 days. To reheat, I pop individual slices in a 300°F (150°C) oven for about 10 minutes—just enough to warm the filling and crisp the crumble again. I’ve also frozen the whole tart (well-wrapped) for up to 2 months. Thawed overnight and gently reheated, it’s just as comforting as when freshly baked.
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FAQs
How do I make my own chai spice blend for this tart?
I mix ground cinnamon, ginger, cardamom, cloves, and a touch of black pepper. A basic ratio is 1 tsp cinnamon, 1/4 tsp each of the others.
Can I use canned or jarred pears instead of fresh?
I prefer fresh ripe pears for texture, but canned (drained well) can work in a pinch. I just reduce the sugar slightly if the pears are packed in syrup.
Can I use a pie pan instead of a tart pan?
Yes, I’ve used a standard 9-inch pie pan and it works well. The sides will be a little taller, but the crust and filling bake up the same.
Is it possible to make this tart vegan?
Absolutely—I use vegan butter in both the crust and crumble. Just double-check that the sugar is vegan-friendly too.
What’s the best way to serve this tart for a party?
I like baking it a few hours ahead and serving it warm with a scoop of ice cream or whipped cream. It looks beautiful on a dessert table and holds its shape nicely when sliced.
Conclusion
This Chai‑Spiced Pear & Almond Crumble Tart brings all the cozy, fragrant, and buttery elements I crave in a seasonal dessert. It’s perfect for impressing guests but easy enough to make for a quiet weekend treat. Whether I’m baking it to share or to savor over a few days, it always fills the kitchen with warmth and the plate with comfort.
📖 Recipe:
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Chai‑Spiced Pear & Almond Crumble Tart
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This chai-spiced pear & almond crumble tart combines tender, spiced pears with a buttery tart crust and a golden almond-oat topping. It’s a cozy, elegant dessert perfect for fall and winter gatherings or a special treat any time you have ripe pears on hand.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup cold unsalted butter, cubed
1/4 cup ice water
4 ripe pears, peeled, cored, and sliced
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon chai spice blend
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 cup rolled oats
1/2 cup chopped almonds
1/4 cup brown sugar
1/4 cup unsalted butter, melted
Instructions
- In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
- Cut in 1 cup cold cubed butter until mixture is crumbly with visible small butter chunks.
- Gradually add 1/4 cup ice water, 1 tablespoon at a time, until the dough comes together.
- Shape dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- In a separate bowl, toss sliced pears with 1/4 cup brown sugar, 2 tablespoons flour, 1 teaspoon chai spice, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cardamom.
- In another bowl, combine 1 cup oats, 1/2 cup chopped almonds, 1/4 cup brown sugar, and 1/4 cup melted butter to form crumble topping.
- Roll out chilled dough into a 12-inch circle and press into a 9-inch tart pan. Trim excess dough.
- Fill tart shell with pear mixture and sprinkle crumble topping evenly over pears.
- Bake at 375°F (190°C) for 40–50 minutes, until crust is golden, crumble is toasted, and filling is bubbling at edges.
- Cool slightly before slicing and serving warm. Optional: serve with vanilla ice cream or whipped cream.
Notes
Substitute pears with apples for a classic twist.
Add almond butter to the crumble for extra richness.
Mix in dried cranberries or chopped dates to the filling for more texture.
Use a gluten-free 1:1 flour blend for a gluten-free version.
Store leftovers covered in the fridge for up to 4 days.
Reheat slices at 300°F (150°C) for about 10 minutes.
The tart can be frozen (wrapped) for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
