Why You’ll Love Chai Spiced Pear Almond Crumble Tart Recipe

This tart strikes a lovely balance between fruitiness, spice, and crunch. The pears bring natural sweetness and softness, the chai spice blend adds aromatic warmth, and the almond‑oat crumble gives a satisfying, nutty crunch. It doesn’t require advanced baking skills — easy enough for a weekend bake, yet elegant enough for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pastry: 2 cups all‑purpose flour, ½ cup granulated sugar, ¼ teaspoon salt, 1 cup cold unsalted butter (cubed), ¼ cup ice water
Filling: 4 ripe pears (peeled, cored and sliced), ¼ cup brown sugar, 2 tablespoons all‑purpose flour, 1 teaspoon chai spice blend, ½ teaspoon ground ginger, ¼ teaspoon ground cardamom
Crumble topping: 1 cup rolled oats, ½ cup chopped almonds, ¼ cup brown sugar, ¼ cup melted unsalted butter

Directions

Make the pastry. In a large bowl, whisk flour, granulated sugar, and salt. Cut in the cold cubed butter (with a pastry cutter or your fingers) until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, gently mixing until the dough just comes together. Form into a flat disk, wrap in plastic wrap, and chill for at least 30 minutes.
Prepare the filling. In a bowl, toss the sliced pears with brown sugar, flour, chai spice blend, ground ginger, and cardamom until all slices are evenly coated.
Make the crumble topping. In another bowl, combine the rolled oats, chopped almonds, brown sugar, and melted butter, stirring until the mixture becomes crumbly.
Assemble the tart. On a lightly floured surface, roll out the chilled dough into a 12‑inch circle. Gently transfer it to a 9‑inch tart pan (a removable‑bottom pan works best), pressing dough into the base and up the sides; trim any excess dough.
Fill and top. Pour the spiced pear filling into the crust and spread evenly. Sprinkle the oat‑almond crumble topping over the pears in an even layer.
Bake. Preheat oven to 375°F (190°C). Place the tart on a baking sheet (to catch any drips) and bake for 40–50 minutes, until the crust is golden brown and the filling bubbles up around the edges.
Cool and serve. Let the tart cool slightly before slicing — this helps the filling set. It’s especially lovely served warm, possibly with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and timing

Servings: 8 slices
Total time: approx. 1 hour 20 minutes (about 30 minutes prep, 30+ minutes chilling, 40–50 minutes baking)

Variations

Swap the pears for apples, peaches, or seasonal berries for a different fruit twist.
Replace almonds with walnuts, pecans, or hazelnuts — or even shredded coconut — in the crumble for a new texture and flavor.
Adjust the spice profile: add a pinch of nutmeg or allspice, or increase/decrease the chai spice amount to your taste.

Storage/Reheating

After the tart cools completely, wrap it loosely with plastic wrap or foil. You can store it at room temperature for 1–2 days. For longer storage, refrigerate — it should stay good for up to 3–4 days. To reheat, warm slices gently in a low oven (about 300 °F / 150 °C) for a few minutes to revive the crumble’s crispness.

FAQs

Can I use canned or frozen pears instead of fresh?

Fresh pears are strongly recommended. Canned or frozen pears tend to be too soft or watery and may make the tart soggy.

Which pear varieties work best?

Firmer, slightly sweet varieties like Bosc or Anjou hold their shape well during baking and offer a nice texture and flavor.

Can I make the dough ahead of time?

Yes — you can prepare the pastry dough up to 2 days in advance. Keep it chilled in the fridge. Before rolling, let it sit at room temperature just long enough to make it pliable.

Is the tart very sweet?

The sweetness comes mostly from the pears and brown sugar, giving a balanced sweetness. If you prefer less sweetness, reduce the sugar slightly in the filling.

Can I substitute the almonds in the crumble?

Absolutely. You can use walnuts, pecans, hazelnuts — or even a mixture. You might also add shredded coconut or seeds for added texture.

What if I don’t have a tart pan with a removable bottom?

You can use a regular pie dish, though the edges may not be as tall or crisp. The overall result will still be delicious.

Can I make this tart gluten‑free?

Yes — substitute the all-purpose flour with a gluten‑free flour blend, and ensure the oats are certified gluten‑free.

Can I make the tart vegan?

Yes. Use vegan butter instead of regular butter. The rest of the ingredients are naturally dairy‑free, so this tart can easily be made vegan-friendly.

How do I know when the tart is done baking?

The tart is ready when the crust is golden brown and the filling bubbles up around the edges. The crumble topping should look crisp and lightly browned.

What’s the best way to serve it?

Serve the tart warm, ideally with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A sprinkle of extra cinnamon or a drizzle of caramel sauce adds a lovely finishing touch.

Conclusion

This Chai Spiced Pear Almond Crumble Tart brings together the cozy warmth of chai spices, the natural sweetness of pears, and the satisfying crunch of almond‑oat crumble — all baked into a buttery, flaky crust. It’s a comforting dessert that feels special but is simple enough for any home baker. Whether you bake it for a quiet evening at home or share it at a gathering, it’s sure to delight.