Chiara’s Pear Torte - La Torta di Pere della Chiara
Prep time
Cook time
Total time
A simple, straightforward torte from Autentico by RolandoBeramendi
Recipe type: Dessert
Cuisine: Italian
Serves: 10 to 12
  • 1 Tbs. unsalted butter, softened
  • 1 cup plus 2 tablespoons of Demerara or Turbinado sugar
  • ½ cup all-purpose flour
  • ½ tsp. of aluminum-free baking powder
  • ¼ tsp. fine sea salt
  • 2 large eggs, lightly beaten
  • ½ cup heavy cream
  • 2 Tbs. dark rum
  • 1½ tsp. pure vanilla extract
  • 5 or 6 medium Bartlett, Bosc, or any other firm pears, peeled, cored and thinly sliced
  1. Preheat the oven to 350º. Thoroughly butter a 10 inch springform pan. Sprinkle the pan with 1 tablespoon of the sugar, covering the bottom and sides.
  2. In a large bowl whisk together the 1 cup of sugar with the flour, baking powder, salt, eggs, heavy cream, rum and vanilla to combine. Add the sliced pears and gently toss using your hands to coat the pears evenly. Pour the mixture into the prepared springform pans and evenly spread them. Sprinkle the remaining 1 tablespoon of sugar over the top of the pears.
  3. Place the pan on a baking sheet and place in the center of the oven until the top is golden, brown and firm to the touch - about 2 hours.
  4. Remove to a wire rack and cool for 5 minutes then run a sharp knife around the sides of the pan to ensure that the torte comes away from the sides easily.
  5. Cool completely, wrap in plastic and serve the following day to allow the flavors to develop.
Recipe by LaBellaSorella at