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Apple Pear Tart

By Annette Anderson & Rayshal Spalding

This apple and pear tart with spiced orange glaze captures the essence of what fall tastes like in Idaho. Layers of fresh, locally grown apples and pears have been thinly sliced and placed within a warm delicate bed of phyllo dough and covered in a mouthwatering glaze made from a unique combination of persimmons, pears, freshly squeezed orange juice and your favorite fall spices; cinnamon, nutmeg, ginger and cloves. The fruit naturally sweeten the tart (with only a whisper of added sugar), while the array of fall spices boldly compliment and bring out the bright flavors of the fruit. This is a tart you can serve with Vandal pride at your next holiday feast, knowing you are serving your guests a healthy and delicious little slice of Idaho.

  • Yield: 12 portions  
  • Portion: 2 ½ inch slice
  • Oven: 350 degrees
  • Bake: 30-40 minutes



  • 2 large oranges, juiced; approx. 1 cup
  • 1 cup water
  • 2 persimmons; cored, peeled, diced
  • 1 red pear; cored peeled, diced
  • 1 Tbsp. orange zest
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 Tbsp. fresh ginger; peeled & minced


  • 4-6 sheets of Phyllo dough
  • 1 tsp. olive oil
  • 2 granny smith apples; cored, thinly sliced
  • 2 red pears; cored, thinly sliced
  • 2 Tbsp. pecans, finely chopped
  • 1 tsp. cinnamon-sugar mixture (1 tsp sugar, ¼ tsp cinnamon; dash of nutmeg & cloves, if desired)


Preheat oven to 350 F

For Glaze

Place all glaze ingredients in a medium saucepan and bring to a boil.  Reduce heat, cover and simmer, stirring occasionally until pears and persimmons are soft, approximately 1 hour. Remove from heat, puree in food processor until smooth.  Set aside. (Makes approximately 2 cups of glaze.) 

For Tart

Wash, core and thinly slice apples and pears. Set aside. With a pastry brush, lightly oil the bottom and sides of a pie pan or tart pan with olive oil or spray liberally with non-stick cooking spray. Carefully separate phyllo sheets (1 or 2 at a time) and line pan, lightly brush with olive oil, and place another layer of phyllo.  Repeat until there are 4-6 layers. Fan out a layer of apples along the bottom of the pan, add ¼ c of glaze and evenly distribute over the apples with a spatula.  Fan out a layer of pears, add glaze, and repeat until there are 4-5 layers of alternating fruit. Cut excess phyllo off with kitchen shears, leaving an approximate 1 to 2-inch lip and tuck under the edge of the remaining phyllo. Brush with olive oil.  Sprinkle the whole tart with cinnamon-sugar mixture. Top with pecans. Using aluminum foil, cover the edges of the tart.  Bake for 20 minutes.  Remove foil, bake for an additional 10 minutes or until fruit is tender.  Remove from the oven, cool.  Serve while warm.

Nutrition Facts (1 serving): Cal-110, Fat-2g, Sat Fat-0g, Prot-1g, Carb-2g, Fiber-4g, Sodium-40mg

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