Topped with spiced brown sugar, these pear tarts with puff pastry are great for snacks or dessert. A perfect balance of sweet, spice, and buttery goodness in every bite!
There really is no need to prepare your dough for hours to get a good puff pastry.
There are now many good brands that you can readily buy in the frozen section of any supermarket. So, if you have not tried those yet, this is an excellent snack to get you started.
First, I recommend sampling (i.e., tasting) the pear you intend to use for this pear tart recipe. It will help you decide if you should add more sugar or use less than what’s indicated.
I prefer to prepare mine on the less sweet side because I typically add more sugar when serving these tarts.
So, if you’re not sure, just do the same thing!
IF YOU WANT MORE RECIPES USING PUFF PASTRY, THEN YOU WILL LOVE THESE POSTS!
- Puff pastry – thawed and ready for unrolling for the pear tart.
- Pears – peeled, cored, cut into half, then into thin slices.
- Butter – cut it into tiny bits since you need to place it on top of the sliced pear.
- Brown sugar – you can use any type of brown sugar you have. For reference, I use demerara in this recipe because that’s what I have on hand.
- Spices – a combination of cinnamon powder, ground cardamom, ground nutmeg, and a pinch of salt.
- Egg – you only need this for brushing the pastry to give the pear tart a nice, golden color once they’re out of the oven.
Start by preheating your oven to 200°C (375°F).
Combine the brown sugar, cinnamon powder, ground cardamom, nutmeg, and salt in a small bowl; mix, then set aside (photo 1).
Unroll the puff pastry on a flat surface and cut it into nine portions (photo 2).
Place them on top of a tray lined with a baking sheet, then brush each portion with the beaten egg.
Sprinkle some off the spices and sugar mixture, avoiding the sides of the pastry.
Arrange a sliced pear in the middle of the pastry (photo 3).
Sprinkle more of the sugar and spices mixture on top of the pear.
Dot each pear with two bits of butter (photo 4).
Place the baking tray in the middle of the oven for eighteen to twenty minutes, or until the top has turned golden.
Serve your pear puff pastry tart, and sprinkle some powdered sugar on top, if desired.
- Make sure the puff pastry is completely thawed before you start to unroll it. A light dusting of flour on top of the flat surface and top of the puff pastry will help keep it dry.
- Chop the pears into thin slices. It helps ensure that they are cooked once you take the tarts out of the oven.
- Watch the amount of butter that you place on each tart; adding too much might make the sides of the pear slightly mushy.
- Other spices. If you want to give your pear tart a warmer feeling, add ground cloves in the mix of spices.
- White sugar. You can use white sugar instead of brown if that’s what you prefer. But note that the tart will be less golden in color once baked.
I would not recommend it.
These pear puff pastry tarts are best served when they’ve just come out of the oven. The longer you keep them, the softer they become.
The simplest way is to dust it with powdered sugar.
However, if you are serving it fresh out of the oven, a scoop of vanilla ice cream or some whipped cream on top are also excellent options.
Hard to say no to this pear tart with puff pastry, right? 🙂
IF YOU LIKE MORE IDEAS FOR FALL RECIPES, THEN YOU SHOULD CHECK OUT THESE POSTS!
Easy Pear Puff Pastry Tart Recipe
- 2 tbsp brown sugar
- 1/2 tsp cinnamon powder
- 1/4 tsp ground cardamom
- pinch nutmeg
- pinch salt
- 1 roll puff pastry, thawed
- 5 pcs small pears, peeled, cored, halved and cut into thin slices
- 1 egg, beated
- 1 & 1/2 tbsp butter, cut into bits
- Start by preheating your oven to 200°C (375°F).
- Using a small bowl, combine the brown sugar, cinnamon powder, ground cardamom, nutmeg, and salt. Set aside.
- Unroll the puff pastry on a flat surface and cut it into 9 (almost equal) portions.
- Place them on top of a tray lined with a baking sheet, then brush each portion with the beaten egg.
- Sprinkle some off the spices and sugar mixture, avoiding the sides of the pastry.
- Arrange a halved, sliced pear in the middle of the pastry.
- Sprinkle more of the sugar and spices mixture on top of the pear.
- Dot each pear with two bits of butter.
- Place the tray in the middle of the oven for 18 to 20 minutes, or until the top has turned golden.
- Sprinkle some powdered sugar on your pear tart with puff pastry, if desired.
- Cook’s Tip #1: Ensure that the puff pastry is completely thawed before you start to unroll it. A light dusting of flour on top of the flat surface and top of the puff pastry will help keep it dry.
- Cook’s Tip #2: Cut the pears into thin slices. The thinner they are sliced, the quicker they will be cooked in the oven.
- Cook’s Tip #3: Do not put too much butter on top of the pears; just enough to help cook the pears.