Pear Tart with Puff Pastry

Pear Tart with Puff Pastry is a delicious recipe for Fall and holidays and the cooler season. It’s made with fresh pears and puff pastry; an easy dessert that comes together in no time. It’s delicious served warm with a good quality vanilla ice cream.

I love a warm Pear Puff Pastry Dessert recipe for last-minute company! This pear tart is made with delicious Bartlett pears! In fact, I love to set it in the middle of the table with a bunch of forks, and let my guests dig in :)

The pears are mixed with sugar, butter, and lemon for the best seasonal bite. This recipes is made with just 8 ingredients (9 if you add crystalized ginger)! After baking the crust gets nice and puffy and brown and sort of melts in your mouth with each bite.

Pear Tart with Puff Pastry

While apples get a lot of the dessert attention during the fall season, pears are my favorite fall-time fruit. I grew up with great memories canning pears with my mom, and also making chunky pear jam. I’d love a jar right now!

Why I love this recipe

• It comes together quickly with simple ingredients.
• I love to use Royal Riveria or Bartlett pears.
• It’s the best fall-time dessert that everyone loves.

We love this dessert because it’s quick, easy, and tastes like “Fall.” If you have a couple fresh pears on the counter, and puff pastry in the freezer, you are SET! Oh, and don’t froget the ice cream!

Ingredients for pear puff pastry dessert

• Large ripe pears: we use Royal Riviera or Bartlett (you can leave the skin on)
• Puff pastry (buy this in the freezer section)
• Sugar
• Cornstarch
• Lemon
• Butter
• Egg
• Crystalized ginger, optional, but really adds pizazz
• Turbinado sugar

How do you make a Pear Tart with Puff Pastry?

1. Line large baking sheet (with sides) with parchment paper.
2. Roll out one sheet of puff pastry according to package directions, keeping square.
3. Mix sugar, cornstarch, lemon juice, crystalized ginger, and sliced pears.
4. Pour pear mixture into center of puff pastry.
5. Fold edges up around sides, making a tart.
6. Brush edges of pie crust with egg white, and sprinkle generously with turbinado sugar.
7. Add butter pieces on top of pears, in three or four small pads.
8. Bake until crust is golden brown.
9. Allow to sit for 5 minutes before serving. Delicious with vanilla ice cream!

It’s delicious made with any kind of pear, but especially good made with Royal Riviera pears!

Tips and substitutions:

• You can also pick up pears from farm stands, or at your favorite grocery store!
• You don’t have to peel the pears for this recipe.
• Puff pastry is one of the most versatile dessert ingredients which I keep in my freezer at all times; there are so many ways to bake with it.

How do you serve this recipe?

In no time, the dessert was in the oven. A tart is super easy to make! When it’s done, serve immediately with scoops of vanilla ice cream.

Also, here’s one of my favorite fall green salads: Pear Romaine Lettuce Salad with Blue Cheese. And how about a Fall Epic Charcuterie Board for dinner (wink-wink) and then this tart for dessert. Or, we LOVE this chicken dish with pears, Roasted Chicken with Honey, Bacon, and Pears! So good!

How do you store a pear tart?

We store any leftovers on the counter in an air-tight container. I doesn’t have to go in the fridge. The leftovers are good for about 4-5 days (if there are any).

More pear recipes to try:

• Favorite Pear Salad
• Pear Quinoa Salad
• Bacon Pear Cobb Salad Recipe

5 stars (1 review)

Leave a Review

Get the Recipe:

Pear Tart with Puff Pastry

Pear Tart with Puff Pastry is a delicious recipe for Fall, made with fresh pears and puff pastry. It's so good served warm with ice cream.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Yield: 6

Print Recipe Pin Recipe Save RecipeSaved!

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• 2 large ripe pears, sliced (leave the skin on)
• 1 sheet puff pastry
• ⅛ cup sugar
• 2 Tbsp. corn starch
• Juice from half a lemon
• 1 Tbsp. butter
• 1 egg, separated
• ¼ cup crystalized ginger, optional
• Turbinado sugar, sugar in the raw

Instructions

 

• Preheat oven to 425 degree F.
• Line large baking sheet (with sides) with parchment paper.
• Roll out one sheet of puff pastry according to package directions, keeping square.
• In medium bowl, mix sugar, cornstarch, lemon juice, crystalized ginger, and sliced pears.
• Pour pear mixture into center of puff pastry.
• Fold edges up around sides, making a tart.
• Brush edges of pie crust with egg white, and sprinkle generously with turbinado sugar.
• Add butter pieces on top of pears, in three or four small pads.
• Bake for approximately 25 minutes or until crust is golden brown.
• Allow to sit for 5 minutes before serving. Delicious with vanilla ice cream!

Notes

Reposted from NOV 2017.

Cuisine: American

Course: Dessert

Author: Sandy / Reluctant Entertainer

Calories: 344kcal, Carbohydrates: 41g, Protein: 4g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 130mg, Potassium: 96mg, Fiber: 2g, Sugar: 15g, Vitamin A: 118IU, Vitamin C: 3mg, Calcium: 14mg, Iron: 1mg

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!