Pepperidge Farm® Puff Pastry Pear Tart with Nutella
This week I whipped up a yummy dessert for the family. Keeping Halloween in mind, and wanting to use the pears on my counter, I pulled out a box of Pepperidge Farm® Puff Pastry and a jar of Nutella, and I was set.
Taking Puffection in my own hands, I created a fun, tasty, light Halloween dessert.
Pepperidge Farm Puff Pastry—is a key ingredient in the creation of simple yet impressive appetizers, entrées and desserts. I call it a “no-fail” ingredient to have on hand, because all you do is thaw it for 40 minutes, and then the creation is left up to your imagination.
It’s perfect to work with for home cooks like myself.
It’s sold in the freezer section of grocery stores in both Sheets and Shells. It bakes to a golden, flaky goodness in a wide range of forms, from individual cups when shaped within a muffin tin, to playful shapes that signal tasty holiday fun.
Like my pumpkin, on which I scored out a shape.
I called my husband downstairs to help spread the Nutella (so I could snap a photo). Boom!
We sliced pears on top of that. Beautiful Comice pears. Yum!
I sprinkled it with brown sugar, and then salted it with sea salt. Yes!
And then, out of the oven.
We served it with Umqua Maple Nut ice cream, which really made the dessert complete!
I’d say entertaining-worthy, for sure.
What are some creative ways you’ve used puff pastry in your cooking?
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Recipe: Puff-Pastry Pear Tart with Nutella {ReluctantEntertainer.com}
Summary: An elegant dessert that is made in minutes. This recipe will make “2” pumpkins.
Ingredients
- 1 sheet 17 1/4-ounce package frozen Pepperidge Farm® Puff Pastry sheets, thawed
- 1/4 cup Nutella
- 1 large pear, peeled and sliced thinly
- 1/4 cup brown sugar
- Sea salt
- Pecans, chopped finely (optional)
Instructions
- Preheat oven to 400°F. Roll out pastry square on work surface and score with a knife to the shape of a pumpkin.
- Spread the Nutella in the center of the pumpkin, leaving 1 inch around the outside.
- Layer the pear slices evenly on top of the Nutella.
- Sprinkle with brown sugar.
- Lightly salt.
- Bring the edges up and over (pinch) to make an outside crust around the outside.
- Bake until pastry is golden brown about 25 minutes.
- Serve warm with ice cream.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 6
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You can head over to Puff Pastry’s Facebook page and share your own Halloween Puff Pastry recipes there, or visit Puff Pastry for more recipes, tips and how-to videos.
Pepperidge Farm has provided me with a stipend for time and materials invested in the Pepperidge Farm® Puff Pastry Halloween challenge, but as always, all opinions are my own.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Umm. You had this preggo at Nutella.
I love puff pastry, and use it often. This dessert looks delicious, Sandy!
Hi Sandy,
I just wanted to let you know that after reading your book awhile back and following your blog for awhile as well, I finally let go of all my perfectionist tendencies and had an “impromptu” dinner party. I usually take on the big holiday entertaining for my family but I rarely have friends over because my house isn’t exactly as I would like it to be. Well I finally realized that while I was waiting for my house to be perfect I was missing out on a lot of opportunities to connect with friends and family. I was finally able to reciprocate with a dinner tonight with a friend who often entertains our family. It wasn’t perfect and it was a little stressful but her gratitude made it all worthwhile. Thank-you for giving me the push I needed to be brave and enjoy the blessing of being a hostess!
Cute and yummy! I use puff pastry to make little crab puffs…to die for.
I love using puff pastry for tarts, danish, cheese straws and to top pot pies. A box in the freezer can be a real time saver and company pleaser. The little shells are super easy too! Thanks for sharing your pear and Nutella recipe, Sandy and have a great weekend!
I love puff pastry. One of my favorites is to wrap it around salmon and bake it. Your tart looks amazing!
Mmmmm this looks so good! I don’t use puff pastry often enough, but I would love to make some Danish like the ones I had last week – pear & apple, so good & easy!
I love puff pastry anything. This looks easy and incredibly delish!!
This would also be lovely with dulche de leche and pear or apples. Thanks for the easy idea, Sandy!
i love puff pastry sprinkled with butter, parmesan and garlic – it’s a really light and airy garlic bread-esque outcome and SO delicious! although i have to be honest, i usually use puff pastry for “homemade” cinnamon rolls. they always turn out perfect, and i can change up the fillings!
Mashed bananas and Nutella are favorites here!! Then again, a spoonful right out of the jar is equally satisfying! :)