This quick and easy pear tart with puff pastry recipe is the perfect thing for when you want a fantastic tasting dessert that is lightning fast to prepare. Sliced pears are tossed with unrefined brown sugar and warming spices and then spread in a layer over store-bought puff pastry and baked in the oven until golden and flaky. So simple, so delicious!
You could even consider this a French pear tart as the inspiration comes from our last trip to the Provence where we enjoyed a spectacular pear tart, which I can only image was made exactly this this one. Although simple, with some testing and tweaking, here is my version of that memorable puff pastry pear tart. If you enjoyed the film “A Good Year” with Russell Crowe, then you should definitely go to Cucuron in Provence.
The director Ridley Scott shot this beautiful film there, among other things. There are some recommended restaurants and of course the impressive scenery that makes you feel like you’re in the middle of a movie. I can highly recommend the restaurant “Le 20 Gourmet“. Not only are you surrounded by the beautiful scenery of the Place de L’Etang, but the food is fantastic and the service is extremely friendly. And, I was able to enjoy the delicious pear tart in the Le Cercle de Cucuron bar, a rustic and typically French small restaurant, located just around the corner. The whole region is simply beautiful for enjyong a typical Provence holiday. And the delicious tart was the cherry on the top. And that is why I am sharing my version of it here, which is pretty close to the original.
Everything you’ll need to make this pear puff pastry tart
- Puff Pastry: choose all-butter puff pastry, it makes this pear tart taste even more decadent!
- Pears: The pears should be firm but ripe — be sure they’re not overripe! I like to use Italian Abate Fetel pears, however Williams Christ and Santa Maria are also good choices. You can also do a mix of pears and apples as they compliment each other perfectly.
- Lemon juice: a little lemon juice keeps the pears from turning brown as they oxidise.
- Brown sugar: I use Mascabado sugar which is unrefined and adds caramel like flavour to baking.
- Spices: Cinnamon is a classic and a must have for this recipe. Ginger is added for a just a hint of spice.
- Flour: A tablespoon of flour is used for thickening the filling.
- Butter: Adding a little on top of the filling gives it a extra bit of caramelised delicious.
- Egg Wash: Brushed around the edges of the puff pastry to give I that amazing golden brown colour.
How to adapt this pear tart recipe
I love to add a lot of fruit to my tart, but you could also reduce this to 3 pears. Or you could use a mix of apples and pears. Some pear tart recipes also like to arrange the pear slices in a pattern. This of course, would mean you would need to use less pears so they don’t overlap, and also cut them longwise rather than crosswise as I do.
Another idea would be to make tartlets (smaller squares), as I do for my mushrooms tart recipe. Then you have a more puff pastry crust in every bite. And for fans of nuts you could also add a sprinkle of shaved almonds to either the fruit mix or a sprinkle before serving. No matter how you adapt this recipe, one thing remains the same — it’s quick, easy and delicious!
If you like this recipe, then try one of these favourites:
- Oma’s Pear Tart
- Oma’s Apple Crumble (APFELKRÜMEL)
- Apple Crumb Cake
- German Apple Torte
- Easy Apple Pear Phyllo Tart
Easy Pear Tart with Puff Pastry
- 3-4 large pears, firm but ripe, cored and thinly sliced
- 1/2 tablespoon freshly squeezed lemon juice
- 70 g Mascabado brown sugar, (1/2 cup loosely packed)
- 1 tablespoon flour
- 1 teaspoon cinnamon (Ceylon)
- 1/4 teaspoon ground ginger
- 1 roll fresh puff pastry sheet (280 g, 24 x 40 cm)
- 1,5 tablespoons unsalted butter, cut into thin slices or diced
- 1 egg, lightly beaten for the egg wash
Preheat oven to 430°F / 220°C (200°C fan-assisted).
In a large bowl, toss the sliced pears with lemon juice, then add the brown sugar, flour, cinnamon, and ginger powder and toss again until evenly coated.
Roll out the puff pastry on a parchment paper lined baking sheet, and arrange the fruit slices in the middle leaving a 2,5 cm (1 inch) border.
Fold the edges of the puff pastry over the fruit filling, and then brush the edges of the dough with the egg wash. Place the dollops of butter evenly over fruit.
Transfer to the preheated oven and bake bake 25 minutes, until puff pastry is golden brown.
Use the parchment paper to transfer the tart to a cutting board. Cut into 8 squares. Serve warm and enjoy!
- Use 3 or 4 large pears, depending how much fruit you like. If the pears are very ripe they may have a lot of extra juices that run out beyond the puff pastry shell.
- You can also switch out pears for apples in the recipe. Or do a mix of apples and pears.
- This pear tart recipe tastes best served fresh out of the oven or while it is still slightly warm. Leftovers also taste pretty great; this tart stores well for 2 days in the fridge and can be reheated in the oven.
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