The easiest pear tart recipe you could ever make! With a puff pastry dough and a delicious spiced fruit filling.
Course
Dessert
Category
Baking
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings8
Calories228kcal
AutorElle
Ingredients
3-4large pears,firm but ripe, cored and thinly sliced
1/2tablespoonfreshly squeezed lemon juice
70gMascabado brown sugar,(1/2 cup loosely packed)
1tablespoonflour
1teaspooncinnamon(Ceylon)
1/4teaspoonground ginger
1roll fresh puff pastry sheet(280 g, 24 x 40 cm)
1,5tablespoonsunsalted butter,cut into thin slices or diced
1egg,lightly beaten for the egg wash
Method
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!
Notes
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.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.