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Easy Puff Pastry Pear Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 130 reviews
  • Author: Stacy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 tarts 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Description

Delightfully simple and elegant, these Easy Puff Pastry Pear Tarts are perfect for a quick dessert or a sophisticated snack. Featuring ripe pears, warm cinnamon, and flaky puff pastry, each tart is beautifully finished with a glaze of fig jam and a sprinkle of toasted almonds, providing a wonderful combination of sweetness and crunch.


Ingredients

Units Scale

Pear Mixture

  • 3 to 4 ripe pears, cleaned, thinly sliced (do not peel), and patted dry
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon coarse salt

Puff Pastry & Toppings

  • 17.3 ounce package (2 sheets) puff pastry, thawed but still cold
  • 1 egg
  • 1 teaspoon milk
  • 1/4 cup fig jam (warmed slightly, just so it’s loose enough to brush)
  • 1/3 cup sliced almonds, lightly toasted
  • Powdered sugar, for dusting

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 400 degrees F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Toss pears with seasoning: In a bowl, gently combine the sliced pears with lemon juice, granulated sugar, brown sugar, cinnamon, and salt. Set this mixture aside so the flavors meld.
  3. Prepare the puff pastry: Unfold the thawed puff pastry sheets and cut each sheet into thirds vertically, creating 6 strips. Then cut each strip in half horizontally to get a total of 12 rectangles measuring approximately 4 1/4 by 3 inches.
  4. Arrange and score the pastry: Place the 12 rectangles on the prepared baking sheets, spacing them 2 to 3 inches apart. Score each pastry about 1/2-inch from the edges to create an inner rectangle; do not cut all the way through. Use a fork to poke about 6 holes inside the inner rectangle to prevent the center from puffing up.
  5. Apply egg wash: Whisk the egg and milk together, then brush this egg wash over the edges of each pastry rectangle to promote a golden, glossy finish.
  6. Assemble the tarts: Neatly arrange the sliced pears inside each inner rectangle on the puff pastry, slightly overlapping the slices for a beautiful presentation.
  7. Bake the tarts: Place the baking sheets in the oven and bake for 15 to 20 minutes until the puff pastry is golden brown and the pears are tender.
  8. Glaze and garnish: Remove the tarts from the oven and immediately brush the pear slices with the warmed fig jam for a shiny finish. Sprinkle toasted sliced almonds over the top for added texture.
  9. Cool and serve: Allow the tarts to cool completely before lightly dusting them with powdered sugar. Serve and enjoy these delightful treats.

Notes

  • Make sure the puff pastry is cold before cutting and baking for best puffing results.
  • Use ripe but firm pears to maintain shape during baking.
  • Warming the fig jam slightly makes it easier to brush evenly over the pears.
  • Lightly toasting the almonds enhances their flavor and crunch.
  • These tarts are best served the same day but can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

  • Serving Size: 1 tart
  • Calories: 220
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg