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
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble the tarts: Neatly arrange the sliced pears inside each inner rectangle on the puff pastry, slightly overlapping the slices for a beautiful presentation.
- 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.
- 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.
- 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
