Description
Craving something cozy, fruity, and just the right amount of fancy without the fuss? This pear tart brings nostalgic charm with modern ease. Perfect for any season, this dessert highlights ripe pears in a buttery crust with warm spices and optional flair.
Ingredients
4 ripe but firm pears (Bosc or Bartlett work best)
1 sheet of refrigerated puff pastry (or homemade tart dough)
3 tbsp unsalted butter (melted)
1/4 cup light brown sugar
1 tsp cinnamon
1 tsp vanilla bean
1 tbsp lemon juice
Optional: 2 tbsp apricot preserves
Optional: 1/4 tsp ground cardamom
Optional: honey instead of sugar
Optional: 1/2 cup ricotta or mascarpone + 1 tbsp powdered sugar (for creamy layer)
Optional: almond flour crust (for gluten-free version)
Instructions
1. Preheat your oven to 400°F (205°C). Line a baking tray with parchment paper.
2. Roll out puff pastry into a 10×14-inch rectangle. Score a 1/2-inch border and prick the center.
3. Mix melted butter, sugar, cinnamon, and vanilla in a bowl.
4. Thinly slice pears and toss with lemon juice.
5. Layer pears inside the border, overlapping like autumn leaves.
6. Brush butter mixture over pears.
7. Bake for 35 minutes until golden and puffed.
8. Optional: Brush with warmed apricot preserves after baking.
9. Cool slightly before slicing. Serve warm or room temperature.
Notes
Serve with vanilla bean ice cream, honey-lavender syrup, candied pecans, or whipped mascarpone.
Add lemon zest before baking for a fresh zing.
Refrigerate leftovers up to 3 days. Reheat at 325°F for 5–10 minutes.
Use leftovers for breakfast or in muffins.
Frangipane or almond cream can be added under pears for fancier variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pear tart, fall dessert, puff pastry, easy tart