Ginger Pear Puff-Pastry Tart

posted on October 24, 2012 by Laura 12 Comments

Ginger Pear Puff-Pastry Tart

A slice of this Ginger Pear Pastry may have been my breakfast this morning… The translucently-thin layers of fresh pear brushed with a sweet, spiced ginger sauce nestled seductively atop flaky, golden puff-pastry was just too much to resist. My own morning-impulses aside, this lovely little pastry is a beautiful, autumnal dessert and fantastically simple to boot. It comes together in minutes to create an impressive and elegant tart, prime for entertaining. This recipe also takes advantage of the limited lifespan of pears (which I swear are only perfectly ripe for about an hour of their short lives…), forgiving even to a slightly less-than-ripe or just so overly-soft specimen. Try it warm from the oven with a spoonful of vanilla bean ice cream – at any time of day.

Ginger Pear Puff-Pastry Tart

5.0 from 1 reviews
Ginger Pear Puff-Pastry Tart
Prep time
Cook time
Total time
Recipe by:
Yield: 4 Servings
  • 1 sheet of frozen puff pastry, defrosted
  • 2 pears, thinly sliced
  • 2 tbsp unsalted butter, melted
  • 1 tbsp brown sugar
  • 1 tsp fresh ginger, finely minced
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tbsp demerara sugar (or sanding sugar)
  1. Preheat oven to 400 degrees. Place the puff pastry on a clean, lightly-floured work surface. Cut a rectangle about 6" wide by 10" long, so that the puff-pastry is about 3/4" wider than the pear slices on each side. Place the pastry on a parchment paper-lined baking sheet.
  2. Combine the butter, brown sugar, ginger, vanilla extract and cinnamon, mixing well. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. Leaving a 3/4" border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.
  3. Brush the top of the pears with the remaining butter mixture, and sprinkle with the demerara sugar. Bake for 15-18 minutes or until the pastry is golden brown. Remove from oven and let cool for five minutes. Serve warm with vanilla ice cream or fresh whipped cream.


  • Reply Nels July 12, 2014 at 11:05 am

    Did you dock the dough where the pears lay and/or scribe a 3/4″ border so they will rise before loading the dough?

  • Reply Marcia November 26, 2013 at 11:49 am

    Made it this weekend following your recipe. It was divine, not too sweet and not too difficult to make. Only question I have is why my butter mixture turned out so much darker even before baking. Did you use regular brown sugar or light brown sugar, fresh ground cinnamon or pre-ground? I want to attempt it again for Thanksgiving. Any suggestions?
    Thank you.

    • Reply Laura December 2, 2013 at 2:37 pm

      Hi Marcia,

      First let me say that I’m so sorry not to reply to your comment before Thanksgiving – I hope that didn’t throw off your planning. I’ve been bouncing back and forth across the coasts due to a death in the family, and am just now settling back into FKS. I’m so glad you enjoyed the recipe. I used light brown sugar and pre-ground cinnamon for this recipe, but you could certainly use dark brown sugar or freshly-ground cinnamon if you prefer. How dark did the tart end up?

      • Reply Marcia December 2, 2013 at 3:35 pm

        So sorry for your loss, Laura. Thank you for taking the time to respond.
        That is exactly what I used (pre-ground cinnamon and light brown sugar) but for some reason it worked better the second time around. I think maybe I added too much cinnamon the first time. It turned out delicious both times, just prettier the second try.
        Thank you again.

  • Reply Sonia Tryhane November 24, 2013 at 8:45 pm

    I am not a baker, but I love to make new things or just try.
    I absolutely love fruit tarts. It’s very rare when I really like a tart. If you are not eating at a gourmet bakery the chances to find a fine tart is scarse.
    I will try your recipe and then will let you know how I did.

  • Reply Jim May 12, 2013 at 3:44 am

    What kind of pears did you use here?

    • Reply Laura May 12, 2013 at 1:27 pm

      Hi Jim, I used Bosc pears for this recipe, but you could also use Bartlett pears, which are more common.

      • Reply Sonia Tryhane November 24, 2013 at 8:53 pm

        Hi Laura.
        I find any other pear a bit blend at this time. My son and I are in love with Bartlett pears. Is that ok to use it, as well?

        • Reply Laura December 2, 2013 at 2:30 pm

          Definitely feel free to use your favorite, most flavorful pear. Much of the flavor of the tart comes directly from the pears, so look for the sweetest ones you can find. Bartlett would be fine… I’ve been enjoying some little Forelle pears lately too which have been great. Let me know how it turns out!

  • Reply Well Shiver My Timbers and Ginger My Pears! That's a Nice-Lookin' Tart! | December 17, 2012 at 1:48 am

    [...] Rustic Pear Tart with Saffron Pastry (adapted from Fork Knife Swoon) [...]

  • Reply Deepshikha D October 27, 2012 at 3:48 pm

    That looks so delicious! Love the combination of ginger and pear, never tried it before…

    • Reply Laura October 27, 2012 at 6:50 pm

      Thank you!! I hope you like it.

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