October 24, 2012

Ginger Pear Puff-Pastry Tart

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 2 reviews
Ginger Pear Puff-Pastry Tart
 
Prep time
Cook time
Total time
 
Recipe by:
Yield: 4 Servings
Ingredients
  • 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)
Instructions
  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.

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20 Comments

  • Reply
    Laura
    July 26, 2016 at 11:05 am

    Is there an alternative to sanding sugar? Can I use granulated sugar or powdered sugar?

    • Reply
      Laura
      July 26, 2016 at 11:48 am

      Hi, Laura! I would use the coarsest sugar you can find. Demarara is best, but raw sugar, or even organic cane sugar (which tends to be coarser than conventional granulated sugar), are also good choices, and hold up well while baking. Definitely avoid powdered sugar, which will melt weirdly in the oven. Hope that helps! Enjoy!

  • Reply
    Pear Ginger Tart | L'Onde D'Espoir
    December 22, 2015 at 11:14 am

    […] Recipe:Β ForkKnifeSwoon […]

  • Reply
    Super Easy Pear Tart
    December 7, 2015 at 8:30 pm

    […] beautiful blog, Fork Knife Swoon! I just love her photos. You can check out the original recipe HERE. All I did was strive to make it even easier…if that’s possible! I’m telling you, […]

  • Reply
    Terri
    November 16, 2015 at 2:02 pm

    Great and easy recipe. I needed to use apples, so substituted for the pears and
    worked fine. My husband said it tasted like something from a bakery in France.
    Complements to you. Will try the pears next time.

    • Reply
      Laura
      November 16, 2015 at 2:25 pm

      Thanks, Terri! So glad you and your husband enjoyed the recipe!

  • Reply
    Sofia
    August 27, 2015 at 2:44 am

    Hi

    I really loved the look of your recipe. I’m going to be making it so fingers crossed it goes well. It should do because it’s pretty simple but it looks swell. Have you got any tips?

  • Reply
    Maria
    March 2, 2015 at 1:25 am

    what a wonderful way to start my Monday morning, the tart look amazing!

  • 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.
    Thanks

  • 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?
        thanks

        • 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! | HoneyMash.com
    December 17, 2012 at 1:48 am

    […] Rustic Pear Tart with Saffron PastryΒ (adapted fromΒ 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.