September 28, 2016

Ginger Pear Puff Pastry Tart

Ginger Pear Puff Pastry Tart from

A slice of this ginger pear puff pastry may have been my breakfast this morningโ€ฆ

The nearly translucent, 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 quickly to create an impressive and elegant tart, prime for entertaining… or early-morning snacking.

Ginger Pear Puff Pastry Tart from forkknifeswoon.comGinger Pear Puff Pastry Tart from

My recipe itself is nearly foolproof. Start with a sheet of thawed puff pastry, brush with heavenly, ginger-spiced, brown sugar-infused butter, and top with sliced pears. Alternating the curvy slices creates a lovely ribbed pattern that elevates the pastry from its humble ingredients list.

A quick trip in the oven, and the puff pastry rises into dozens of flaky layers around the golden, caramelized pears. It’s sweet, and decadent, and almost too easy.

This pastry 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 โ€“ any time of day!

Ginger Pear Puff Pastry Tart from forkknifeswoon.comGinger Pear Puff Pastry Tart from

Originally published on October 24th, 2012. Iโ€™m (slowly) going back through my recipe archives, updating some of my favorites with new photos and information.

Ginger Pear Puff Pastry Tart from

Ginger Pear Puff-Pastry Tart

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 Servings 1x


  • 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 7″ wide by 10″ long, or 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 at least ten minutes before slicing. Serve warm with vanilla ice cream or fresh whipped cream.

More Tasty Fall Baking:

Apple Cider Cinnamon Rolls

Caramel Apple Crumble Bars

Cider Baked Apples

Cranberry Pear Puff Pastry Turnovers

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  • Reply
    Kristen C.
    August 11, 2018 at 8:08 pm

    This was absolutely perfect! I used a whole sheet of puff pastry, doubled the glaze, and used pears that were not quite ripe yet- it was wonderful! I’m excited to try this technique with other fruits- apples, plums… so delicious! Thank you!

    • Reply
      September 10, 2018 at 1:16 pm

      Thank you, Kristen! I’m so happy to hear that!! Yes, it’s definitely adaptable to other fruit. I actually made an apple version this weekend ๐Ÿ™‚

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