Ginger Pear Puff Pastry Tart

An elegant – yet simple – pear puff pastry tart recipe, highlighting fresh, seasonal pears, ginger, cinnamon, vanilla, and flaky, buttery pastry. Perfect for easy entertaining!

ginger pear puff pastry tart

A slice of this ginger pear puff pastry may have been my breakfast this morning…

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.

pile of fresh pears

Why you’ll love this pear puff pastry tart:

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 – any time of day!

moody bowl of pears

The ingredients for this pear puff pastry tart

This pear tart comes together quickly with just 8 ingredients. Here’s what you’ll need:

  • puff pastry: the flaky, buttery base of this tart. Store-bought frozen pastry works well (look for an all-butter version if you can find it!), and homemade puff pastry would take this tart to a whole other level.
  • pears: of course! The stars of this tart. You’ll want to choose a firm, sweet variety such as Bosc or Anjou that will hold their shape through baking.
  • butter and brown sugar: for a sweet glaze with butterscotch and caramel notes.
  • ginger and cinnamon: these warming fall spices pair wonderfully with the pears. I love using fresh ginger here, but for a more mild flavor, you can also use half as much ground ginger.
  • vanilla: to intensify all the other flavors.
  • demerara sugar: for some last-minute sparkle. Any coarse sanding sugar will work (raw, turbinado, etc.), but this is the one I reach for most often.

Find all of the exact measurements and recipe instructions below.

ginger pear puff pastry tart

How to make a simple pear tart:

From start to out-of-the-oven-finish in under an hour, this puff pastry tart couldn’t be simpler, even for a novice baker. You won’t need any special equipment, just a sheet pan, some good puff pastry, and sweet, in-season pears.

  • Prepare the pastry: grab your defrosted puff pastry, and cut it to fit your pears, leaving a small border around the edges.
  • Assemble the pear filling: Brush the puff pastry with a simple glaze of melted butter, brown sugar, and warming spices. Layer the pear slices on top of the pastry in a pretty, alternating pattern. Top with more gingery, brown sugar goodness, and sprinkle with some coarse sugar – demerara or turbinado – for extra sparkle.
  • Bake and serve: bake until puffed and golden, then serve with a fresh whipped cream or scoops of ice cream.

Something so delicious almost shouldn’t be that easy. Happy baking!!

ginger pear puff pastry tart

Puff Pastry Pear Tart FAQs

Which variety of pears are best for a pear tart?

Bosc or Anjou pears are favorites for pies and tarts because they hold their shape and texture after baking. Forelle and Seckel pears would also be lovely, but are tiny, so you may need to add an extra pear. If you can only find Bartlett pears, be sure they are slightly underripe, as they can get mushy after baking.

Do I need to peel the pears?

It’s up to you! For this tart I don’t peel the pears, and like the texture and pattern they create when left on.

Do I need to score the border of the pastry?

Nope. You can if you’d like to, but it’s not necessary. The puff pastry will rise around the pears naturally creating a border. There’s no need to roll out the pastry either. Once defrosted, handle the puff pastry as little as possible, and simply cut to fit the width of your pears.

Which frozen puff pastry is the best?

Look for one made with all butter instead of shortening. The best store-bought option I’ve tried is Dufour, which I usually find at Whole Foods. It bakes up golden brown in the oven, even without an egg wash, and tastes like the real deal. Trader Joe’s also makes an all-butter puff pastry. That being said, when topped with buttery, spiced, brown sugar pear slices, and baked to golden perfection, just about any pastry will be delicious.

What is the best way to defrost puff pastry?

The one downside of frozen puff pastry is remembering – in advance – to defrost it. The best way is to do this slowly, overnight in the refrigerator, or up to 24 hours before you’re ready to bake.

Be sure to also try these other Fall favorites:

If you make this pear tart, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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ginger pear puff pastry tart

Easy Ginger Pear Puff Pastry Tart

  • Author: Laura Bolton
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 4 Servings 1x
  • Diet: Vegetarian


An elegant – yet simple – pear puff pastry tart recipe, highlighting fresh, seasonal pears, ginger, cinnamon, vanilla, and flaky, buttery pastry. Perfect for easy entertaining and a holiday favorite!


  • 1 sheet of frozen puff pastry, defrosted ¹
  • 2 pears, thinly sliced
  • 2 Tbsp unsalted butter, melted
  • 1 Tbsp light brown sugar, packed
  • 1 tsp fresh ginger, finely minced ²
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 Tbsp demerara sugar (or coarse sanding sugar)


  1. Preheat oven to 400℉. Line a large baking sheet with parchment paper. Set aside.
  2. 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. Gently transfer the pastry to your prepared baking sheet.
  3. In a small mixing bowl, combine the melted 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.
  4. Leaving a 3/4″ border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.
  5. Brush the top of the pears with the remaining butter mixture, and sprinkle with the demerara sugar.
  6. Bake for 15-18 minutes or until the pastry is golden brown and puffed around the edges and the pears are tender.
  7. Remove from oven and let cool for at least ten minutes before slicing. Serve warm with vanilla ice cream or fresh whipped cream. Enjoy!!


¹ It’s a little bit more expensive, but using a high-quality, all-butter puff pastry such as Dufour (available at specialty markets such as Whole Foods) does make a difference in the overall flavor of this tart. Also, store-bought puff pastry is easiest to work with if you let it slowly defrost in the refrigerator for at least 24 hours prior to baking.

² I love using fresh ginger here, but you can also substitute 1/4-1/2 tsp ground ginger too.

How to store:

This pear tart (as with most puff pastry desserts) is best the day of, warm from the oven. It will keep for 1-2 days in an air-tight container in the refrigerator, but will naturally absorb moisture and become soggier over time. Reheat in the oven to crisp up before serving.

  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American, French

Keywords: pear puff pastry tart, pear tart, ginger, easy, pear pastry, pear dessert

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

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  1. 4.18.21
    Anne said:

    Great recipe, just a few glitches for me : 1 – I did not read in the instructions to save some of the glaze to use on top of the pears. 2- Also did not see any instruction as to rolling up the pastry edges.

    • 4.18.21
      Laura said:

      Hi, Anne! Glad it was a hit! The extra glaze just adds a little more sweetness and shine. And there’s no need to roll up the edges of the pastry – it will puff up like you see in the photos on its own while baking 🙂

  2. 4.8.21

    really nice love the butter mixture so tasty

  3. 3.23.21

    Amazing, the whole family loves this!

    • 3.23.21
      Laura said:

      Thanks so much, Cindy!!

  4. 3.21.21
    Jane said:

    Looks delicious. But too much for one person so can a freeze this.

    • 3.21.21
      Laura said:

      Hi, Jane! This tart isn’t intended to be a single serving, but you can very easily half or quarter the recipe. I have not tried freezing it but probably wouldn’t recommend it. Enjoy!

  5. 3.11.21
    Nora said:

    Haven’t made anything yet but like your site so want to join in

    • 3.11.21
      Laura said:

      Welcome, and happy baking 🙂

  6. 3.5.21
    Marcia said:

    Delicious, elegant, oh so simple. It’s a knockout.

    • 3.8.21
      Laura said:

      Thank you so much, Marcia!!

  7. 12.6.20
    Loreta said:

    It looks like you don’t roll the pastry out nor do you score the border. How much does the pastry rise under the pear?

    • 12.14.20
      Laura said:

      Hi, Loreta! Nope, no need to roll out the pastry, and you can see in the photos how much the sides will puff up. I haven’t had issues with the center rising too much because the weight of the layered pears seems to keep it in place. If you’re worried you can certainly score the border too 🙂

  8. 11.25.20

    Curious, does one peal the skin from the pears before slicing them up for the tart? The pic looks like they’re intact. Thanks

    • 11.25.20
      Laura said:

      Hi, Steve! You can peel the pears if you’d like, but I usually leave them on. Enjoy!!

      • 11.25.20
        STEVE ACKERMAN said:

        THAT….was fast!! I’m making it tonight and just sent someone for ginger. Some thing for Thanksgiving brunch while cooking! Thanks very much,
        Wishing you peace

        • 11.25.20
          Laura said:

          Happy to help! Enjoy your holiday 🙂

  9. 4.10.20
    Shayna said:

    5 stars all around!! No obscure ingredients, simple, quick and makes me look like a pastry chef! Reminds me of an elevated toaster strudel. My only mistake was not eating it with a scoop of ice cream – just an excuse for me to make this again soon.

  10. 12.25.19
    Pat C. said:

    This was delicious and so simple! I used the full sheet of TJ puff pastry , 2.5 pears and 1.5 times the glaze ingredients. Thank you!

  11. 8.11.18
    Kristen C. said:

    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!

    • 9.10.18
      Laura said:

      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 🙂

  12. 7.19.18

    Made this recipe and added figs with the pears. Also, used the full sheet of puffed pastry, and sprinkled chopped walnuts on top. Was absolutely delicious!!

    • 8.1.18
      Laura said:

      Using figs sounds absolutely amazing! Will be trying that next time I can get my hands on some fresh ones. Thanks, Lori!!

  13. 11.1.17
    Vicrtoria said:

    Hi Laura, my husband doesn’t like ginger so what would you think about my adding a half-teaspoon of almond flavoring instead of the minced ginger, do you think that would work? I was also considering sprinkling the top with sliced almonds before baking, and perhaps using nutmeg instead of cinnamon (since I love the flavor combo of pears and nutmeg). Or I could make the giner version and eat it all myself… 😉

    • 11.11.17
      Laura said:

      Hi Victoria! Sorry, I’m just now seeing your comment. You could absolutely swap out almond extract for the ginger (use the pure stuff, and do so sparingly, it’s strong!). The tart won’t have the exact same flavor as written but I’m sure will still be yummy. Nutmeg would also be lovely (though I’d probably still add at least a pinch of cinnamon). The ginger isn’t crazy strong in this recipe, and combined with the pastry and sweet pears, might work to convert your hubby… 🙂

  14. 8.28.17

    I just found your recipe, and I must make it. I love pears! Your recipe looks so easy and sounds absolutely scrumptious.

    • 8.29.17
      Laura said:

      Thank you so much, Analida!! Hope you enjoy! 🙂

      • 12.24.21
        Lori said:

        I made this for Thanksgiving and it was a huge hit, so much so that eve ryone asked for it for Christmas. I’m making 3 this time, 1 was not enough!

        • 12.24.21
          Laura said:

          That makes me so happy to hear – thank you, Lori!! Merry Christmas!

  15. 1.14.17
    Carol Graham said:

    I just found you, & intend to make the Ginger Pear Puff Pastry Tart for company this week. As a caterer, I love the way you describe food, i. e your “cranberry journey”. Your recipes look fabulous, & I’m looking forward to trying LOTS of them. I especially enjoyed reading your touching stories about your family dog & your ice skating date! I’m so grateful I discovered you! Blessings, Carol

  16. 11.20.16
    Liliane said:

    This is so easy and totally delicious!!! Thank you!

    • 11.20.16
      Laura said:

      Thank you so much, Liliane!!

  17. 11.15.16
    amallia said:

    Hi Laura, I’ve tried your recipe and it was so delicious:-) Thanks for sharing!

    • 11.15.16
      Laura said:

      Thanks so much, Amallia!

  18. 11.2.16
    Ginny said:

    I have made your recipe twice and just love it. The first time I didn’t understand how puff pastry works so tried to curve up the sides which didn’t work and the pastry didn’t puff well on the edges perhaps because I sqeezed it too much. The 2nd time I did it exactly like you said and just put the pears in the center and the pastry puffed nicely on the edges. This is so easy and is perfect for me since I don’t really like to spend much time cooking. We have 2 pear trees that gave us bumper crops this year so I needed a recipe like this. Thanks.

    • 11.2.16
      Ginny said:

      By the way I used Anjou pears.

    • 11.10.16
      Laura said:

      Oh, I’m so happy to hear that! Pastry can take a little while to get used to, but I’m so glad you loved the recipe. It’s a favorite around here 🙂

  19. 9.29.16
    Louise said:

    Laura, do you have a favorite pear for baking? (Kind of like how with apples, Granny Smiths are tarter and crisper and better for baking than something soft and too sweet like a Red Delicious.) Is it the same thing with all the different pears that are at the market right now? Some tarter and crisper, so better for baking?

    • 10.10.16
      Laura said:

      Hi, Louise! I’m not an expert on pear varieties, but I have used both Anjou and Bosc pears for this pear tart, and they’re both lovely. Forelle and Seckel pears are great to cook/bake with as well, but are usually tiny, so you’d likely need to double up for this recipe. Bartletts can get pretty mushy when baked, and are better for pear butter/sauce, and I’ve only ever eaten Comice pears raw, which are great on a cheese plate 🙂

  20. 7.26.16
    Laura said:

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

    • 7.26.16
      Laura said:

      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!

  21. 11.16.15
    Terri said:

    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.

    • 11.16.15
      Laura said:

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

  22. 8.27.15
    Sofia said:


    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?

  23. 3.2.15
    Maria said:

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

  24. 7.12.14
    Nels said:

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

  25. 11.26.13
    Marcia said:

    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.

    • 12.2.13
      Laura said:

      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?

      • 12.2.13
        Marcia said:

        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.

  26. 11.24.13

    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.

  27. 5.12.13
    Jim said:

    What kind of pears did you use here?

    • 5.12.13
      Laura said:

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

      • 11.24.13

        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?

        • 12.2.13
          Laura said:

          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!

  28. 10.27.12

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

    • 10.27.12
      Laura said:

      Thank you!! I hope you like it.

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.