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.
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!
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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PinIngredients
- 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
- 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.
- 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.
- 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
Make this recipe? Let us know what you think!
38 Comments
Kristen C.
August 11, 2018 at 8:08 pmThis 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!
★★★★★
Laura
September 10, 2018 at 1:16 pmThank 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 🙂
Lori j Holt
July 19, 2018 at 9:00 amMade 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!!
★★★★★
Laura
August 1, 2018 at 7:12 amUsing figs sounds absolutely amazing! Will be trying that next time I can get my hands on some fresh ones. Thanks, Lori!!
Vicrtoria
November 1, 2017 at 2:25 pmHi 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… 😉
Laura
November 11, 2017 at 9:21 pmHi 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… 🙂
Analida Braeger
August 28, 2017 at 4:34 pmI just found your recipe, and I must make it. I love pears! Your recipe looks so easy and sounds absolutely scrumptious.
Laura
August 29, 2017 at 4:00 pmThank you so much, Analida!! Hope you enjoy! 🙂
Carol Graham
January 14, 2017 at 6:52 amI 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
Liliane
November 20, 2016 at 5:23 amThis is so easy and totally delicious!!! Thank you!
★★★★★
Laura
November 20, 2016 at 1:58 pmThank you so much, Liliane!!
amallia
November 15, 2016 at 3:57 amHi Laura, I’ve tried your recipe and it was so delicious:-) Thanks for sharing!
Laura
November 15, 2016 at 9:47 amThanks so much, Amallia!
Ginny
November 2, 2016 at 9:48 pmI 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.
★★★★★
Ginny
November 2, 2016 at 9:55 pmBy the way I used Anjou pears.
★★★★★
Laura
November 10, 2016 at 11:29 amOh, 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 🙂
Louise
September 29, 2016 at 12:26 pmLaura, 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?
★★★★★
Laura
October 10, 2016 at 4:29 pmHi, 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 🙂
Laura
July 26, 2016 at 11:05 amIs there an alternative to sanding sugar? Can I use granulated sugar or powdered sugar?
Laura
July 26, 2016 at 11:48 amHi, 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!
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Terri
November 16, 2015 at 2:02 pmGreat 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.
Laura
November 16, 2015 at 2:25 pmThanks, Terri! So glad you and your husband enjoyed the recipe!
Sofia
August 27, 2015 at 2:44 amHi
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?
Maria
March 2, 2015 at 1:25 amwhat a wonderful way to start my Monday morning, the tart look amazing!
★★★★★
Nels
July 12, 2014 at 11:05 amDid you dock the dough where the pears lay and/or scribe a 3/4″ border so they will rise before loading the dough?
★★★★★
Marcia
November 26, 2013 at 11:49 amMade 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.
Laura
December 2, 2013 at 2:37 pmHi 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?
Marcia
December 2, 2013 at 3:35 pmSo 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.
Sonia Tryhane
November 24, 2013 at 8:45 pmI 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
Jim
May 12, 2013 at 3:44 amWhat kind of pears did you use here?
Laura
May 12, 2013 at 1:27 pmHi Jim, I used Bosc pears for this recipe, but you could also use Bartlett pears, which are more common.
Sonia Tryhane
November 24, 2013 at 8:53 pmHi 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
Laura
December 2, 2013 at 2:30 pmDefinitely 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!
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Deepshikha D
October 27, 2012 at 3:48 pmThat looks so delicious! Love the combination of ginger and pear, never tried it before…
Laura
October 27, 2012 at 6:50 pmThank you!! I hope you like it.