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
moody bowl of 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!

ginger pear puff pastry tart
ginger pear puff pastry tart

Be sure to also try these other Fall favorites:

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ginger pear puff pastry tart

Ginger Pear Puff Pastry Tart

  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 Servings 1x
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American, French

Description

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


Scale

Ingredients


Instructions

  1. Preheat oven to 400 degrees F. 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.


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

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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41 Comments

  1. 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.

  2. 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!

  3. 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 🙂

  4. 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!!

  5. 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… 🙂

  6. 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! 🙂

  7. 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

  8. 11.20.16
    Liliane said:

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

    • 11.20.16
      Laura said:

      Thank you so much, Liliane!!

  9. 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!

  10. 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 🙂

  11. 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 🙂

  12. 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!

  13. 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!

  14. 8.27.15
    Sofia said:

    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?

  15. 3.2.15
    Maria said:

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

  16. 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?

  17. 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.

  18. 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.
    Thanks

  19. 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?
        thanks

        • 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!

  20. 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.

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