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!
- Preheat oven to 400℉. Line a large baking sheet with parchment paper. Set aside.
- 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.
- 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.
- 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 and puffed around the edges and the pears are tender.
- 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.
Keywords: pear puff pastry tart, pear tart, ginger, easy, pear pastry, pear dessert