Spiced Pear Puff Pastry Tarts (Printable)

Buttery pastry layers topped with cinnamon-spiced pears, baked to golden perfection with hints of caramel.

# What You Need:

→ Fruit

01 - 3 ripe pears, peeled, cored, and thinly sliced
02 - 1 tablespoon lemon juice

→ Spices & Sugar

03 - 3 tablespoons brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon ground ginger
07 - Pinch of salt

→ Pastry & Extras

08 - 1 sheet (approximately 9 ounces) frozen puff pastry, thawed
09 - 1 egg, beaten for egg wash
10 - 1 tablespoon unsalted butter, melted
11 - 2 tablespoons sliced almonds
12 - Powdered sugar for dusting

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the sliced pears with lemon juice, brown sugar, cinnamon, nutmeg, ginger, and salt. Set aside to macerate for 10 minutes.
03 - Unroll the puff pastry on a lightly floured surface. Cut into 6 equal rectangles or circles. Arrange them on the prepared baking sheet.
04 - Brush the pastry edges with beaten egg.
05 - Drain excess liquid from the pears and arrange the slices neatly on the pastry, leaving a 1/2-inch border.
06 - Brush pears with melted butter. Sprinkle with sliced almonds, if using.
07 - Bake for 22-25 minutes, or until the pastry is golden and crisp.
08 - Let cool slightly, then dust with powdered sugar if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp pastry and tender, spice kissed pears is absolutely addictive
  • They look like you spent hours on them but come together in under 45 minutes
  • The spiced pear filling works beautifully warm from the oven or at room temperature
02 -
  • Drain the pears well after macerating or the excess juice will make your pastry soggy instead of crisp
  • Keep the puff pastry cold while working, if it gets too warm it won't puff properly in the oven
  • The egg wash is only for the pastry edges, not the pears, so the fruit caramelizes rather than drying out
03 -
  • Arrange your pear slices in the same direction on each tart for a professional, finished appearance
  • A light sprinkle of turbinado sugar over the pears before baking creates a wonderful crunchy top

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