Description
These Easy Puff Pastry Pear Tarts are elegant yet simple desserts featuring thinly sliced ripe pears nestled on flaky, golden puff pastry. A delicate mix of sugars, cinnamon, and lemon juice enhances the natural sweetness of the pears, while a brush of fig jam and a sprinkle of toasted sliced almonds add a perfect finishing touch. Perfect for entertaining or a sweet treat at home, these tarts combine crisp pastry and tender fruit in every bite.
Ingredients
Scale
Fruit Mixture
- 3 to 4 ripe pears, cleaned, thinly sliced (do not peel), and patted dry
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon coarse salt
Puff Pastry
- 17.3 ounce package (2 sheets) puff pastry, thawed but still cold
Egg Wash
- 1 egg
- 1 teaspoon milk
Toppings
- 1/4 cup fig jam (warmed slightly, just so it’s loose enough to brush)
- 1/3 cup sliced almonds, lightly toasted
- powdered sugar, for dusting
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Toss Pears with Seasonings: In a bowl, gently toss the thinly sliced pears with lemon juice, granulated sugar, brown sugar, cinnamon, and salt. This mixture will enhance the flavor and keep the pears from browning too quickly. Set aside to marinate lightly.
- Prepare Puff Pastry: Unfold both sheets of thawed but cold puff pastry. Cut each sheet lengthwise into thirds along the vertical creases to yield six strips, then cut each strip in half to create 12 rectangles, each approximately 4 1/4 by 3 inches.
- Arrange and Score Pastry: Place the puff pastry rectangles on the lined baking sheets, spacing them 2 to 3 inches apart. Using a sharp knife, score the edges about 1/2-inch inside the border to create a smaller rectangle inside, being careful not to cut through the pastry entirely. Then, with a fork, prick the inner rectangles about six times to prevent puffing in the center during baking.
- Brush Pastry with Egg Wash: Whisk together the egg and milk to make an egg wash. Brush this over the outer edges of each puff pastry rectangle to create a golden, shiny crust once baked.
- Top with Pears: Arrange the sliced pears on top of the pastry within the scored border, overlapping them slightly to create an attractive layered look.
- Bake the Tarts: Place the trays in the preheated oven and bake for 15 to 20 minutes, or until the puff pastry is puffed, golden brown, and the pears have softened but still hold their shape.
- Apply Fig Jam and Almond Toppings: Remove the tarts from the oven and while still warm, brush the pear tops gently with warmed fig jam to add shine and sweetness. Sprinkle the lightly toasted sliced almonds evenly over each tart.
- Cool and Serve: Allow the tarts to cool completely on the baking sheets. Before serving, dust them lightly with powdered sugar for a pretty, elegant finish. Serve and enjoy your delicious puff pastry pear tarts!
Notes
- Keep the puff pastry cold before baking to ensure maximum puffing during cooking.
- Do not peel the pears; their skins add texture and color to the tarts.
- Lightly toasting the sliced almonds enhances their flavor and crunch.
- Warming the fig jam makes it easier to brush evenly onto the warm tarts.
- Use ripe but firm pears to maintain shape during baking.
- For extra flavor, you can add a sprinkle of nutmeg or ginger to the pear mixture if desired.
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 14g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
