Easy Pear Tart

Pear tart on a baking sheet cut into squares

Bake up a stunning Easy Pear Tart with tender sliced fruit, a flaky crust (homemade or store-bought puff pastry), and a glossy jam finish. This effortless 12-serving dessert brings bakery-quality style straight to your kitchen.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 195

Author Janette

Ingredients

For the Pastry:

2 cups (300 grams) all-purpose or plain flour plus extra for rolling out dough
Small pinch of salt
2 teaspoons (8 grams) granulated sugar
¾ cup (175 grams) unsalted butter cut into small cubes
½ cup (120 ml) cold water

For the Topping:

4-6 firm, ripe pears depending on size
2 tablespoons (30 grams) unsalted butter melted
2 tablespoons (30 ml) smooth apricot, peach, or pear jam or clear fruit preserves/jelly
1 teaspoon (4 grams) granulated sugar

Instructions

To Make the Pastry in a Food Processor:

Add the flour, salt, sugar, and butter to the bowl. Pulse until the butter is combined into small crumbs. With the processor running, drizzle in the cold water until it starts to clump and come together.

To Make the Pastry by Hand:

Add the flour, salt, sugar, and butter to a large bowl. Using your fingertips or a pastry cutter, rub the butter into the flour until it resembles breadcrumbs. Drizzle in the water and mix with a fork until it starts to hold together when pressed in your hand. You may not need all of the water.

Puff Pastry Shortcut:

If using store-bought puff pastry instead of homemade, skip the mixing steps above, unfold your thawed pastry sheet, and roll it out slightly on a floured surface to roughly 11x15-inches (28x38 cm). Skip to step 5.
Transfer the homemade dough to a floured surface and shape into a flattened rectangle. Cover with plastic wrap and refrigerate for 15 minutes.
Line a large baking sheet with parchment paper. Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll the dough into an 11x15-inch rectangle. Roll the pastry loosely over your rolling pin, transfer it to the prepared baking sheet, and pop it back in the fridge to chill briefly.

Make the Topping:

Slice the pears in half lengthwise, remove seeds and cut them into ¼-inch thick slices. Arrange the pear slices neatly on the pastry leaving a border.

Slice the pears as you arrange so they don’t turn brown from the air exposure.

Brush the exposed pastry edges and the sliced pears with melted butter, then sprinkle evenly with the sugar.
Bake for 30 minutes until the pastry is golden. Rotate halfway through for even browning. Remove from the oven.
Warm the jam in a microwave-safe or in a small pan dish for 20 seconds until runny, then gently brush it all over the warm pears and pastry for a glossy finish.
Serve warm or at room temperature.

Video

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