Pear Tart
This easy French-style pear tart bakes upside down, so the puff pastry stays crisp. Flip to reveal the elegant topping. A simple fall dessert that wows!
Prep: 15 minutes
Cook: 25 minutes
Total: 50 minutes
Servings: 9 to 12 slices
Ingredients
- 4 to 6 tablespoons honey
- 6 tablespoons unsalted butter sliced into 6 even pieces
- 2 tablespoons light brown sugar
- 1 ½ teaspoons ground cinnamon plus additional for serving
- ½ to 1 teaspoon flaky sea salt or kosher salt
- 3 to 5 firm Anjou or Bosc pears sliced 1/8 inch thick -I do not recommend Bartlett as they don't hold their shape well in baking
- 1 sheet frozen puff pastry thawed according to package directions
- 1 large egg beaten with 1 teaspoon water to create an egg wash
- Cinnamon optional for dusting
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Drizzle the honey onto the parchment in 6 evenly spaced squiggly puddles so that you have 2 rows of 3. I draw a straight line that is about 2 inches long, then snake the honey back and forth over the line in an "S" shape (see video). Place a pat of butter in the center of each.
- Sprinkle each pat of butter with a pinch each of brown sugar, cinnamon, and salt.
- Fan the pear slices over the butter in a line so that you create 3 long columns side by side. Start with the right or left side, fanning the pears over 3 pats of butter. Tuck the slices snugly against each other so no parchment peeks through (they'll rise up and over the butter pats). For the side columns, face cut edges towards or away from you.
- Once you've finished the first column, complete the middle column, nestling the pears between the 2 columns of butter so they are directly on the parchment. For this column, face the pears left and/or right.
- Complete the final column, arranging the pears over the remaining pats. They should form a rectangle that's about 8x10 inches.
- Unfold the puff pastry on a lightly floured work surface and roll it into a rectangle that's about 2 inches larger than the pears (approximately 10x12 inches). Cover the pears with the pastry like a blanket. Use the tines of a fork to crimp all the way around the edges of the pastry to create a border.
- Brush the pastry lightly and evenly with the egg wash. Dab up any pools of extra egg wash with a paper towel.
- Bake the pear tart for 25 to 30 minutes on the center rack, until the pastry is deeply golden and puffed.
- Let rest for 5 to 10 minutes. Set a large cutting board over the pan and, in a single, confident motion, flip it over. Lift away the pan and peel off the parchment. Dust with cinnamon. Slice into squares of desired size.
Nutrition
Serving: 1of 9 slicesCalories: 298kcalCarbohydrates: 32gProtein: 3gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 41mgSodium: 337mgPotassium: 105mgFiber: 2gSugar: 16gVitamin A: 279IUVitamin C: 3mgCalcium: 20mgIron: 1mg
