Easy pear tart recipe that is a great Thanksgiving Dessert Idea. Comes together in less than an hour and requires no fancy kitchen gadgetry!
There comes a time during the Thanksgiving prep, that one must take a few shortcuts. Between the turkey and the side dishes not to mention getting the house in order, the thought of making homemade pie dough can make anyone unhinged, let’s face it we’ve all been there.
That’s why I love my easy pear tart recipe, it performs like a champ, gives you all the “look” of an impressive dessert without all the fuss. It’s simple and elegant and tastes divine!
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How do you make a pear tart?
All it takes it some store-bought puffed pastry, applesauce, cinnamon, sugar, and 2 ripe pears, and in less than an hour you will have this beautiful little number to present at your Thanksgiving table. People are always so impressed by this one, but not to worry the store-bought puff pastry and the arrangement of the pears does all the work for you.
You’ll first cut out a large circle. A dinner plate works great for this. Just make sure to flour your plate so it doesn’t stick to the pastry.
Add your store-bought unsweetened apple sauce, that you’ll add some cinnamon too.
Spoon a thin layer of apple sauce over the puff pastry, leaving a one inch boarder for a crust.
You can really use any pears you like. I like to use red pears because I think they add a nice color to the tart once it is baked. To prepare the pears slice off the hips of the pear. This will leave you a square core.
Slice the pears into 1/4″ slices and then place them on the tart in an overlay pattern, keeping the same size graduation the same.
Now comes the fun part. Arrange your overlapping pears in an “escargot” pattern.
Watch my video tutorial for tips on how to do this for the best looking design.
Sprinkle pears with sugar and brush with egg wash and you’re DONE!
Can you use canned or jarred pears for a pear tart?
For this tart I would not recommend jarred pears. They have too much moisture in them and will prevent your puff pastry from rising to its full potential.
I even serve this Easy Pear Tart right on the parchment paper on a big cheese board. It helps to get the pre-cut parchment sheets. (this link goes to Amazon where I am compensated on products sold) Not only will it look better, but it saves time too!
There’s something so rustic, yet refined about this type of presentation. It’s also really easy to serve that way too, because you can cut right on the board. I even pop the whipped cream on the board as well for an easy “dessert” station.
Can you make a pear tart ahead of time?
Yes you could make this tart ahead of time. Refrigerate once cooled and then pop in a 300F oven to warm through and crisp up the puff pastry.
Please let me know if you make this Easy Pear Tart Recipe by leaving a rating and review below
FOR PEAR TART
- 1 round store-bought puff pastry sheet
- 1/2 cup (120 ml) unsweetened apple sauce
- ¼ tsp (1.25ml) cinnamon
- 2 ripe red pears
- 1 tbsp (15 ml) sugar
- 2 tbsp (30 ml) apple jelly, heated in microwave to become liquefied (:30)
- 1 egg
- powdered sugar for garnish
FOR WHIPPED CREAM:
- 2 cups (480 ml) heavy cream or heavy whipping cream
- 2 tbsp (30 ml) powdered sugar
- 1 tsp (5 ml) vanilla extract
- Preheat oven to 400F (200C).
- Roll out puff pastry on a rimless cookie sheet lined with pre-cut brown parchment paper. Place a plate that has been floured on top of the pastry that is at least 1-2 inches smaller than the pastry round.
- Score around the perimeter of the plate to create at least a 1-2” “crust”. Mix the apple sauce and cinnamon. Spoon this mixture across the center circle creating a base for your tart. Do not go into the crust area.
- Slice off all sides of the pears, avoiding the core, in 1 slice motions. You will have 2 large sides (the hips of the pear) and 2 smaller sides, and you will be left with the rectangular core.
- Put the hip cut pears flat side down and slice very thin, 1/8” thick slices. Keep the sliced order and arrange the pear slices exactly as they are creating an escargot pattern around the tart.
- The reserve the smaller pear cuts to create a splayed pear fan for the center. Do this by slicing the pear ¼” from the top of the pear, leaving the top intact so that you can create a fan-side cut. Place that in the center and fill in your overall design with any other of the pear slices.
- Sprinkle the sugar atop all the pear. Then beat 1 egg well in a small bowl and with a pastry brush only the crust very lightly with the egg wash, being careful not to get the egg in to the score cut or your pastry won’t puff up.
- Bake for 30-35 mins until pastry are golden brown and puffed up.
- Allow to cool slightly, and then brush the pears with the apple jelly for a nice shiny finish.
- For whipped cream combine all ingredients in a bowl and whisk vigorously for 10-15 mins with a wire whisk until soft peaks form, or whip with an electric mixer.
- Transfer paper and tart in one motion to a round cutting board/cheese board.
- Slice into wedges and serve with homemade whipped cream. Enjoy!
If you pastry gets to warm while arranging the pears pop it in the fridge , tray and all, for 30 mins or the freezer for 15 mins. That way when it hits the hot oven it will puff up properly.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 173 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 36mg Sodium: 23mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 2g Sugar: 24g Sugar Alcohols: 0g Protein: 2g