Remove from oven and let cool for at least ten minutes before slicing.Bake for 15-18 minutes or until the pastry is golden brown and puffed around the edges and the pears are tender.Brush the top of the pears with the remaining butter mixture, and sprinkle with the demerara sugar.Leaving a 3/4″ border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. In a small mixing bowl, combine the melted butter, brown sugar, ginger, vanilla extract, and cinnamon, mixing well.Gently transfer the pastry to your prepared baking sheet. Cut a rectangle about 7″ wide by 10″ long, or so that the puff-pastry is about 3/4″ wider than the pear slices on each side. Place the puff pastry on a clean, lightly-floured work surface.Line a large baking sheet with parchment paper. Any coarse sanding sugar will work (raw, turbinado, etc.), but this is the one I reach for most often.įind all of the exact measurements and recipe instructions below. demerara sugar: for some last-minute sparkle.

vanilla: to intensify all the other flavors.I love using fresh ginger here, but for a more mild flavor, you can also use half as much ground ginger. ginger and cinnamon: these warming fall spices pair wonderfully with the pears.butter and brown sugar: for a sweet glaze with butterscotch and caramel notes.You’ll want to choose a firm, sweet variety such as Bosc or Anjou that will hold their shape through baking. pears: of course! The stars of this tart.Store-bought frozen pastry works well (look for an all-butter version if you can find it!), and homemade puff pastry would take this tart to a whole other level. puff pastry: the flaky, buttery base of this tart.This pear tart comes together quickly with just 8 ingredients. The tart will keep, covered and at room temperature, for two to three days.The ingredients for this pear puff pastry tart Step 3: Blend in the blender until everything is evenly mixed. Step 2: Put all of the ingredients into the blender (liquids first), except for the apricot jam (which is the glaze for later). Let the tart cool on a rack until it’s just barely warm before serving. This pear tart is so easy, it’s really only five main steps Step 1: Start by peeling and roughly dicing the pears for the filling. If the tart begins to get overly brown at the edges, cover with foil. Sprinkle the streusel over the filling, breaking it into smaller pieces if necessary.īake at 350☏ until the fruit is tender when pierced with a fork and the streusel and the edges of the crust are golden brown, about 50 minutes. Combine with your fingers until the mixture begins to clump together in small pieces when pressed. In a small bowl, mix the flour, brown sugar, and salt. Spoon the filling into the par-baked crust, leveling the filling and packing it down slightly with the back of a spoon. In a small bowl, mix the sugar, flour, cardamom, ginger, cinnamon, allspice, and salt add to the cranberry-pear mixture, tossing to combine. In a medium bowl, mix the pears, cranberries, and brandy. In a food processor, coarsely chop the cranberries. Peel the pears, quarter them lengthwise, core, and cut crosswise into 1/4-inch-thick slices. Bake until the sides just begin to darken and the bottom is set, about 15 minutes. Prick the bottom of the crust all over with a fork and freeze for 10 minutes. Press the remaining crumbs evenly against the bottom of the pan. Pour the crumb mixture into a 9-1/2-inch round fluted tart pan with a removable bottom (available from ). Starting with the sides of the pan, firmly press the crumbs against the pan to create a crust about 1/4 inch thick. Using your hands, mix in the chopped walnuts to distribute them evenly. With the processor running, add the yolk mixture in a steady stream and then pulse until the moisture is fairly evenly dispersed, 10 to 20 seconds. Add the butter and pulse until the butter pieces are no longer visible. Put the flour, sugar, and salt in a food processor pulse until combined. In a small bowl, mix the egg yolk, half-and-half, and vanilla. Ingredients sheet puff pastry 2 ounces cream cheese 1 tablespoon sugar 1 egg white teaspoon vanilla extract 1 fresh pear cinnamon sugar Use the package. Position a rack near the center of the oven and heat the oven to 400☏.

Pear tart recipe