Spiced Pear Puff Pastry Tarts (Printer-friendly)

Golden puff pastry layered with cinnamon-spiced pears, caramelized to perfection

# What You'll Need:

→ Fruit

01 - 3 ripe pears, peeled, cored, and thinly sliced
02 - 1 tablespoon lemon juice

→ Spices & Sugar

03 - 3 tablespoons brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon ground ginger
07 - Pinch of salt

→ Pastry & Extras

08 - 1 sheet (about 9 oz) frozen puff pastry, thawed
09 - 1 egg, beaten (for egg wash)
10 - 1 tablespoon unsalted butter, melted
11 - 2 tablespoons sliced almonds (optional)
12 - Powdered sugar, for dusting (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the sliced pears with lemon juice, brown sugar, cinnamon, nutmeg, ginger, and salt. Set aside to macerate for 10 minutes.
03 - Unroll the puff pastry on a lightly floured surface. Cut into 6 equal rectangles or circles. Arrange them on the prepared baking sheet.
04 - Brush the pastry edges with beaten egg.
05 - Drain excess liquid from the pears and arrange the slices neatly on the pastry, leaving a 1/2-inch border.
06 - Brush pears with melted butter. Sprinkle with sliced almonds, if using.
07 - Bake for 22–25 minutes, or until the pastry is golden and crisp.
08 - Let cool slightly, then dust with powdered sugar if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The contrast between shatteringly crisp pastry and tender, spiced pears is absolutely magical
  • They look like you spent hours but come together in under an hour
  • The aroma alone will make your entire home feel cozy and welcoming
02 -
  • Thawed puff pastry should feel cold and pliable, not room temperature, or it will not puff properly
  • Draining the pears after macerating prevents soggy pastry bottoms
  • The egg wash is not optional if you want that bakery quality appearance
03 -
  • Use a very sharp knife or mandoline for thin, even pear slices that cook uniformly
  • Brush the egg wash carefully on the pastry edges only, avoiding the pears
  • A light dusting of turbinado sugar before baking adds extra crunch and sparkle

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