Pear Tart Recipe - The Cookie Rookie® (2024)

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By: Becky HardinPosted: 9/23/15Updated: 9/11/23

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This easy, rustic Pear Tart recipe is perfect for fall! Puff pastry is all dressed up with thinly sliced pears and a buttery mixture of the very best warm, sweet fall flavors. You only need 5 ingredients and about 30 minutes to make this picture perfect tart!

Table of Contents

What’s in this Pear Tart Recipe

It only takes 5 ingredients to make this delicious tart.

Puff Pastry Dough: Let the puff pastry dough thaw before using it.
Salted Butter: To melt the butter, microwave it in a bowl for about 30-60 seconds.
Pumpkin Pie Spice: My homemade pumpkin pie spice has the very best warm flavor!
Brown Sugar: You can easily make your own by combining 1 cup of white granulated sugar with 1 TBSP of molasses.
Pears: Slice the pears thinly. That way they will cook all the way through and sit nicely on the pastry.
Pecans: This is an optional garnish. I love the crunch they give each bite!
Ice Cream: A big scoop of cold vanilla ice cream with a warm slice of pear tart is worth drooling over.

Pro Tip: Serve this pear tart warm with a scoop of vanilla ice cream and sprinkle some pecans on top.

What kind of pears should I use for this tart?

You can use any type of pears you like. I find that Bosc and Anjou pears work great for baking, but whatever you have on hand or find at the store will work.

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Why do you use pumpkin pie spice?

Most pear tart recipes contain the same spices that you find in the mix (like cinnamon, cloves, and nutmeg). I figured it would be much simpler to use my homemade pumpkin pie spice blend instead of worrying about all of the spices individually. This definitely speeds up the recipe a little bit and makes it feel much easier when you’re in a rush!

How can I tell when it’s done baking?

Take a look at the edges! The edges of the pastry will start to puff up and brown when it’s done.

Do pears need to be ripe before cooking?

They certainly can be, but they don’t necessarily need to be. Under-ripe pears actually tend to hold their shape better when cooking at high temperatures.

How to Store and Reheat

Once cooled to room temperature, you can keep this pear tart stored in an airtight container in the fridge for up to 3 days. Reheat it in the microwave for 30 seconds at a time until warmed all the way through.

Serving Suggestions

While vanilla ice cream and pecans are my favorite accompaniments for this pear tart, you can always feel free to get creative! Use candied pecans for even more sweetness or pumpkin ice cream for additional fall flavor.

5-Star Review

“YES! Pears are my favorite thing about fall (way more than pumpkin, I have to admit!). I basically consume pounds and pounds of Bartlett pears each year. This tart is fantastic! I’m such a fan of puff pastry! So great to have on hand.” – Laura

Recipe

Super Easy Pear Tart

5 from 1 vote

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

Serves4

Print Rate

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Pears are seasoned with brown sugar and pumpkin spice, then baked on to puff pastry to create these easy pear tarts.

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Ingredients

▢ 1 sheet puff pastry dough 245 grams, thawed (½ package)
▢ 2 tablespoons salted butter 28 grams, melted (¼ stick)
▢ 1 tablespoon pumpkin pie spice 9 grams
▢ 1 tablespoon brown sugar 13 grams
▢ 3 pears thinly sliced lengthwise
▢ pecans optional, for garnish
▢ ice cream optional, for serving

Recommended Equipment

Kitchen Scale (optional)
Baking Sheet

Instructions

Preheat oven to 400°F
Lay the puff pastry sheet on a parchment-lined baking sheet. Score (cut a line) along the inside of the edge of the dough, about 1 inch in from the outside.
1 sheet puff pastry dough
Mix together the melted butter, pumpkin pie spice, and brown sugar. Using a pastry brush, brush the butter over the entire puff pastry sheet.
2 tablespoons salted butter, 1 tablespoon pumpkin pie spice, 1 tablespoon brown sugar
Lay the pear slices into the middle of the puff pastry, slightly overlapping as you go. My tart was big enough to go 3 slices across and 7 slices down.
3 pears
Pour the remaining butter mixture over the pears and brush to cover.
Sprinkle with pecans if desired.
pecans
Bake for 15-18 minutes or until puff pastry is fully cooked and browned.
Remove from oven and cut with pizza cutter into squares.
Serve with ice cream for an extra special treat!
ice cream

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

Let the puff pastry dough thaw before using it.
Slice the pears thinly. That way they will cook all the way through and sit nicely on the pastry.
To melt the butter, microwave it in a bowl for about 30-60 seconds.
The edges of the pastry will start to puff up and brown when it’s done.
Serve this pear tart warm with a scoop of vanilla ice cream and sprinkle some pecans on top.
Nutritional information does not include optional ingredients.

Storage:Store pear tart in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Calories: 480kcal (24%) Carbohydrates: 52g (17%) Protein: 5g (10%) Fat: 29g (45%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 3g Monounsaturated Fat: 15g Trans Fat: 1g Cholesterol: 15mg (5%) Sodium: 200mg (9%) Potassium: 208mg (6%) Fiber: 5g (21%) Sugar: 17g (19%) Vitamin A: 213IU (4%) Vitamin C: 6mg (7%) Calcium: 33mg (3%) Iron: 2mg (11%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

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22 Comments

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Posted on 2/9/2017

Scour (cut a line). It’s actually ‘score’. Nice pie.

Maria

Posted on 9/24/2015

This is beautiful and looks absolutely delicous!

Becky Hardin

Posted on 9/24/2015

Reply to Maria

Thank you Maria!!

Laura (Blogging Over Thyme)

Posted on 9/24/2015

YES! Pears are my favorite thing about fall (way more than pumpkin, I have to admit!). I basically consume pounds and pounds of Bartlett pears each year. This tart is fantastic! I’m such a fan of puff pastry! So great to have on hand.

Becky Hardin

Posted on 9/24/2015