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5 from 1 vote

Easy Pear Tart Recipe

With only six ingredients needed, this easy and delicious dessert will certainly impress your guests!
Prep Time20 mins
Cook Time17 mins
possible thawing time for dough40 mins
Total Time1 hr 17 mins
Course: Dessert
Cuisine: American, French
Keyword: puff pastry pear tart
Servings: 8 individual servings
Author: Kyle


  • 2 sheets puff pastry
  • 2 Tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 4 pears, ripe and firm, Any kind of pear will work. I like the contrast of color by using a pear with red skin.
  • 2 Tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • parchment paper or silpat mats, for the baking sheets


  • If your pastry puff sheets are frozen, thaw according to the package directions.
  • Preheat oven to 400℉.
  • Add the cinnamon to the granulated sugar and set aside for later.
  • Cover your baking sheets with parchment paper or silpat mats. For 8 tarts, I use two baking sheets with about 1" in between each tart.
  • Cut each pastry sheet into 4 equal sized squares and place them on the lined baking pans.
  • With the sharp point of a knife, score a square frame about ¾" from the edge of each tart pastry. Do not cut all the way through. This will be your frame for the fruit.
  • Slice the pears in fourths, core them and then thinly slice them (about ⅛" slices).
  • Work on one baking sheet at a time, keeping the other baking sheet of dough in the fridge to keep the pastry cold. Lay the pears onto the pastry puff square in any order, any design that you prefer. I place them with no regard to the scored frame and then go back and trim them (with my very sharp paring knife) so that they would be within the squared frame.
    puff pastry tart before baking
  • Melt the butter. Add the vanilla to the melted butter and combine.
  • Brush the tarts with the butter/vanilla mixture. Brush both the pastry and the fruit.
  • Liberally sprinkle the sugar/cinnamon on top of each tart.
  • Bake in the oven for 17 - 20 minutes. Watch carefully at about 15 minutes and take them out once they are a deep golden brown. (In my oven at about 10 minutes, I needed to flip the pans around so that the back tarts cooked the rest of the time in the front of the oven. This made them more evenly golden brown.)
  • The tarts can be served warm or at room temperature.


Gr8 tips:
  • Canned pears can also be used. Two 15 ounce cans will make 8 tarts. Drain the pears and lay on paper towels to absorb some of the juice. Follow the instructions above for preparing and baking.
  • Best served right away but leftovers can be kept up to one day in a tightly covered container. Really yummy for breakfast!
  • Feel free to add more than one layer of fruit on each tart. The cooking time will be about the same.
  • For extra sweetness, drizzle honey over each tart after they are removed from the oven.
Tried this recipe?Mention @Great8Friends or tag #gr8food!