Easy Pear Tart with Puffed Pastry

Name: Easy Pear Tart with Puffed Pastry
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 round store-bought puff pastry sheet; 1/2 cup (120 ml) unsweetened apple sauce; ¼ teaspoon (1.25ml) cinnamon; 2 ripe red pears; 1 tablespoon (15 ml) sugar; 2 tablespoon (30 ml) apple jelly, heated in microwave to become liquefied (:30); 1 egg; powdered sugar for garnish; 2 cups (480 ml) heavy cream or heavy whipping cream; 2 tablespoon (30 ml) powdered sugar; 1 teaspoon (5 ml) vanilla extract

12 steps

Prep:1hCook:35min

Easy pear tart recipe that is a great Thanksgiving Dessert Idea. It comes together in less than an hour and requires no kitchen gadgetry!

Updated at: Fri, 16 Feb 2024 15:14:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories386.8 kcal (19%)

Total Fat30 g (43%)

Carbs26.6 g (10%)

Sugars14.5 g (16%)

Protein4 g (8%)

Sodium77.3 mg (4%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1puff pastry sheet

round, store-bought

½ cupunsweetened apple sauce

1.25mlcinnamon

2red pears

ripe

15mlsugar

30mlapple jelly

heated in microwave to become liquefied

or heavy whipping cream

30mlpowdered sugar

5mlvanilla extract

Instructions

Step 1

Preheat oven to 400F (200C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Bake for 30-35 mins until pastry are golden brown and puffed up.

Step 9

Allow to cool slightly, and then brush the pears with the apple jelly for a nice shiny finish.

Step 10

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.

Step 11

Transfer paper and tart in one motion to a round cutting board/cheese board.

Step 12

Slice into wedges and serve with homemade whipped cream. Enjoy!

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