65 minutes
A simple, yet elegant dessert made with puff pastry and ripe pears, perfect for impressing guests or enjoying as a breakfast treat.
Puff Pastry, Rolled out
0 oz
Ripe Pear, Cored and thinly sliced
each
Granulated Sugar, Evenly sprinkled
0 oz
1. Preheat Oven and Prepare Pastry
Preheat your oven to 400°F (200°C). Roll out the all-butter puff pastry into a smooth 12-inch (30.5 cm) circle on a sheet pan lined with parchment paper.
2. Arrange Pears
Core and thinly slice four ripe pears, then arrange them over the pastry, leaving a ½-inch (1.3 cm) border around the edges.
3. Add Sugar and Bake
Sprinkle ¼ cup (50 g) of granulated sugar evenly over the arranged pears. Bake in the preheated oven for 20 minutes. Then, lower the temperature to 350°F (180°C) and continue baking for an additional 10-15 minutes.
4. Cool and Serve
Once the tart is out of the oven, let it cool on the pan for at least 15 minutes before transferring to a serving platter. Serve with crème fraîche or whipped cream if desired.
Opt for pears that are ripe yet firm, such as Bosc or Anjou, which hold their shape well when baked.
For the pastry, use European-style butter with a higher fat content to yield a flakier crust.
Slice the pears uniformly for even baking and presentation, using a mandoline for precision.
Prevent a soggy bottom by blind baking the crust with parchment paper and pie weights or dried beans.
Fan out the pear slices in an overlapping pattern for visual appeal and even cooking.
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