Name: Pear Puff Pastry Tarts Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1½ cups almond flour; ½ cup granulated sugar; ½ cup unsalted butter (softened (Note 1)); 1 teaspoon almond extract; 2 large eggs; 2 tablespoons all-purpose flour; 4 pears (thinly sliced, skin on (Note 3)); 1 box frozen puff pastry (2 sheets, thawed (Note 2)); ½ cup granulated sugar; 2 teaspoons ground cinnamon; ¼ teaspoon ground cloves (optional); 2 tablespoons fresh lemon juice; 1 egg (for egg wash); 3 tablespoons coarse/raw sugar ((Note 4)); sliced almonds (optional); ⅓ cup apricot or peach preserves ((Note 5)); 1 tablespoon Amaretto (or water)

Golden, flaky pastries with spiced red pears and luscious almond cream (frangipane). Elegant enough for guests, easy enough for a weekend bake.

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Close-up of pear puff pastry tart topped with red pear slices and slivered almonds on a wooden board.

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Some recipes are just too good not to share, and this one’s a gem. These pear puff pastry tarts check all the boxes: they’re easy to assemble, look like they came from a high-end bakery, and bring together pastry, almond cream (frangipane), and spiced pears in every bite. It’s perfect for holiday gatherings or when you just want something special on an ordinary weekend.

If you’re already a fan of puff pastry (and how can you not be?), there’s more where this came from. For something sweet, try my easy breakfast cheese Danish or Nutella puff pastry waffles. Both are simple and perfect for brunch or a cozy morning in. If you’re leaning savory, my puff pastry pizza and breakfast pinwheels make great crowd-pleasers with minimal effort.

This pear tart recipe fits right into that lineup. It’s a little fancy, a lot doable, and well worth adding to your baking rotation!

A Pear-Fect Pastry for Any Occasion

Looks fancy but couldn’t be easier. This recipe uses store-bought puff pastry and a simple almond filling for a professional look with no complicated steps.
Perfect for holidays—or no reason at all. Elegant enough for a gathering, easy enough for a lazy weekend bake.
Ready in under an hour. You can have these prepped, baked, and glazed in 45 minutes or less.
Great for make-ahead prep. The almond filling can be made days in advance, saving time when you’re ready to bake.
Customizable with what you have. Pears work beautifully, but apples, plums, or even peaches make great seasonal swaps.
A guaranteed crowd-pleaser. These tarts are crisp, creamy, and just sweet enough. It’s the kind of dessert that disappears fast.

What Goes Into These Tarts

Overhead view of labeled ingredients for pear puff pastry tarts, including puff pastry sheets, red pears, eggs, apricot preserves, almond flour, sliced almonds, cinnamon, lemon juice, almond extract, all-purpose flour, granulated sugar, raw sugar, and unsalted butter.

These puff pastry tarts come together with a short list of ingredients that deliver big on flavor and texture. Here’s what you’ll need, plus a few simple swaps that work beautifully if you don’t have everything on hand:

Puff Pastry. Puff pastry is the foundation of this recipe. It’s crisp, buttery, and beautifully flaky once baked. You can use all-butter or regular frozen puff pastry. If you prefer to make your own, a rough puff pastry or store-bought pie dough will work in a pinch, though it won’t puff as dramatically. You can also make your own gluten-free puff pastry.
Red Pears. Red pears add beautiful color and a soft, sweet texture when baked. Any firm-ripe pear variety works well. Bartlett, Bosc, or Anjou are all good choices. Apples (such as Honeycrisp or Pink Lady) also make a great alternative with similar baking times.
Almond Flour. Used to make the almond cream (frangipane). It adds moisture, richness, and that distinct nutty flavor. Finely ground blanched almonds can be used if almond flour isn’t available. Avoid almond meal, which is coarser and includes the skins. It changes the texture.
Unsalted Butter. Softened butter gives the almond filling its smooth, creamy consistency. Salted butter can be used but reduce or omit any added salt in your recipe if applicable (this version doesn’t include any extra salt). For dairy-free, plant-based butter works but may slightly change flavor and texture.
Granulated Sugar. Sweetens both the almond cream and the pear topping. Light brown sugar can be used in the almond cream for a slightly deeper flavor, or coconut sugar in the pear mixture for a more caramel-like flavor.
Eggs. Two are used in the almond cream and one as an egg wash for the pastry.
All-Purpose Flour. Helps stabilize the almond filling so it bakes up with structure. Gluten-free 1:1 baking flour works well here if needed. Avoid nut flours or starches alone, as they won’t provide the same lift.
Almond Extract. Adds a deep almond flavor that complements the filling and pears beautifully. Vanilla extract is a safe and still-flavorful alternative if almond extract isn’t your thing.
Lemon Juice. Brightens the pears and prevents them from browning. Fresh orange juice works in a pinch, though it adds more sweetness and less acidity.
Ground Cinnamon + Cloves. Adds warmth and subtle spice to the pears. You can use just cinnamon if you prefer. Nutmeg or cardamom also pair nicely in place of cloves.
Apricot or Peach Preserves. Brushed on at the end for a glossy finish. Orange marmalade or strained raspberry jam will also work. For a milder finish, strain and thin with a little warm water before brushing.
Amaretto (Optional). Adds an extra depth of almond flavor to the glaze. Water works just fine if you want to skip the liqueur.
Coarse Raw Sugar + Sliced Almonds (Optional). These add crunch and visual appeal to the finished tart. Turbinado or Demerara sugar works great in place of raw sugar. If you’re nut-free, you can skip the almonds entirely. The tarts still turn out beautifully.

See Exactly How It’s Done

Here’s a step-by-step look at how these pear puff pastry tarts come together. You don’t need any special equipment. It takes just a few basics, a little time, and you’ll have beautiful bakery-style pastries cooling on your counter.

Step 1: Preheat oven to 350 F (175 C) and line two baking sheets with parchment.

Butter, almond flour, and granulated sugar in a mixing bowl, ready to be creamed for the almond cream filling, with eggs, flour, and almond extract nearby on a tiled surface. — **Step 2:** Combine almond flour, sugar, and butter in a mixing bowl.

Creamed mixture of butter, almond flour, and sugar in a stand mixer bowl with a paddle attachment, showing the coarse and fluffy texture of the almond cream base. — Mix until well combined and creamy.

Two eggs added to the creamed almond flour, sugar, and butter mixture in a stand mixer bowl, ready to be mixed into the almond cream filling. — **Step 3:** Add almond extract and eggs. Mix until fully incorporated.

Smooth and fluffy almond cream mixture after eggs and flour have been fully incorporated, shown in a stand mixer bowl with a paddle attachment. — **Step 4:** Scrape the bowl, mix in flour until smooth, and set aside.

Step 5: Toss sliced pears with sugar, cinnamon, cloves, and lemon juice. Let sit, then drain or blot if needed.

Squares of puff pastry on a parchment-lined baking sheet, each topped with a generous layer of almond cream spread evenly in the center, ready for sliced pears. — **Step 6:** Roll out puff pastry to smooth creases, then cut each sheet into 9 rectangles. Transfer to baking sheets and add almond cream to the center of each, leaving a border.

Unbaked pear puff pastry tarts on a parchment-lined baking sheet, each topped with almond cream, fanned red pear slices, sliced almonds, and coarse sugar, ready to go into the oven. — **Step 7:** Top each tart with fanned pear slices. Brush edges with egg wash, then sprinkle with coarse sugar and sliced almonds if desired.

Step 8: Bake for 12–15 minutes until puffed and golden. Rotate pans if needed. Cool slightly on the baking sheet.

Step 9: Warm and strain the preserves, stir in Amaretto or water, and let cool briefly. Brush glaze over warm tarts, then cool for 10 minutes before serving.

Tips for Bakery-Worthy Results

Use puff pastry while it’s still cool. If the dough gets too soft or sticky while you’re working, pop it back in the fridge for 5–10 minutes. Cold pastry puffs best.
Don’t skip the parchment paper. It prevents sticking and makes transferring and cleanup a breeze, especially important with sugary toppings and glaze.
Fan the pear slices for visual appeal. Slightly overlapping the pear slices not only looks beautiful but also helps them bake evenly.
Blot the pears before assembling. Letting them sit with sugar draws out moisture, but too much liquid will make your pastry soggy. A quick blot with a paper towel makes all the difference.
Leave a clean border. When spreading the almond cream, keep a ¼-inch border to avoid overflow and give the edges room to rise and puff.
Check the bottoms for doneness. Puff pastry should be golden on top and lightly browned underneath. If the bottoms are still pale, give them another minute or two.
Let the glaze cool slightly before brushing. A quick 1–2 minute rest thickens the glaze just enough so it clings to the fruit without running off.
Serve the same day for the best texture. These are best enjoyed fresh, when the pastry is crisp and the glaze is still glossy. Leftovers are still good, but the texture softens.

Golden brown pear puff pastry tarts topped with sliced red pears and slivered almonds, arranged on a wooden board with two fresh red pears on the side.

Storage Instructions

These tarts are best enjoyed the day they’re made, when the pastry is crisp and the glaze is fresh. That said, leftovers can still be enjoyed with a little care.

Room Temperature. Store cooled tarts loosely covered at room temperature for up to 1 day. Avoid sealing them tightly, as this can cause the pastry to soften too much.
Reheating. To refresh the texture, reheat tarts in a 300 F (150 C) oven or toaster oven for 5–7 minutes. This helps bring back some of the crispness.
Freezing. These tarts are not ideal for freezing once baked. However, the almond cream can be made ahead and frozen for up to 1 month. Thaw in the refrigerator and bring to room temperature before using.

Variations to Switch It Up

These tarts are easy to customize with different fruits and flavors while keeping the same buttery puff pastry and creamy almond base. Here are a few tried-and-true ways to change things up:

Apple Cinnamon Tarts. Swap the pears for thinly sliced apples like Honeycrisp or Pink Lady. Add a pinch of nutmeg if you’d like. It’s perfect for fall baking.
Plum Almond Tarts. Use ripe plums for a tart-sweet twist. Try cardamom in place of cinnamon to highlight the fruit’s natural flavor.
Berry Tarts. For the best results, use fresh berries. A mix of blueberries, raspberries, or halved strawberries works well. Avoid frozen berries, which release too much moisture. If your berries are extra juicy, pat them dry with a paper towel before adding them. You can also spoon a bit of thick berry jam or compote under the fruit to help anchor the flavors and reduce sogginess.
Fig & Honey Tarts. Thinly slice fresh figs and bake as usual, then drizzle lightly with honey once they come out of the oven. Elegant and just a touch indulgent.
Nut-Free Option. Swap the almond flour for sunflower seed flour or oat flour and use vanilla extract instead of almond. It changes the flavor profile slightly but still yields a soft, rich filling.

Pear puff pastry tarts topped with red pear slices and slivered almonds, arranged on a linen-lined wooden plate with fresh red pears in the background.

More Puff Pastry Recipes to Try Next

Close-up of a pear puff pastry tart topped with thin red pear slices and slivered almonds on a wooden board.

Prep Time:25

Cook Time:10

Total Time:35

Equipment

Chef's knife

Cutting board

Dry measuring cups

Electric mixer or stand mixer

Half sheet baking sheet You will need two.

Half sheet parchment paper

Stand mixer or electric mixer

Ingredients

For the Almond Cream (Frangipane)

1½ cups almond flour
½ cup granulated sugar
½ cup unsalted butter softened (Note 1)
1 teaspoon almond extract
2 large eggs
2 tablespoons all-purpose flour

For the Pastry & Pears

4 pears thinly sliced, skin on (Note 3)
1 box frozen puff pastry 2 sheets, thawed (Note 2)
½ cup granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves optional
2 tablespoons fresh lemon juice
1 egg for egg wash
3 tablespoons coarse/raw sugar (Note 4)
sliced almonds optional

For the Glaze:

⅓ cup apricot or peach preserves (Note 5)
1 tablespoon Amaretto or water

Instructions

Preheat the oven to 350 F (175°C).
Line two baking sheets with parchment paper.
In a mixing bowl or stand mixer, combine 1½ cups almond flour, ½ cup granulated sugar, and ½ cup unsalted butter.
Mix until smooth and creamy.
Add 1 teaspoon almond extract and 2 large eggs. Mix until fully incorporated.
Scrape down the bowl, then add the 2 tablespoons all-purpose flour and mix again until smooth. Set aside. (Note 6)
In a large bowl, toss sliced pears with ½ cup granulated sugar, 2 teaspoons ground cinnamon, ¼ teaspoon ground cloves (if using), and 2 tablespoons fresh lemon juice.
Let sit for 5–10 minutes. If excess liquid gathers at the bottom, gently drain or blot the pears with a paper towel before assembling. (Note 9)
4 pears
On a lightly floured surface or parchment paper, gently roll out each sheet of puff pastry to smooth creases and slightly increase size (Note 7).
Cut each sheet into 9 equal rectangles for a total of 18.
Transfer pastry rectangles to the prepared baking sheets.
Spoon 1½ to 2 tablespoons of almond cream into the center of each piece, leaving a ¼-inch border around the edges.
1 box frozen puff pastry
Top each with 2–4 slices of pear, slightly fanned out. (Note 8)
Beat the egg in a small bowl. Brush the edges of each tart with egg wash.
Sprinkle the edges and pears with 3 tablespoons coarse/raw sugarand sliced almonds, if using.
1 egg
Bake for 12–15 minutes, or until puffed and golden brown. Rotate pans halfway through baking if needed.
The pastry is done when it’s puffed, deeply golden around the edges, and the bottoms are browned and crisp. (Note 10)
Let cool slightly on the baking sheet.
Warm the ⅓ cup apricot or peach preservesin the microwave for 20–30 seconds. Strain through a fine mesh sieve to remove chunks.
Stir in the 1 tablespoon Amaretto (or water), then let cool for 1–2 minutes to slightly thicken. Brush the glaze over the pears using a pastry brush while the tarts are still warm.
Let the tarts cool at least 10 minutes before serving. Enjoy warm or at room temperature.

Notes

Softened butter is key for a smooth almond cream. Let it sit at room temp for 30–60 minutes before mixing.
Puff pastry should be thawed but still cool to the touch. If it gets too soft or sticky, pop it in the fridge for 10 minutes before cutting.
Red pears offer a pop of color, but you can use any firm, ripe pear variety like Bartlett or Anjou.
Coarse sugar adds texture and sparkle to the finished tart. Turbinado or Demerara sugar work well here.
Apricot preserves give a beautiful sheen and mild flavor, but peach or even orange marmalade can be used.
Almond cream can be made up to 1 week in advance and stored in the fridge. Bring to room temp before using so it spreads easily.
Don’t roll the pastry too thin. Roll it just enough to smooth it out and make the pieces uniform in size.
Avoid overfilling. Too much almond cream or fruit can cause the centers to sink or leak during baking.
Pears release juice when tossed with sugar. Blotting helps keep the pastry crisp.
Underbaked puff pastry can collapse. Look for puffiness, golden tops, and even browning on the bottom as your cues for doneness.

Nutrition

Servings: tarts

Calories: 276kcal

Author: Sandra

Pear Puff Pastry Tarts