Pear Puff Pastry Tarts Recipe

Close-up of a baked pear puff pastry tart topped with red pear slices and slivered almonds, displayed on a wooden board with coarse sugar scattered around.

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

Prep Time25

Cook Time10

Total Time35

Servings: tarts

Calories: 276kcal

Author: Sandra

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.

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