I’ll show you how to make an Easy Pear Tart with fresh pears and one simple pastry trick that cuts prep time and creates a stunning centerpiece.

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I keep coming back to this Simple Pear Tart Recipe With Fresh Pears because it looks way harder than it is. I wasn’t looking for another Bosc Pears Recipes post, but the moment I sliced into ripe fruit on flaky puff pastry I knew I had to share.

It’s a Pear Tart Recipe Easy enough for a weeknight but elegant enough for company, and somehow never feels overly sweet. I like the clean flavor of fresh pears, the little bit of crunch from the pastry, and the way it makes people curious.

Try it when you want something quick that still impresses.

Ingredients

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puff pastry: Flaky, buttery layers; mostly carbs, gives crisp bite and rich mouthfeel
Pears: Juicy, sweet with fiber and vitamin C; adds fresh flavor and moisture
Butter: Rich in fat, adds creaminess and flavor, not exactly heart healthy
Almond flour: Adds nutty protein and healthy fats, keeps filling tender and moist
Sugar: Sweetens and caramelizes, simple carbs so use sparingly if you’re watching
Egg: Binds the filling, adds structure and a bit of protein
Apricot jam: Gives glossy shine and sweet tart glaze, adds concentrated fruit flavor
lemon juice: Optional splash brightens flavors, adds acidity and a fresher finish

Ingredient Quantities

1 sheet puff pastry (9 x 12 inches)

3 medium firm ripe pears (Bosc or Bartlett), about 1 to 1 1/4 lb

1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) granulated sugar

1 cup (100g) almond flour (ground almonds)

1 large egg

1 teaspoon vanilla extract

1 tablespoon all purpose flour

pinch of salt

1/4 cup apricot jam

1 tablespoon lemon juice (optional)

1 tablespoon turbinado or extra granulated sugar (optional)

powdered sugar for dusting (optional)

How to Make this

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1. Preheat oven to 400F (200C). Line a baking sheet with parchment. Thaw the 9 x 12 inch puff pastry until just pliable, transfer to the sheet, and score a 3/4 inch border with a sharp knife without cutting all the way through; prick the center lightly with a fork. Keep the pastry cool so it puffs nice.

2. Make the almond filling: beat the 1/2 cup softened butter with the 1/2 cup granulated sugar until pale and creamy, then mix in the large egg and 1 teaspoon vanilla until combined.

3. Stir in the 1 cup almond flour, 1 tablespoon all purpose flour and a pinch of salt until you have a smooth frangipane. Dont overmix, almond flour can get gummy if you go too far.

4. Spread the frangipane evenly over the center of the pastry, staying inside the scored border so the edges can puff.

5. Peel, core and thinly slice the 3 medium pears and toss the slices with the 1 tablespoon lemon juice if using to prevent browning. Arrange the slices over the frangipane in overlapping rows or a fan pattern, it doesnt have to be perfect.

6. If you want a crunchy sweet edge, sprinkle 1 tablespoon turbinado or extra granulated sugar over the pears and the exposed pastry border (optional).

7. Bake on the center rack for about 25 to 30 minutes, until the pastry is golden and the almond filling is set. If the edges brown too fast, loosely cover them with foil.

8. Warm the 1/4 cup apricot jam with a tablespoon of water until runny, strain if you like, then brush the glaze over the hot pears so they shine.

9. Let the tart cool on a wire rack 10 to 15 minutes so the filling sets, dust with powdered sugar if desired, slice and serve warm or at room temperature. Leftovers keep in the fridge for a couple days, and a quick warm-up in the oven brings it back to life.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper
2. Sharp chef’s or paring knife (for scoring pastry and slicing pears)
3. Cutting board and vegetable peeler
4. Measuring cups and spoons
5. Mixing bowls — at least one large and one small
6. Hand mixer or stand mixer (or a sturdy whisk if doing it by hand)
7. Rubber or silicone spatula (for spreading the frangipane)
8. Pastry brush (for the apricot glaze)
9. Wire cooling rack and oven mitts

FAQ

Q: What kind of pears should I use and how ripe do they need to be?

A: Use Bosc or Bartlett, they hold their shape best. Pears should be firm but not rock hard, give a little when you press near the stem. Too soft pears will turn mushy in the oven.

Q: Can I use frozen puff pastry or do I need fresh?

A: Yes, frozen is fine. Thaw it in the fridge overnight, keep it cold while you work so it stays flaky, and roll it out on a lightly floured surface if needed.

Q: How do I stop the tart from getting a soggy bottom?

A: Two easy tricks, press a thin layer of almond flour or frangipane on the pastry first so it soaks up pear juices, and bake on a preheated baking sheet so the bottom browns fast. You can also warm and strain the apricot jam then brush it on after baking instead of before.

Q: Can I make this ahead and how should I store it?

A: Yes, bake it, cool completely, then store in an airtight container at room temp for 1 day or in the fridge for up to 3 days. Reheat in a 350 F oven for 8 to 12 minutes to refresh the crispness.

Q: Any easy swaps for gluten free or vegan diets?

A: For gluten free use a GF puff pastry and swap the tablespoon of all purpose flour for 1 Tbsp GF flour. For vegan use plant butter and a flax or aquafaba egg replacer, and check the jam is vegan. Texture might be a little different but still tasty.

Q: How do I know when the tart is done?

A: The puff pastry should be golden and puffed, the almond filling set and not jiggly, and the pears tender when pierced with a knife. If the top browns too fast cover it loosely with foil and finish baking until set.

Simple Pear Tart Recipe With Fresh Pears Substitutions and Variations

Puff pastry
- Store bought pie crust, rolled out to fit the tart pan — a bit more rustic but works great
- Phyllo sheets, stacked (6 to 8), each brushed with melted butter for flaky layers
- Quick rough puff (homemade shortcut pastry) if you want to roll your own, keep everything cold
Almond flour
- Ground hazelnuts or pecans, used 1:1 for similar texture and nutty flavor
- All purpose flour, used in equal volume but add 1 tsp almond extract to mimic the nut flavor, expect a less tender crumb
- Oat flour, used 1:1 for a milder, slightly chewier frangipane, tastes different but still nice
Egg
- Flax “egg”: 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes, good binder for vegans
- Unsweetened applesauce 1/4 cup, gives moisture and slight sweetness, texture will be softer
- Commercial egg replacer (like Ener-G), follow package for 1 egg, keeps structure in the filling
Apricot jam (for glaze)
- Apricot preserves or jelly, same use and flavor just a bit chunkier or clearer
- Peach or apple jam, very similar color and sweetness if you dont have apricot
- Honey or maple syrup warmed and thinned with a little lemon juice or water, brush on warm for a glossy finish

Pro Tips

1) Keep the pastry and frangipane cold so the edges puff up. If the sheet gets warm, slide it back into the fridge for 10 to 15 minutes before baking. A cold baking sheet helps too, trust me.

2) Dont overmix the almond flour into the butter and egg or the filling can turn gummy. You can make the frangipane a day ahead, chill it, then spread it while still firm for neater results. A splash of almond extract or a little lemon zest brightens it, but dont add too much.

3) Use firmer pears and slice them all about the same thickness so they cook evenly. If you want them softer and more flavorful, quickly poach the slices for 2 or 3 minutes in a little sugar water first. Tossing slices with lemon stops browning, but dont soak them or theyll get waterlogged.

4) Watch the edges in the oven and loosely tent foil if theyre browning too fast, rotate the pan halfway for even color. Warm and strain the apricot jam before glazing for a shiny, clear finish. Let the tart rest 10 to 15 minutes before slicing so the filling sets, and to revive leftovers warm gently in a 325 F oven until heated through.

Simple Pear Tart Recipe With Fresh Pears

Recipe by Kate Sinclair

0.0 from 0 votes

I’ll show you how to make an Easy Pear Tart with fresh pears and one simple pastry trick that cuts prep time and creates a stunning centerpiece.

Servings

servings

Calories

619

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper
2. Sharp chef’s or paring knife (for scoring pastry and slicing pears)
3. Cutting board and vegetable peeler
4. Measuring cups and spoons
5. Mixing bowls — at least one large and one small
6. Hand mixer or stand mixer (or a sturdy whisk if doing it by hand)
7. Rubber or silicone spatula (for spreading the frangipane)
8. Pastry brush (for the apricot glaze)
9. Wire cooling rack and oven mitts

Ingredients

1 sheet puff pastry (9 x 12 inches)
3 medium firm ripe pears (Bosc or Bartlett), about 1 to 1 1/4 lb
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 cup (100g) almond flour (ground almonds)
1 large egg
1 teaspoon vanilla extract
1 tablespoon all purpose flour
pinch of salt
1/4 cup apricot jam
1 tablespoon lemon juice (optional)
1 tablespoon turbinado or extra granulated sugar (optional)
powdered sugar for dusting (optional)

Directions

Preheat oven to 400F (200C). Line a baking sheet with parchment. Thaw the 9 x 12 inch puff pastry until just pliable, transfer to the sheet, and score a 3/4 inch border with a sharp knife without cutting all the way through; prick the center lightly with a fork. Keep the pastry cool so it puffs nice.
Make the almond filling: beat the 1/2 cup softened butter with the 1/2 cup granulated sugar until pale and creamy, then mix in the large egg and 1 teaspoon vanilla until combined.
Stir in the 1 cup almond flour, 1 tablespoon all purpose flour and a pinch of salt until you have a smooth frangipane. Dont overmix, almond flour can get gummy if you go too far.
Spread the frangipane evenly over the center of the pastry, staying inside the scored border so the edges can puff.
Peel, core and thinly slice the 3 medium pears and toss the slices with the 1 tablespoon lemon juice if using to prevent browning. Arrange the slices over the frangipane in overlapping rows or a fan pattern, it doesnt have to be perfect.
If you want a crunchy sweet edge, sprinkle 1 tablespoon turbinado or extra granulated sugar over the pears and the exposed pastry border (optional).
Bake on the center rack for about 25 to 30 minutes, until the pastry is golden and the almond filling is set. If the edges brown too fast, loosely cover them with foil.
Warm the 1/4 cup apricot jam with a tablespoon of water until runny, strain if you like, then brush the glaze over the hot pears so they shine.
Let the tart cool on a wire rack 10 to 15 minutes so the filling sets, dust with powdered sugar if desired, slice and serve warm or at room temperature. Leftovers keep in the fridge for a couple days, and a quick warm-up in the oven brings it back to life.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.