Try to use fruit that is ripe but semi-firm.

Then transfer it to the baking sheet and proceed to layer on the toppings. Fold the sides of the foil under the cutting board to avoid it from slipping around while rolling out the dough.

Rolling it out : If you do not have enough room on your baking sheet to roll out the dough, simply place the foil around a large cutting board.

DO NOT let your pastry become room temperature or warm or it will not rise properly while baking, leaving it gummy and less flakey in texture. If you are pressed for time, follow the package instructions for microwaving the pastry until it is defrosted.

Thawing process : If your pastry sheet(s) is frozen, you can thaw it in the refrigerator the night before OR allow it to sit at room temperature until just thawed (which takes about 20 minutes or so).

(If the pears were sliced a bit thicker, bake at 375 F for 20-25 minutes). Bake the pastry at 400 F for 20-25 minutes. Add a few dollops of butter and some almonds over the pears, if desired. Using a pastry/basting brush (or your finger), coat the edges of the dough and any other exposed areas with the egg wash. Sprinkle the remaining sugar over the pears, again avoiding the edges of the pastry. Repeat this step two more times, alternating the direction each time. Hold a sliced pear half in your palm and 'deal' the slices onto the pastry, like a deck of cards, with your other hand. Sprinkle a couple of teaspoons of the mixture over the pastry, avoiding the edges as much as possible. Mix the sugar and cinnamon together in a small bowl. Use a sharp knife, lightly trace along the edges of the dough to create a 1/2' border. Place the thawed puff pastry sheet on the floured surface and gently stretch it out with your hands. Line a large baking sheet with foil and lightly dust with flour. Keep the segments together until you are ready to place them on the pastry. Cut the pears in half remove the cores and stems with a small metal spoon or pairing knife. Add more topping options, if your feeling naughty If it does, no worries! That’s what spatulas are for…just pry that baby off if needed. Try your hardest not to get too much of the wash onto the foil in order to prevent the pastry from sticking too much while baking.

Lightly brush some of the egg wash over the edges. Okay, now it’s time for the edges to get some love. It’s okay to go a little crazy here, just avoid those pastry edges again. Sprinkle the rest of the yummy cinnamon sugar over the pears. It keeps that pattern looking nice and uniform. Shingle, sprinkle, and brushĪfter making this tart countless times, I highly recommend that you keep your pear slices together in one hand while you deal them like a deck of cards with the other hand. Avoid getting it onto the edges of the dough as the sugar may burn when baking. Lastly, make the cinnamon sugar and sprinkle a little less than half of it onto the dough.

Just be careful not to cut through the dough. This allows for the edges to puff up beautifully when it bakes. Use a sharp knife to lightly score along the edges of the dough to create a 1/2″ border. Yay! You don’t even need to use a rolling pin on this one. To save you additional time and cleanup effort, line a large baking sheet with foil and lightly dust it with flour. There are a few different methods you can use to thaw the puff pastry (see Notes in the recipe card below). Then, carefully tilt the tart back and forth to evenly distribute the juices around the fruit o r use a pastry brush to baste the fruit. If there is a lot of excess juice, remove the tart from the oven during the last 5-7 minutes of baking. This way, they will hold together well in the tart and not oversaturate the pastry as it bakes. Prep the pears using a small metal spoon and/or pairing knife.Īs much as I love ripe and juicy pears, try to use ones that are ripe but still a bit firm. Measuring spoons (I love these gold plated ones).Cutting board (this one is reversible!).I can guarantee you have everything you need to make this pear tart happen. Using semi-firm pears and thawed, but cold puff pastry, is best.

Pear tart recipe