Pear and Almond Puff Pastry Tarts Recipe
Introduction
Pear Puff Pastry Tarts combine flaky, golden puff pastry with a creamy almond filling and tender, spiced pears. These elegant yet simple tarts make a perfect dessert or special breakfast treat, offering a delightful balance of textures and flavors.
Ingredients
- 1½ cups almond flour
- ½ cup granulated sugar (plus additional ½ cup and 3 tablespoons for topping)
- ½ cup unsalted butter, softened
- 1 teaspoon almond extract
- 2 large eggs
- 2 tablespoons all-purpose flour
- 4 pears, thinly sliced with skin on
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves (optional)
- 2 tablespoons fresh lemon juice
- 1 box frozen puff pastry (2 sheets, thawed)
- 1 egg (for egg wash)
- 3 tablespoons coarse or raw sugar
- Sliced almonds (optional)
- ⅓ cup apricot or peach preserves
- 1 tablespoon Amaretto or water
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2: In a mixing bowl or stand mixer, combine almond flour, ½ cup granulated sugar, and softened butter. Mix until smooth and creamy.
- Step 3: Add almond extract and 2 eggs to the mixture. Stir until fully incorporated.
- Step 4: Scrape down the bowl, add all-purpose flour, and mix again until smooth. Set this almond cream aside.
- Step 5: In a large bowl, toss pear slices with ½ cup granulated sugar, ground cinnamon, ground cloves (if using), and fresh lemon juice. Let sit for 5–10 minutes. Drain or blot any excess liquid before assembling.
- Step 6: On a lightly floured surface or parchment paper, gently roll out each puff pastry sheet to smooth creases and enlarge slightly. Cut each sheet into 9 equal rectangles for a total of 18.
- Step 7: Transfer pastry rectangles to prepared baking sheets. Spoon 1½ to 2 tablespoons of almond cream into the center of each, leaving a ¼-inch border.
- Step 8: Arrange 2 to 4 pear slices on top of the almond cream, slightly fanning them out. Beat the egg and brush it along the edges of each tart.
- Step 9: Sprinkle coarse sugar and sliced almonds (if using) over the pear-topped tarts.
- Step 10: Bake for 12–15 minutes until the pastry is puffed, golden around the edges, and browned on the bottom. Rotate pans halfway if needed. Let cool slightly on the baking sheets.
- Step 11: Warm preserves in the microwave for 20–30 seconds, then strain through a sieve to remove chunks. Stir in Amaretto or water, and cool for 1–2 minutes until slightly thickened.
- Step 12: Brush the glaze over the pears while the tarts are still warm. Let cool at least 10 minutes before serving. Enjoy warm or at room temperature.
Tips & Variations
- Use firm but ripe pears like Bosc or Anjou for the best texture and sweetness.
- If you don’t have Amaretto, water works fine to thin the preserves glaze.
- For extra crunch, sprinkle sliced almonds generously before baking.
- Allow the lemon juice to soak into the pears to prevent browning and enhance flavor.
Storage
Store leftover tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 325°F (160°C) oven for 5–7 minutes to restore crispness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh almond flour or almond meal?
Yes, fresh almond flour or almond meal can be used, but make sure it’s finely ground for a smooth almond cream texture.
Can I make these tarts ahead of time?
You can assemble the tarts and refrigerate them unbaked for up to 24 hours. Bake straight from the fridge, adding a couple of extra minutes to the baking time.
PrintPear and Almond Puff Pastry Tarts Recipe
Delightfully flaky and sweet, these Pear Puff Pastry Tarts combine a smooth almond cream base with tender spiced pears atop crisp puff pastry. Finished with a glossy apricot glaze and optional sliced almonds, they make a stunning dessert or elegant snack perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Almond Cream
- 1½ cups almond flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon almond extract
- 2 large eggs
- 2 tablespoons all-purpose flour
Pear Topping
- 4 pears, thinly sliced, skin on
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves (optional)
- 2 tablespoons fresh lemon juice
Puff Pastry and Finishing
- 1 box frozen puff pastry (2 sheets, thawed)
- 1 egg (for egg wash)
- 3 tablespoons coarse/raw sugar
- Sliced almonds (optional)
- ⅓ cup apricot or peach preserves
- 1 tablespoon Amaretto (or water)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the almond cream base: In a mixing bowl or stand mixer, blend 1½ cups almond flour, ½ cup granulated sugar, and softened ½ cup unsalted butter until smooth and creamy.
- Add flavor and eggs: Stir in 1 teaspoon almond extract and 2 large eggs, mixing until fully incorporated to create a rich almond cream.
- Incorporate flour: Scrape the sides of the bowl and add 2 tablespoons all-purpose flour, mixing again until smooth. Set this almond cream aside for assembling later.
- Prepare the pears: In a large bowl, toss thinly sliced pears with ½ cup granulated sugar, 2 teaspoons ground cinnamon, optional ¼ teaspoon ground cloves, and 2 tablespoons fresh lemon juice. Let this mixture sit for 5–10 minutes to macerate. Drain or blot off any excess liquid to prevent soggy pastry.
- Roll and cut the puff pastry: On a lightly floured surface or parchment, gently roll out each thawed puff pastry sheet to smooth creases and enlarge slightly. Cut each sheet into 9 equal rectangles (18 total) and place them on the prepared baking sheets.
- Assemble the tarts: Spoon 1½ to 2 tablespoons of the almond cream onto the center of each pastry rectangle, leaving about a ¼-inch border around the edges free of filling.
- Add pear slices: Arrange 2 to 4 pear slices on top of the almond cream, fanning them slightly for a visually appealing look.
- Apply egg wash and toppings: Beat the remaining egg and brush the edges of each tart with this egg wash. Sprinkle the edges and pear slices with coarse/raw sugar and optionally, sliced almonds for added texture and crunch.
- Bake the tarts: Place the trays into the preheated oven and bake for 12–15 minutes, or until the pastry is puffed and golden brown all over. Rotate the pans halfway through baking for even cooking. The tarts are done when the edges are deeply golden and the bottoms crisp.
- Glaze the tarts: Warm ⅓ cup apricot or peach preserves in the microwave for 20–30 seconds and strain through a fine mesh sieve to remove any chunks. Stir in 1 tablespoon Amaretto or water and let cool 1–2 minutes until slightly thickened. Brush this glaze generously over the warm pears for a shiny, flavorful finish.
- Serve: Allow the tarts to cool at least 10 minutes before serving. They are delicious warm or at room temperature, perfect for a delightful dessert or elegant treat.
Notes
- Butter should be softened but not melted to ensure a smooth almond cream.
- Thaw puff pastry sheets completely before rolling to avoid cracking.
- Keeping pear skin on adds color, texture, and nutrients to the topping.
- Coarse or raw sugar adds a crunchy texture on the edges and enhances sweetness.
- Apricot or peach preserves can be substituted with any mild fruit preserves; Amaretto can be replaced with water for a non-alcoholic glaze.
- Drain excess pear liquid to keep pastries from becoming soggy during baking.
- Rolling puff pastry slightly enlarges the pieces for better tart size and shape.
- Fanning pear slices improves tart appearance and helps them bake evenly.
- Rotate baking sheets midway to ensure even browning.
- Let tarts cool slightly before glazing to prevent melting the preserves completely.
Keywords: pear tarts, puff pastry tarts, almond cream tarts, baked fruit dessert, easy pastry recipe
