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Spiced Pear Tart

Golden puff pastry with warmly spiced pears in a delicious sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American, French

Ingredients

Spiced Pear Tart

  • 1 sheet of puff pastry
  • 2 large bosc pears
  • 3 tablespoons butter, melted
  • 1/8 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon all spice
  • 1/8 teaspoon ground ginger
  • 2 teaspoons vanilla extract
  • 1 tablespoon turbinado sugar
  • cinnamon pear balsamic (optional)

Vanilla Chantilly Cream

  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/8 cup confectioners sugar

Instructions

  • Preheat your oven to 400 degrees
  • Melt 3 tablespoons of butter and place into a small bowl
  • Add 1/8 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, 1/4 teaspoon of all spice, 1/8 teaspoon of ground ginger and 2 teaspoons of vanilla extract to the melted butter, whisk to combine and set aside
  • Slice 2 large bosc pears thinly, cutting from top to bottom (see photos above)
  • Roll out a sheet of puff pastry and place onto a sheet of parchment paper
  • Cut a 3/4" edge off of all four sides and use the strips that you cut off to create a double thick boarder around the entire rectangle of puff pastry (trim excess off at the corners)
  • Brush the interior of the rectangle with the butter and spice mixture
  • Layer the pears over the pastry
  • Brush the tops of the pears with more of the butter and spice mixture
  • Sprinkle with turbinado sugar
  • Transfer the parchment paper onto a baking sheet 
  • Bake on a center rack of a 400 degree oven for 25-30 minutes or until the pastry is puffed and golden brown
  • Transfer the baking sheet onto a heat proof cooling rack and allow the tart to cool for 15 minutes before slicing
  • While the tart is cooling, place 1 cup of heavy cream and 2 teaspoons of vanilla extract into the bowl of your stand mixer and whip on medium high speed until it becomes very foamy
  • Continue whipping on medium high speed and add 3 tablespoons of confectioners
  • Whip until soft peaks form
  • Slice the tart and top with dollops of vanilla chantilly cream and a drizzle of cinnamon pear balsamicÂ