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Pear Tarts

The perfect, easy fall dessert. Especially for non-pie lovers!
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: French
Keyword: Dessert, Easy, Fall, Holiday, Ina Garten, Pears, Puff Pastry, Thanksgiving, Winter
Servings: 4 People
Author: Emily ~ Garlic & Olive Oil


  • 1 sheet Puff Pastry defrosted but still cold
  • 2 Pears slightly firm
  • 8 tsp Sugar divided
  • 2-3 T cold Butter small dice
  • 1/4 c Apricot Jam
  • 1 1/2 T water


  • Preheat oven to 400.
  • Line a baking sheet with parchment paper.
  • Using a sharp knife or pizza cutter, cut the pastry sheet into 4 equal squares and place at least an inch apart on the prepared baking sheet. Place baking sheet in fridge.
  • Peel and slice pears; about 1/8" - 1/4" thick slices. Place overlapping slices of pears diagonally on the pastry then put one slice on each edge. Repeat with remaining squares. Sprinkle the pears with sugar, about 2 teaspoons per square. Evenly dot each square with butter.
  • Bake for 40 minutes. The edges will look burned but don't worry, they are fine!
  • Just before you are going to pull the tarts out of the oven, start heating the jam and water in a small pot. Bring to very low simmer and stir to thin the jam.
  • When the tarts are out of the oven, use a pastry brush and lightly brush the entire top of the tart (pastry and fruit) with the thinned out jam. This will make them shiny and beautiful.
  • Move to serving platter and serve warm or at room temperature.