Pear and Almond Puff Pastry Tart
A simple French-style tart with sweet pear slices over almond frangipane, baked in puff pastry until the edges are golden and crisp.
- Total
- 50 min
- Prep 15 · Cook 25 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding · Basting
- Sweet
- French
- Oven
Instructions
-
Heat the oven to 200°C. Line a baking tray with parchment paper. Cut the puff pastry into a 12 cm x 18 cm rectangle and place it on the tray.
~5 min
Preheating ensures the pastry starts baking immediately, helping it puff and crisp rather than melt.
-
In a small bowl, mix the ground almonds, sugar, butter, and a pinch of salt until you have a soft paste.
~3 min
Mixing the almond paste distributes fat and sugar evenly, creating a tender frangipane that bakes into a moist layer.
-
Cut the pear in half, remove the core, and slice it thinly, about 3 mm thick.
~4 min
-
Spread the almond mixture over the pastry, leaving a 1.5 cm border. Arrange the pear slices on top in overlapping rows.
~3 min
Leaving a border prevents the filling from spilling over and gives the pastry edge room to rise and brown.
If the pear slices are very juicy, pat them dry with a paper towel before arranging them so the pastry stays crisp.
Folding Arrange pear slices in overlapping rows gently, without pressing, so they stay distinct and bake evenly. Avoid crowding, which steams the fruit instead of letting it caramelize.
-
Bake for 20 to 25 minutes, until the pastry is puffed and golden and the pears are tender.
~25 min
Baking at high heat sets the pastry's layers and evaporates moisture, so the tart becomes crisp and golden.
-
Beat the egg with a teaspoon of water and brush it over the warm pastry edges. Let the tart rest for 10 minutes before serving.
~10 min
Brushing warm pastry with egg wash adds shine and flavor without baking the egg, while resting lets the tart firm up for cleaner slices.
For a deeper golden color, brush the pastry border with the egg wash before baking instead of after.
Basting Brush the egg wash lightly and evenly over the warm pastry edges, avoiding drips that would burn. Use a light touch to prevent tearing the delicate puff.