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Pear Ginger Tart


  • 2-3 pears thinly sliced
  • 1 sheet puff pastry be sure to allow time for the puff pastry to thaw
  • 2 tbsp butter melted
  • 1 tbsp brown sugar
  • 1 tsp ginger fresh, grated or very finely chopped
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg or more to taste


  • Preheat the oven to 400 degrees.
  • Unfold the sheet of puff pastry onto a cutting board and cut off one portion, so you're left with 2/3 of the pastry sheet.
  • Place a sheet of parchment paper on a cookie sheet, and move the puff pastry onto it. Score the edges of the puff pastry, roughly every 1", to ensure a fluffy edge that will rise above the pear filling.
  • Whisk together the butter, brown sugar, grated ginger, vanilla extract, cinnamon, and nutmeg in a small bowl. Brush this over the puff pastry, leaving a small, approximately 1" frame around the edge of the dough.
  • Cut the pears into quarters, removing seeds, and cut thin, approximately 1/4" slices to arrange on top of the pastry dough.
  • Bake for about 20 minutes, until dough is golden and pears are tender.