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Puff pear tart

This pear tart has a crisp, flaky puff pastry base covered with caramalised pear in a sticky brown sugar syrup.

Serves 8


4 large ripe but firm pears

90g demerara sugar


Pre-heat the oven to 180°C/fan 160°C/gas 4.

Begin by rolling out the puff pastry on a lightly loured surface into a large 30cm diameter circle, place the pastry circle onto a lined baking tray and place in the refrigerator.

Meanwhile prepare the pears, wash and dry the pears well and slice in half length ways first, core them using a teaspoon and then slice into thinner slices length ways again.

Remove the pastry from the refrigerator and using a fork, prick the pastry base leaving a 2cm rim un-pricked, this will create high, puffed edges which will help to hold any escaping liquid whilst baking.

Arrange the sliced pears onto the pastry, fanning the slices out working from the outside to the centre.

Once arranged, evenly sprinkle the sugar all over the tart apart from the 2cm un-pricked edge, making sure to use all of the sugar.

Place the tart into the pre heated oven for 20-25 minutes until the pastry is well puffed and golden brown and the pear filling is golden and bubbling.

Remove from the oven and allow to cool slightly, slice and serve warm with vanilla ice cream or custard.

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