Ginger and Pear Tart with Puff Pastry is the ultimate fall dessert! Elegant enough to grace Thanksgiving tables yet easy enough to make for any busy weeknight family dinner.
When fall rolls around, apple recipes and pumpkin recipes often get top billing. But don't forget about the other in-season fall favorite: pears!
Pears are the unsung hero of fall. I just love the softer texture, sweet taste, and versatility of pears.
They're great to use in both savory recipes, like this Arugula and Pear Salad. And they're absolutely delightful in sweet dessert recipes too, like these Mini Pear Tartlets (that were featured on the Oprah magazine website!).
But if you want a show-stopping fall dessert that is both elegant enough for Thanksgiving and dinner parties yet easy enough for weeknight dinners, make this delicious Ginger and Pear Tart with Puff Pastry.
Jump to:
🌟 Why this recipe works
This puff pastry pear tart is sure to become a fall favorite. You're gonna love it for so many reasons!
- Easy to make: The steps are truly easy enough for the most beginning baker to make. I've also included step-by-step photos below to help you along the way.
- Simple ingredients: You only need eight simple ingredients that are easy to find in any local grocery store. You probably already have most of the ingredients on hand!
- Full of fall flavors: With ripe pears and aromatic fall spices, this is a dessert that is bursting with warm, comforting fall flavors.
- Elegant yet rustic: This puff pastry pear tart is both elegant and rustic at the same time. Its beauty lies in its lack of perfection: no need to fuss about how it looks, as it will look amazing no matter what you do!
🛒 Ingredient notes
- Puff pastry: Use high-quality store-bought puff pastry or homemade for a crisp, flaky base. Make sure it's fully thawed before using to ensure even baking.
- Pears: Choose ripe but firm pears like Bosc or Bartlett. They hold their shape well during baking and have a sweet, slightly floral flavor. Slice them in uniform slices so they bake up evenly.
- Ginger: Fresh ginger adds a spicy warmth, complementing the sweetness of the pears. You can also use crystallized ginger for a chewy texture and concentrated sweetness.
- Brown sugar: Light brown sugar adds depth of flavor with its molasses undertones, which pairs well with both the pears and ginger.
- Butter: A small amount of melted butter helps caramelize the sugar and adds richness to the filling.
- Vanilla: Pure vanilla extract adds that classic bakery aroma and flavor.
- Cinnamon: A pinch of cinnamon adds an extra layer of warmth and spice.
- Sanding sugar: Optional, but a sprinkle of sanding sugar adds another light layer of sweetness and crunch to every bite.
✅ Step-by-step instructions
You'll find the full list of ingredients with measurements and detailed baking instructions in the printable recipe card at the bottom of this post. Here are step-by-step photos to help you make this easy fall dessert.
- Roll out the puff pastry to a rectangle.
2. Mix together the melted butter, light brown sugar, ginger, vanilla, and cinnamon.
3. Brush most of the mixture over the center of the puff pastry rectangle, leaving about a tablespoon or two for later.
4. Layer the pear slices evenly onto the top of the puff pastry, leaving about ¼" to ½" border around the edges.
5. Gently fold up the border puff pastry dough and crimp with the tines of a fork.
6. Brush the remaining mixture over the tops of the pears and the folded over dough.
7. Sprinkle sanding sugar over the top.
8. Bake at 400°F for 15-20 minutes, until the edges are golden brown and slightly puffed up.
👩🏻🍳 Pear tart recipe FAQs
Yes! While fresh pears will give you the best texture and flavor, you can use canned pears. But make sure to drain them well first. You want to avoid excess liquid that could make the pastry soggy.
Yes, you can assemble the tart in advance and store it in the fridge for up to 24 hours before baking. I recommend drizzling a squeeze of lemon juice over the pears before covering and storing, to help prevent the pears from browning too much. Bake them just before serving for the best texture.
Use dairy-free puff pastry (many store-bought versions are naturally dairy-free!) and substitute the butter with a plant-based alternative.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the air fryer or oven.
🍽 Serving ideas
A dollop of whipped cream, vanilla ice cream, or a drizzle of caramel sauce easily elevates this fall dessert.
If you're serving this as dessert for your Thanksgiving feast, consider serving a Thanksgiving Charcuterie Board as an appetizer. Then serve this easy Spatchcock Turkey recipe as the main course. Air Fryer Brussels Sprouts with Bacon, Whipped Sweet Potatoes, and Instant Pot Butternut Squash Mac and Cheese round out the side dishes for a hearty, satisfying Thanksgiving dinner.
For an easy weeknight dinner, this pear tart would be a great way to end a meal of Pumpkin Gnocchi and Instant Pot Green Beans.
🍷 🥂 Wine pairings
Can you pair wines with fall desserts? Absolutely!
When pairing a wine with dessert, the traditional rule is to pair a wine that is slightly sweeter than the dessert itself.
Here are two wines that I find bring out the best flavors in this ginger and pear tart with puff pastry:
- Riesling: A slightly off-dry Riesling complements the sweetness of the pears and balances the spiciness of the ginger with its bright acidity and hints of stone fruit.
- Chenin Blanc: This white wine, especially in a demi-sec style, pairs well with fruit-based desserts. Its natural acidity and notes of honey and apple play beautifully with the flavors of the tart.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
More fall dessert recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Ginger and Pear Tart with Puff Pastry
Equipment
Ingredients
- 1 sheet puff pastry, thawed
- 3 Tablespoons unsalted butter, melted and slightly cooled
- 1 Tablespoon light brown sugar
- 1 teaspoon minced ginger
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 pears, thinly sliced
- 1 egg, lightly beaten
- 1 teaspoon water
- 1 teaspoon optional: sanding sugar
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- On a large cutting board or flat surface that is lightly floured, roll out the puff pastry to form a rectangle that is approximately 6-7" wide and 10-11" long. Transfer to the prepared baking sheet and set aside.
- In a large bowl, whisk together the melted butter, light brown sugar, ginger, vanilla, and cinnamon.
- Using a pastry brush, brush the melted butter mixture over the top of the puff pastry, leaving approximately ½" border.
- Layer the pear slices on top, again leaving about a ½" border.
- Gently fold in the edges of the puff pastry just until the folded over puff pastry touches the edge of the pears.
- Use the tines of a fork to press down, seal, and crimp the edges all around the puff pastry.
- In a small bowl, create an egg wash by lightly beating together an egg and the teaspoon of water.
- Use a pastry brush to brush the egg wash along the crimped edges on top of the puff pastry.
- Optional: sprinkle the sanding sugar over the top.
- Bake at 400°F for 15-20 minutes, just until the puff pastry has turned a nice golden brown.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
Michelle says
This Pear Tart recipe is absolutely divine! I didn’t have fresh ginger on hand, so I substituted ground ginger, and it still turned out wonderfully. The recipe is incredibly simple, requiring just a few basic ingredients. For the crust, I used a puff pastry sheet from Trader Joe’s, which worked perfectly. I made it twice—once with Bartlett pears and again with Bosc pears—and both versions were delicious. It was amazing right out of the oven, and even two days later, it was still fantastic when warmed up. This tart was a big hit with everyone! I highly recommend serving it with a scoop of vanilla ice cream - yum!
Marlynn Jayme Schotland says
Michelle, I am so glad to hear you loved it not just once, but enough to make it again! Yay! Thank you for sharing! ❤️