Ginger and Pear Tart with Puff Pastry

5 from 2 votes

This is an easy and delicious fall dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 28

Servings servings

Calories 330kcal

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.

Makes approximately 6-8 servings.

Serve with: scoops of ice cream, caramel drizzle, and/or whipped cream