Fall is here and we welcome the season in one of the most comforting ways we know how: by gathering our favorite fall fruits and heading to the kitchen to create something mouthwateringly delicious!
I do not know anyone who does not like a good pie, but, sometimes the idea of making the dough for a pie can be intimidating, even for the experienced baker. That’s where a good quality, store-bought puff pastry comes in handy. Not only is it convenient and a real time saver, but it makes a delicious, light, and flaky base for fruit desserts every time.
This luscious, super easy pear and pecan tart is an example of just that, especially If you like desserts that do not skimp on the fruit! If you have only 30 minutes to spare, and a package of puff pastry in your freezer, you can make this easy tart to enjoy this weekend.
The Ingredients
You will need two large, firm pears (I used one Bosc and one red D’Anjou) for this recipe. You will also need a box of all-butter puff pastry, some butter, brown sugar, lemon juice and brandy. It couldn’t be easier than that!
Why you should make this easy pear and pecan tart
What makes this pear tart so luscious is the brown butter-brandy sauce that is used as both the pastry base and a glaze for the pears. If you like nuts, try adding a few pecans, as I did here; they add a wonderful texture to every bite when paired with the soft, sautéed-in-butter, glazed pears.
If you crave a delicious and light fruit dessert this weekend, I hope that you try this recipe. Choose your favorite variety of pears, get a package of all-butter puff pastry and you will be on your way to impress your family and get lots of compliments from those who try it!
- ½ package puff pastry, thawed (8oz.) - I used Fillo Factory
- 2 large pears, about 1½ lbs., (Bosc or D’Anjou)
- 2 oz. butter (¼ cup)
- ½ cup light brown sugar, firmly packed
- 2 tsp. fresh lemon juice
- 1 TBSP. brandy
- One small cinnamon stick and ¼ tsp. ground cinnamon
- ⅓ cup pecans
- Defrost the puff pastry according to the package’s instructions.
- Peel, quarter, and core the pears. Cut each quarter into four slices and set aside.
- In a large skillet melt the butter over medium heat and when it turns light brown, stir in the sugar. Once the sugar starts to melt, add the lemon juice, the brandy and the cinnamon (both stick and ground). Cook briefly making sure everything is well mixed. Add the pear slices to the skillet. Cook gently, basting the pears with the brown sugar mixture for about 10 minutes, depending on the ripeness of the pears. At the end of the cooking, the pears should be tender. Using a slotted spoon, lift the pears from the skillet and place them on a plate. Set them aside to cool.
- Return the brown sugar mixture to a low boil and cook it for about 2 minutes so until it is reduced to a syrup.
- Preheat the oven to 375°F.
- Remove the thawed puff pastry from the refrigerator, unroll it, and, with a sharp knife, cut a 10” or 11” circle. Score a ½” border around the circle then prick the area inside the border to prevent the tarts from puffing up too much.
- Place the puff pastry on a baking sheet lined with parchment paper. Arrange the pears on top of the puff pastry, fanning the slices so they resemble pear halves. Scatter the pecans around the pears. Reserve 2 TBSP. of the syrup and brush the rest on the pear slices and the pastry itself. Try to stay inside the boarder, so the puff pastry around the center stays dry. Chill tart for 15 minutes.
- Place the tray on the middle rack of the oven and bake for about 20 minutes or until the puff pastry is golden brown. Remove from the oven and brush the reserved 2 TBSP. of syrup over the pears (this glaze will give them a lovely color). Cool very briefly and serve while still warm, with a dollop of ice cream.
This recipe is a collaboration with the Fillo Factory, a company that makes great quality filo pastry and puff pastry, among many other products.
Easy Pear and Pecan Tart with Ice cream
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Tried this recipe and oh my gosh was it good! I added a layer of almond paste to the bottom before adding in the pears. Next level good! I think this is such a nice light dessert to follow any meal during any season. Loved the recipe so much – thx for sharing it !
I am so glad you made it Diane! This is such and easy recipe and one of our all time favorite desserts!
Hi Marilena,
I’m thinking of making this for a small diner party this weekend and am wondering if I can make it in the morning and worm-up before serving or if it’s best served immediately after it cools. Looks and sound so delicious!
Thank you!
Hi Marianne,
Yes, you can make it in the morning, leave it at room temperature and gently reheat it in a low oven just before serving!