Cooking
Cinnamon Pear Tarts with Puff Pastry
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These sweet cinnamon pear tarts with puff pastry are made by coating pear slices in brown sugar and cinnamon mixture and baking them on top of tender puff pastry until golden. They’re quick and easy to make but so elegant that they’re certain to wow your dinner guests.
Adapted from Sarah Walker Caron | The Disney Princess Tea Parties Cookbook | Insight Kids, 2022
These easy individual pear tarts are certainly no trouble to whip up. They hide a buttery brown sugar filling under a layer of sweet pears, making them a delightful tea-party-time treat or elegant autumn dessert.–Sarah Walker Caron
Cinnamon Pear Tarts FAQs
What type of pear is best for baking?
For this recipe, you’ll want a firm pear that’ll hold its shape while heated, and not turn to mush. The Bosc pear is the best choice, but Anjou pears and Concorde work well too, if you can find them. One of our testers used Bartlett pears with great success. 
Can I make these tarts ahead of time?
We suggest making these tarts just before you’ll be serving them so the puff pastry doesn’t get soggy from the cooked fruit juices.
What should I serve with pear tarts?
Serve them unadorned right from the oven, with fresh whipping cream, or a scoop of vanilla ice cream–which almost all of our testers suggested.
I don’t have a shell-shaped cookie cutter. What else can I use?
While finished shell-shaped pastry is indeed lovely, you can use a scalloped-shaped or round cookie cutter. Heck, you can even go low-tech and cut the dough into 4-inch squares. All that matters is you make these!
Cinnamon Pear Tarts with Puff Pastry
Sweet cinnamon-sugar pears are baked atop puff pastry to make these adorable pear tarts. It’s an easy, impressive fall dessert.
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Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
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Unfold the puff pastry on a floured cutting board and gently press out any wrinkles.
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Using a 4-inch (10cm) flower-shaped, scalloped, or circular cookie cutter, cut out 4 rounds. Arrange the dough rounds on the baking sheet.
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In a small bowl, stir together the brown sugar, butter, salt, and 1 teaspoon of the cinnamon. Divide the mixture evenly among the dough rounds, mounding in the center.
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Cut the pears into 1/8-inch (3-mm) slices, leaving the stem end attached. Fan out the cut ends of the pears as you place them cored-side down on the dough rounds, covering the butter mixture.
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In a small bowl, stir together the granulated sugar and remaining 1/4 teaspoon cinnamon. Sprinkle the cinnamon-sugar mixture over the pears.
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Bake until the pastry is puffed and browned, 18 to 20 minutes.
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Remove the tarts from the oven. Cool for 10 minutes. Serve warm.
Serving: 1tartCalories: 470kcal (24%)Carbohydrates: 50g (17%)Protein: 5g (10%)Fat: 29g (45%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 15mg (5%)Sodium: 229mg (10%)Potassium: 153mg (4%)Fiber: 4g (17%)Sugar: 17g (19%)Vitamin A: 200IU (4%)Vitamin C: 4mg (5%)Calcium: 27mg (3%)Iron: 2mg (11%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
Originally published October 12, 2022
Recipe © 2022 Sarah Walker Caron. Photo © 2022 Ken Carlson. All rights reserved. All materials used with permission.
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