These Mini Pear Tarts are incredibly simple to make, yet they deliver a delightful combination of flavors. With flaky puff pastry, tender caramelized pears, and a hint of vanilla, they’re the perfect last-minute dessert for any occasion. In just about an hour, you can have these impressive tarts on the table—perfect for when you need a quick and delicious treat!
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 65 minutes
Servings: 6
Yield: 18 mini tarts
Ingredients:
- 1 (17.3-ounce) package frozen puff pastry sheets (such as Pepperidge Farm), thawed
- 4 tablespoons (2 ounces) salted butter
- 4 medium (6 ounces each) firm-ripe Bosc pears, cored, stemmed, and cut into 1/4-inch-thick slices
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract, optional
- Powdered sugar, for garnish, optional
Directions:
- Preheat the oven:
- Gather all the ingredients. Preheat the oven to 400°F (200°C). Line 2 large rimmed baking sheets with parchment paper and set aside.
- Prepare the puff pastry:
- Unfold the thawed puff pastry sheets. Cut 9 (3-inch) squares from each sheet to yield 18 squares in total. Discard the scraps or save them for another use.
- Chill the pastry:
- Divide the pastry squares evenly between the prepared baking sheets, spacing them at least 1/2-inch apart. Prick each square all over with a fork to help prevent uneven puffing during baking.
- Chill the pastry squares in the refrigerator while you prepare the pears.
- Cook the pears:
- In a large skillet, melt the butter over medium-high heat. Add the pear slices, light brown sugar, and vanilla extract (if using). Cook over medium-high heat, stirring often, until the pears are tender and the sugar mixture begins to thicken, about 8-10 minutes.
- Assemble the tarts:
- Remove one baking sheet from the refrigerator. Evenly divide and arrange half of the cooked pears over the center of each pastry square, leaving some of the brown sugar syrup in the pan for later.
- Bake the tarts:
- Bake in the preheated oven until the edges of the pastries are puffed and golden brown, about 15-20 minutes. Repeat with the second baking sheet, using the remaining cooked pears and pastry squares.
- Finish and serve:
- Drizzle the pears on each tart with the reserved brown sugar syrup. Garnish with powdered sugar, if desired.
- Serve the tarts warm for the best flavor and texture.
Serving Suggestions:
- À la mode: Serve with a scoop of vanilla ice cream or your favorite flavor.
- Drizzle with caramel: Top with a caramel sauce drizzle for extra sweetness.
- Pair with coffee or tea: These tarts are perfect for a brunch spread paired with coffee or tea.
- Add nuts: Sprinkle with chopped nuts, such as pecans or walnuts, for a delightful crunch.
- Serve with whipped cream: Add a dollop of whipped cream for a classic dessert touch.
Tips for Making Mini Pear Tarts:
- Keep the pastry cold: Cold puff pastry creates flaky layers. If the pastry becomes warm, place it in the refrigerator to chill before baking.
- Prick the pastry: Pricking with a fork helps release steam, ensuring the pastry puffs evenly.
- Use firm-ripe pears: Firm pears retain their texture during cooking, while very ripe pears can turn mushy.
- Chill between baking batches: Chill any remaining pastry squares on plates or a cutting board if you don’t have a second baking sheet. Cool the baking sheet under cold water and dry it before reusing.
Nutritional Benefits:
- Rich in fiber from the pears, supporting digestive health.
- Lower in fat if using light puff pastry.
- Natural sweetness from pears, reducing the need for extra sugar.
- Antioxidants from pears, providing health benefits.
- Versatile and customizable for a light dessert option.
Dietary Information:
- Vegetarian-friendly as it contains no meat products.
- Nut-free, making it suitable for those with nut allergies.
- Dairy-free option: Substitute dairy-free butter for a lactose-free version.
- Contains gluten due to puff pastry, but can be made with gluten-free pastry.
Nutritional Facts (per tart, approximately):
- Calories: 120
- Protein: 2g
- Carbohydrates: 18g
- Fat: 5g
- Fiber: 1g
- Sugar: 9g
Storage:
- Refrigerate: Store leftover pear tarts in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven at 350°F (175°C) until warmed through and the pastry is crisp again.
- Freeze: These tarts can also be frozen for up to 3 months. Reheat directly from frozen for the best results.
Why You’ll Love This Recipe:
- Quick and easy: Only 5 ingredients and minimal prep time.
- Perfect for any occasion: Works well for breakfast, brunch, or dessert.
- Beautiful presentation: Impressively delicious while being so easy to make.
- Customizable: Add extra flavors such as caramel or different fruit.
- Uses pre-made puff pastry: Saves time while still providing a flaky, homemade feel.
Conclusion:
These 5-Ingredient Mini Pear Tarts are the perfect go-to dessert when you’re short on time but want something impressive and delicious. Made with tender caramelized pears on a flaky puff pastry, these tarts will wow your guests with minimal effort. Enjoy them on their own, or make them extra special with ice cream and a drizzle of caramel. This easy, no-fuss recipe is sure to become a favorite!
Frequently Asked Questions:
- Can I use other fruits instead of pears?
Yes, apples are a great substitute, and they hold up well during baking. - Can I make these tarts ahead of time?
Yes, you can prep the pears up to 3 days in advance and cut the puff pastry ahead of time. - What if I don’t have puff pastry?
You can use pie dough instead, though the texture will be different (less flaky). - Can I use unsalted butter?
Yes, you can use unsalted butter and add a pinch of salt for flavor balance. - How do I prevent the tarts from getting soggy?
Make sure to use firm-ripe pears and drain excess liquid before placing them on the puff pastry