Quick and Easy Puff Pastry Fresh Pear and Dried Cranberry Tarts
These Fresh Pear and Dried Cranberry Tarts are a breeze to whip up thanks to store-bought puff pastry. The flaky, buttery crust pairs perfectly with sweet, juicy pears, tangy dried cranberries, toasted nuts, and a hint of cinnamon. They’re an ideal dessert for dinner parties—you can prepare them ahead of time and bake them fresh while your guests enjoy dinner. Serve them warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a truly delightful treat!
Equipment
- Rolling Pin
- Heavy cookie sheet(s)
- Parchment Paper
Ingredients
- 1 10-ounce package puff pastry dough thawed
- 2 large ripe, but firm Bosc pears peeled and sliced about ¼ inch thick
- 2 ripe, but firm, red Anjou pears peeled and sliced about ¼ inch this
- 1 tablespoon fresh lemon juice
- 2 tablespoons toasted chopped walnut pieces or pecans, or sliced almond
- ⅓ cup dried cranberries or dried tart cherries, lightly chopped if using cherries
- 4 tablespoons granulated sugar divided
- ½ teaspoon cinnamon
- pinch salt
- 2 tablespoons melted butter
- Confectioner's sugar for dusting optionl
- Vanilla Ice Cream or whipped fresh cream optional
Instructions
- Heat the oven to 450ºF(232.2ºC)Unfold the thawed sheets of puff pastry. Working with one sheet at a time, roll out on a well-floured surface to ⅛ inch thick. Using a 6-inch plate as a guide, cut our 2 rounds. Gather the remaining dough together, roll, and cut another 6-inch round. Repeat with the second sheet.
- Place the cut-out rounds of pastry onto a heavy baking sheet lined with parchment paper. Use 2 baking sheets if necessary. With a fork, prick the centers of the rounds leaving about ¾-inch on the outside edge unpricked. (By pricking the inside, you prevent the puff pastry from puffing up and throwing the filling off.).
- Place the peeled, cored, and sliced pears into a large bowl. Toss with half the sugar (2 tablespoons), cinnamon, pinch of salt, and lemon juice. Add the dried cranberries, (or cherries), and nuts. Mix well, then divide evenly between the rounds, spreading the mixture up to the unpricked edge. Sprinkle with sugar then brush the edges with the melted butter.
- Bake in the lower half of the oven until the fruit is tender and the pastry is golden brown. Let cool slightly then serve with optional ingredients, if desired.
Nutrition
Serving: 1 tartCalories: 408kcalCarbohydrates: 47gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 118mgFiber: 3g
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