Upside-Down Pear Puff Pastry Tarts
This post may contain affiliate links. Please read our disclosure policy.
Upside-down pear tarts are one of the easiest fall desserts you can make with puff pastry.
They taste amazing served warm with a scoop of vanilla ice cream and a drizzle of caramel sauce, or cold with a light dusting of powdered sugar.
How to make upside-down pear tarts
Baking with puff pastry is easy, but it is good to remember a few rules. Chilled pastry, a preheated oven and the right temperature are the keys to success.
Assembling the tarts:
Sliced pears go on the bottom of the tray, a few slices each. Don’t slice them very thin. You want to be able to taste them. Sprinkle with sugar, cinnamon and top with a thin slice of butter (Have you tried making butter from scratch?).
Finally, cut a rectangle out of the pastry that is large enough to cover the pears. Press it down. Make a few little holes in the pastry using a knife.
Baking and serving:
Baking upside-down tarts is relatively quick so keep an eye on them.
Powdered sugar gives them a nice finish, but they need to be completely chilled first.
I love pastry desserts! They are the easiest sweet treats you can make. One of my latest favorite recipes is apple strudel. A perfect fall recipe, perhaps something to try instead of classic apple pie this season. If you have an air fryer at home, you might also like these air fryer cinnamon rolls.
Recipe Q&A
No. You need to line your baking sheet with either parchment paper or a silicone mat.
Apples also work great in this puff pastry recipe.
Yes, you can make it a few hours in advance. However, the fresher the tastier.
Julia’s tips
Puff pastry – Either frozen (thawed) or fresh (chilled) works great. For both, follow the package instructions for handling. Whatever you use, it should be rolled out thinly.
Cinnamon – This spice can be omitted or substituted with pumpkin pie spice or gingerbread spice mix for a festive touch.
Pears – The riper the pears, the less sugar is needed. Test a slice of pear to see how sweet they are. Avoid using overripe fruit though. It will turn completely mushy.
Troubleshooting
Pears sliding off the pastry:
This can happen if there is too much butter underneath. Use thin slices of butter to help the pears stay in place.
Pastry did not puff much:
Using the wrong oven temperature can be the issue here. Make sure the oven is fully preheated and try increasing the temperature slightly next time.
This is a simple recipe for upside-down puff pastry tarts, so there is not much that can go wrong. Keep an eye on the oven for the best results.
More pear recipes you might like to try
- Pear Crisp – My parents’ most favorite fall dessert. They have an apple and a pear tree, so they make it almost every week during the fall.
- Pear Frangipane Tart – Another tasty treat.
- Chocolate Pear Galette – Made with homemade pie pastry, this is a delicious yet easy dessert with a rustic feel.
Upside-Down Pear Puff Pastry Tarts Recipe
Ingredients
- 3 medium pears peeled, cored and sliced
- 1 tablespoon brown sugar see note 1
- ½ teaspoon cinnamon see note 2
- 1 tablespoon butter see note 3
- 1 puff pastry sheet 1/2 pound (230 grams), thawed if frozen
- powdered sugar
Instructions
- Preheat the oven to 400°F (200°C).
- Line the baking sheet (half sheet, 40×30 cm) with parchment paper.
- Place 4-5 pear slices on the sheet, so that they are slightly overlapping. Repeat 9 times, leaving enough space between them.
- Sprinkle each with brown sugar, cinnamon and top with a thin slice (or piece) of butter.
- Unfold/unroll the puff pastry sheet. Roll out thin if not done. Cut into 9 rectangles larger than the fruit piles.
- Cover each fruit pile with the pastry, pressing down to ensure the fruit sticks to the pastry.
- Pierce the pastry with a knife, 2-3 times.
- Bake in the center of the oven for 15 minutes or until nicely puffed and lightly brown.
- Serve warm with ice cream or caramel sauce, or cooled down with powdered sugar.
- Enjoy!
Notes
- Take this quantity as a guide only. Taste your pears. If they are very sweet, you don’t need to add much sugar. If not, increase.
- A sprinkle for each pastry. No need to measure it out.
- Less butter is more here. If you use too much, the pears might slide off the pastry when turning them over.
- Baking time may vary. This will depend on your oven and the thickness of the pastry you are using. Also, puff pastry quality varies from brand to brand, and this can affect its baking time.