These Puff Pastry Pear Tartlets combine buttery puff pastry with a homemade pear compote and thinly sliced fresh pears. They’re quick and simple to assemble and make a lovely option for breakfast, afternoon tea, or a sweet snack.
Why we love this recipe
These tartlets are warm, comforting and easy to make. Using store-bought frozen puff pastry keeps preparation fast, while a simple pear compote adds concentrated fruit flavour beneath thin slices of fresh pear. The contrast between flaky pastry, soft compote and slightly crisp pear slices is especially satisfying.
They work well alongside other fruit tartlets and danishes for brunch or teatime and can be adapted with different fillings and spices to suit your taste.
Ingredients
Key components (see recipe card below for exact quantities):
- Puff pastry: pre-rolled frozen sheets (I used 25 x 25 cm / 10 x 10 inch). Cut and adapt sizes to suit your sheets.
- Pear compote: a simple homemade pear compote provides a soft, sweet base. Use store-bought compote, applesauce, jam or frangipane if you prefer.
- Pears: choose pears that are between firm and ripe so they hold their shape in the oven while becoming tender.
- Butter and spices: melted butter brushed on the pear slices with cinnamon and ginger gives flavour and colour. Substitute spices to taste.
- Egg (optional): an egg wash on the pastry edges creates a golden finish.
Substitutions
- Pear compote: replace with applesauce, apricot jam, or almond cream (frangipane) for a different filling.
- Butter: use margarine or a dairy-free butter substitute if you need vegan options and pair with a vegan puff pastry.
How to make Pear Tartlets with Puff Pastry
If making your own pear compote, prepare it first and allow it to cool. The basic steps for assembling the tartlets are straightforward:
- Make the pear compote and set aside to cool.
- Preheat the oven to 180°C / 350°F and line one or two baking trays with parchment or a silicone mat.
- Wash pears, halve, core and slice them very thinly. Thin slices cook through faster in the tartlets.
- Cut puff pastry sheets into four equal squares and arrange them on the prepared trays.
- Fold the edges of each square inward to form a raised border and press to seal so the edges stay attached during baking.
- Optional: blind bake the pastry for 5–10 minutes if your puff pastry or oven tends to produce a soggy bottom.
- Spoon a small amount of pear compote into the centre of each square.
- Arrange pear slices on top of the compote in a pattern you like, keeping the raised edges clear.
- Mix melted butter with ground cinnamon and ginger, then brush this over the pear slices for flavour and a glossy finish.
- Optional: brush whisked egg on the pastry edges for additional browning.
- Bake for about 25 minutes, or until the pastry is puffed and golden. Allow to cool before serving and dust with icing sugar if desired.
Recipe FAQs
It depends on your puff pastry brand, baking tray and oven. If you’re unsure or prefer a guaranteed crisp base, blind-bake the pastry for 5–10 minutes before adding the filling.
Choose pears that soften when baked but still hold their shape, such as Bosc, Anjou or Concorde varieties.
Aim for pears that are between firm and ripe: easy to slice thinly but sweet and able to soften in the oven.
Peeling is optional. Leaving the skin on adds texture and visual contrast; peel them if you prefer a smoother appearance.
Tips for success
- Slice pears as thinly as possible so they cook through in the baking time.
- Press the folded pastry edges firmly to the base so they don’t separate and lift during baking.
- Try other fillings such as applesauce or almond cream for variety.
- For extra crunch, sprinkle coarse sugar (like demerara) over the tartlets before baking.
Storing & freezing
These tartlets are best enjoyed fresh and slightly warm. Store at room temperature up to 1 day or refrigerate for up to 2 days, reheating briefly before serving. Do not freeze assembled tartlets, as the puff pastry and fruit will become soggy.
More tartlet recipes
- Lemon Curd Tartlets
- Strawberry Custard Tarts
- Orange Tartlets
- Mini Lemon Meringue Tarts
- Chocolate Tartlets
- Mini Chocolate Orange Tarts
- Raspberry Chocolate Tartlets
- Salted Caramel Tartlets
Made this recipe?
Let us know by leaving a comment below and share a photo of your tartlets on Instagram @a.baking.journey!
Recipe
Ingredients
Pear Compote
- 2 pears, ripe
- 80 ml (1/3 cup) water
- 15 ml (1 tbsp) maple syrup
- 1 tsp lemon juice
- 1/3 tsp ground cinnamon
- 1/3 tsp ground ginger
Puff Pastry Pear Tartlets
- 4 small pears
- 2 frozen puff pastry sheets (25 x 25 cm / 10 x 10 in)
- 120 ml (1/2 cup) pear compote
- 45 g (3 tbsp) unsalted butter, melted
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 egg, optional (for egg wash)
Instructions
Pear Compote
- Peel, core and cube the pears. Combine with water, maple syrup, lemon juice, cinnamon and ginger in a small saucepan.
- Cook over medium-low to medium heat for 15–20 minutes, stirring occasionally, until very soft.
- Blend with an immersion blender for a smooth compote or mash for a chunkier texture. Set aside to cool.
Puff Pastry Pear Tartlets
- Preheat oven to 180°C / 350°F and line baking trays with parchment.
- Wash, halve, core and thinly slice the pears. Set aside.
- Cut each puff pastry sheet into four squares. Fold the edges of each square inward to form a border and press to seal.
- Optional: blind-bake for 5–10 minutes if desired to prevent a soggy base.
- Place about 1–2 tablespoons of pear compote in the centre of each square.
- Arrange pear slices over the compote, leaving the raised edges clear.
- Mix melted butter with ginger and cinnamon and brush generously over the pear slices.
- Optional: brush egg wash on pastry edges for a golden finish.
- Bake for about 25 minutes, until puffed and golden. Cool slightly and dust with icing sugar if desired.
Notes
General: For best accuracy use grams / millilitres rather than cups and spoons.
Ingredient notes:
- Puff pastry: I used 25 x 25 cm pre-rolled sheets. Adjust shapes as needed.
- Pear compote: use store-bought compote, applesauce, or almond cream as alternatives.
- Pears: choose fruit that is slightly firm but ripe for the best texture.
- Spices: cinnamon and ginger work well, but swap in your favourites.
Instruction notes:
- One tray is fine if your oven is large enough.
- If unsure about your puff pastry or oven, blind-bake briefly to prevent a soggy bottom.
- Arrange pear slices as you like — a fish-scale pattern looks pretty but isn’t necessary.