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Pear Puff Pastry Tartlets
Turn extra pears into bakery-style tartlets with flaky puff pastry and fresh, tender fruit. A simple dessert that makes the most of ripe pears.
Published: Sep 30, 2026
There are few things more delicious than pastries stuffed with your favorite fruit. They’re delicate, fresh, and the perfect solution for the classic “too many pears” conundrum we all find ourselves in from time to time. As much as I love tossing sliced pears in salads, pairing them with savory hors d'oeuvres, or simply eating them raw, I always remember to save a couple for the oven.
So the next time you have more pears than you know what to do with, swing by the store for a roll of puff pastry and watch them transform into a bakery-quality gourmet confection.
- Preheat oven to 400 degrees F.
- Unfold the puff pastry on a clean, lightly floured work surface. Evenly roll out the puff pastry about 1/2 inch thick and slice into 4 equal-sized rectangles.
- Place squares onto a parchment paper-lined baking sheet.
- Score a rectangle 1/4 inch from the edge of each pastry rectangle without cutting completely through the dough.
- Add vanilla extract to melted butter.
- Gently brush vanilla butter mixture over the puff pastry & reserve 1/4 cup vanilla butter to brush over pears.
- In a small bowl mix brown sugar, cinnamon, and nutmeg.
- In a medium bowl, combine sliced pears, lemon juice, and spiced sugar mixture. Toss to coat.
- Place sliced pears onto puff pastry, alternating directions, inside of the scored rectangle and brush pears with remaining vanilla butter.
- Bake for 15 minutes, or until the edges are puffed up and golden brown.
- Cool for up to 10 minutes on the baking sheet.
- Slowly drizzle honey over the tartlets and serve immediately.
AUTHOR
Jennifer Fauci is a passionate editor and storyteller, currently serving as the Deputy Editor for 1-800-Flowers.com where she is a part of the brand's creative team. She is also a Long Island-based lifestyle and human-interest writer, and her work has appeared in The Spruce, Byrdie, Newsday, and more.
