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We have several fruit trees in our backyard and an Asian Pear is one of them.  This year the branches were so laden with fruit that one of the branches actually broke forcing me to bring in the pears and use them. Some of them were rather small as this was early in the season.  But since Asian Pears are usually pretty firm and even crunchy when ripe, I was able to use them.  I actually let them sit in the house for about a week to ripen sufficiently.  Fortunately, there are still many more pears on the tree that are reaching their potential in size and ripeness.

With this first batch I decided to make a Pear Tart.  I love Pears and I love Pastry, especially that made with Puff Pastry.  The Tart that I made is really fun to do in that when you place the fruit and filling on the pastry, it is flat.  You place the filling on the dough and leave almost an inch of dough all the way around.  When it bakes, the sides raise up to form a rim around the tart.  The instructions and photos will be give below.  Please be sure and try it yourself and see how good it can be.


The ingredients you will need for the Pear Tart is a sheet of Puff Pastry (or you can make your own pastry dough and fit it into a tart pan.  The only kind of pastry dough that will raise up around the filling is the puff pastry.  So Ingredients listed below.

Puff Pastry  (This dough takes a long time to make but it can be purchased in large sheets at a restaurant supply such as Smart and Final.

Pastry Cream

Pears (peeled and quartered  (Any fruit will do)

Tapioca or Corn Starch

Brown or Granulated Sugar



The Equipment you will need:

Baking Sheet

Silicon Sheet or Parchment Paper.  (The Silicon Sheet works best)

Dough Docker or a fork

2 quart Saucepan to cook the Custard in



  • Make your Custard and set aside.
  • Peel, core and quarter the Pears.  (You should have about 4 cups)
  • Place in a colander;  rinse and dry thoroughly.  Then place in a medium size mixing bowl.


Pears in Colander
              Pears in Colander



  • Combine 2 Tbsp. of Tapioca (can be purchased in an Asian Market or Restaurant Supply House) or Corn Starch, 1- 2 Tbsp. Cinnamon (depending on your taste), 1/4 cup Brown or Granulated Sugar.
  • Toss the quartered Pears with the Starch/Cinnamon Mixture and set aside.


Pears tossed with Cinnamon Mixture.
  Pears tossed with Cinnamon Mixture





  • Place a sheet of Puff Pastry (about 12 inches square – or any other shape you want to use) on the prepared pan.  (If frozen, allow about 5-10 minutes for it to thaw)
  • Use a dull knife (such as a butter knife or pie trimmer) to mark off the edges – 1/2 to 3/4 inch.
  • Use your Docker or Fork to poke holes in the dough – all over!.  (This will prevent the pastry from raising up.)  In the photo below are the Docker, a Pizza Cutter and an old-fashioned Pastry Trimmer.


Docked Pastry Sheet
Docked Pastry Sheet with Tools



  • Preheat your oven to 400 degrees and make sure the baking rack is at the middle position.
  • Evenly spread the Custard on the Dough within the lines that you marked.



Pastry Cream on Pastry
 Pastry Cream on Pastry



  • Remove the pears from the Starch/Sugar Mixture with a slotted spoon.   This will ensure that any liquid released from the Pears will stay in the bowl.  (The liquid will make your pastry soggy so be sure to leave it behind!)
  • Arrange the Coated Pears evenly over the Dough.


Pears on Cream on Pastry
        Pears on Cream on Pastry



  • Place in the preheated oven and bake for 20-25 minutes.  The Pastry edges that raised up should be a dark golden color when finished.  You want to be sure that the pastry is well baked before removing form the oven.



Finished Pear Tart
 Finished Pear Tart




  • Allow to cool slightly before serving.  Cut into squares and serve as is or with Whipped Cream.


This Tart make a delicious dessert or can also be eaten for breakfast!








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