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Hasselback Pear Tart
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This elegant hasselback pear tart is one of my favorite shortcuts when I want to impress without spending hours in the kitchen. With just 55 minutes from start to table, it comes together so quickly, yet looks absolutely stunning on the plate. I love using a mix of Bartlett, d'Anjou, and red pears because they add beautiful color and subtle flavor variations, plus pears are packed with fiber for digestive health. The cream cheese layer adds richness while the puff pastry does most of the heavy lifting, so you get a restaurant quality dessert with minimal effort. It's the kind of dessert that makes you look like a culinary genius while keeping your stress level blissfully low.
Ella x
Ingredients
- 11 sheet frozen puff pastry - thawed, unfolded, and lightly rolled
- 22 bartlett pears, halved and cored
- 22 d'anjou pears, halved and cored
- 11 red pear, halved and cored
- 22 tablespoons white sugar
- ½ lemon, juiced½ lemon, juiced
- ½ (8 ounce) package cream cheese, softened½ (8 ounce) package cream cheese, softened
- ½ cup confectioners' sugar½ cup confectioners' sugar
- ½ teaspoon vanilla extract½ teaspoon vanilla extract
- 11 tablespoon turbinado sugar
Detail level
Instructions
- 1
Preheat oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides.
- 2
Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves.
- 3
Place hasselbacked pears in a bowl; add white sugar and lemon juice and gently toss to coat. Let hasselbacked pears stand for 5 minutes.
- 4
Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart.
- 5
Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Cool tart for 15 minutes before slicing.
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