Pear Almond Puff Pastry Tart (Easy Upside-Down Dessert)
This pear almond puff pastry tart is flaky, fruity, and foolproof – an easy upside-down dessert perfect for winter brunch or holiday entertaining.
Flaky Layers + Fruit: A Combo That Never Fails
There’s something magical about a dessert that looks like it came straight from a cozy little cottage kitchen…and all it takes is twenty minutes and a sheet of puff pastry. This Pear Almond Puff Pastry Tart is exactly that kind of winter win: flaky, caramelized, and way easier than it looks.
I tested it with both petite Seckel and jewel-toned red pears: Seckel brings a little tang, red pears bake down soft and mellow, and both make your kitchen smell like winter-brunch heaven.
Pears are my cold-weather love language. They show up everywhere – in my Spiced Honey + Wine Poached Pear Pie, piled onto Brûléed Pear + Whipped Feta Crostini, and splashed into Sparkling Pear + Kumquat Sangria. This tart slides right into that lineup: simple, elegant, and almost impossible not to love. And if you’re into pear tarts with a twist, my Cashel Blue Cheese + Pear Tarts go full gourmet with a cardamom-balsamic pear compote, a sprinkling of blue cheese, and a pretty little pastry top.
Whether you serve this flaky beauty for brunch, dessert, or with your afternoon coffee, it’s proof that “fancy” doesn’t have to be fussy – sometimes all you need is fruit, jam, and a confident little flip.
Ready to make it? Here’s the lowdown and why you might want a second sheet of puff pastry on deck.
The Dish Details
What It Tastes Like: Buttery, crisp layers of puff pastry give way to tender brown-sugar caramelized pears, a crunch of almond, and a jammy fig glaze that adds richness without being cloying. It’s that perfect balance of sweet, nutty, and fruity – light enough for breakfast, indulgent enough for dessert.
Why You’ll Love It:
- Flaky + foolproof – Store-bought puff pastry keeps it stress-free.
- Flexible flavor – Swap in your favorite jam or nut.
- Make-ahead friendly – Assemble ahead and bake fresh before serving.
- Seasonally elegant – Perfect for winter menus without feeling heavy.
Pear Picks: Seckel pears are totally right-sized for this tart. I love the bit of contrast the red Anjou skin imparts. Both work beautifully – they hold their shape while softening just enough to melt into the brown sugar-fig goodness.
How to Serve: Serve warm with a dollop of whipped cream or mascarpone for dessert, or enjoy at room temp alongside a cappuccino for a weekend brunch. Either way, it’s flaky perfection on a plate.
If you want to build a whole brunch or entertaining spread around this tart, pair it with something savory. My Steak Sliders with Caramelized Pears, Onions + Gorgonzola or Duck & Mushroom Pizzas with Pears + Goat Cheese add just the right sweet-savory contrast.
Key Ingredients & Substitutions
- Puff pastry – I made this batch with Pepperidge Farm Puff Pastry, but an all-butter pastry like Dufour would be extra decadent. By all means, if you like making puff pastry from scratch, use homemade!
- Pears – Use ripe, yet still firm pears. Seckel or red Anjou work beautifully. Bosc is another good alternative (though, not as pretty IMO).
- Fig jam – This complements the pears well without being overpowering. Get super-seasonal with cranberry jam, or keep it neutral with apricot.
- Brown sugar + butter – For caramelization! It may ooze out as it melts and caramelizes, but that’s ok! It will become crunchy & nutty and add more flavor and texture.
- Almonds – I like sliced almonds for nutty depth + subtle crunch. Chopped or slivered work, too. You can omit the nuts or swap them for chopped walnuts or pecans.
- Egg wash – To give the pastry a glossy, golden sheen.
Step-by-Step: How to Make an Upside-Down Pear Tart
- Divide the pastry – Cut the puff pastry into 6 equal rectangles. (If using Pepperidge Farm, I roll it out just a bit to enlarge the surface area before cutting.)
- Build the tarts – On a parchment lined sheet pan, build the tarts by layering butter, brown sugar, sliced almonds, pears, then fig jam. Top each with puff pastry and crimp the edges with a fork. Brush the pastry with egg wash.
- Bake the tarts – Bake for 18-20 minutes in a 400°F preheated oven until they are golden brown and puffed.
- Flip the tarts – Allow them to cool for a couple of minutes before carefully flipping with a spatula.
FAQs + Recipe Tips
Yes! Avoid Bartlett or Comice because they can get mushy; Bosc pears stay a little firmer unless sliced very thin. Concorde is another nice option for baking.
Nope. The skins soften in the oven and help the slices keep their shape. If you really want a smoother texture, you can peel them, but I don’t find it necessary.
No problem – this tart is very jam-flexible. Try apricot, raspberry, blackberry, or even cranberry if it’s in season. Anything that’s thick and spreadable works.
Use pears that are firm-ripe, not mushy. Slice them thin and layer lightly. If your pears are extra juicy, dust them with a tiny bit of flour or cornstarch before layering. And make sure your puff pastry stays cold until it goes into the oven.
You can assemble up to a few hours in advance and refrigerate. Bake right before serving for the flakiest results. Leftovers reheat well in a 350°F oven for 5–7 minutes.
Unbaked tarts freeze beautifully. Assemble, freeze on a baking sheet, then store in a freezer bag. Bake from frozen and add a couple extra minutes. Baked leftovers are at their best fresh or reheated the next day.
Whipped cream, lightly sweetened mascarpone, vanilla ice cream, Greek yogurt for brunch, or just a cup of coffee. This tart plays nicely with everyone.
Hosting brunch? Need a last-minute dessert? This tart won’t let you down. If you try it, leave a rating or a quick note below so I know how it went for you. And feel free to wander through the other pear recipes on the site…they make gorgeous additions to any winter table.
Pear Almond Puff Pastry Tart (Easy Upside-Down Dessert)
Equipment
Ingredients
- 1 sheet puff pastry, thawed but still cold
- 2 tablespoons unsalted butter, cut into 6 small pats
- 2 tablespoons light brown sugar
- 2 tablespoons sliced almonds, optional
- 2 Seckel pears, ripe but firm, thinly sliced (or 1 red pear)
- 3 tablespoons fig jam, about ½ tbsp per tart
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Gently roll out the puff pastry on a lightly floured surface. Cut the pastry into 6 equal rectangles.
- On the parchment, space out 6 small mounds. For each mound, place a pat of butter, 1 tsp brown sugar, sliced almonds (if using), a few overlapping pear slices (I use 1/4 of a Seckle pear per tart), and 1/2 tablespoon of fig jam.
- Place a puff pastry square over each mound. Use a fork to crimp and seal the edges. Brush tops with beaten egg.
- Bake for 18–20 minutes, until golden brown and puffed.
- Let cool 2 to 3 minutes. Using a spatula, carefully flip each tart upside down so the fruit is on top.
Notes
- Make ahead instructions:
- Assemble up to a few hours in advance and refrigerate. Bake right before serving for the flakiest results.
- To freeze, assemble and freeze on baking sheet, then transfer to freezer bag. Bake from frozen and add a couple extra minutes
- Storage: Keep in an airtight container at room temperature for a day or two.
- Reheat leftovers: in a 350°F oven for 5–7 minutes.
Nutrition
Pin for Later! Upside-Down Pear Almond Tarts
