Pear Almond Puff Pastry Tart (Easy Upside-Down Dessert)

Rectangular pastry with sliced pears and chopped almonds on top, golden flaky crust, glossy finish, on a wooden surface.

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.

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Breakfast, Dessert

American, French

351 kcal

Equipment

Sheet pan

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

freezer-friendly, holidays, make ahead, oven, pears

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