This blackberry and pear tart recipe is easy to make and has a beautiful rustic look when you bring it to the table.
Open face tarts are so pretty and when you use puff pastry instead of pie crust they are a cinch to make.
This recipe uses fresh seasonal pears and blackberries. I thought the flavors would work well together and the contrasting colors would be a feast for the eyes.
How to Make a Blackberry & Pear Tart
It's nice to brush something on the bottom of your pastry shell so that the tart is not too dry. This time I reduced some blackberries on the stove in a little water and sugar.
The red barlett pears are sliced thin to help them cook well. However, they are already ripe and soft.
To prepare the puff pastry dough start by scoring the edges with a knife and then fold them up to hold the fruit.
You should also prick the pastry with a fork so that it doesn't bubble up in unexpected places, making an uneven surface.
Brush the bottom with your blackberry sauce and then layer the pears and berries around the shell.
Brush a little egg wash or cream on the edges and sprinkle a little cinnamon and sugar all over before baking.
The result is this beautiful pastry you can serve for dessert alone or with a scoop of vanilla ice cream. It's also great for a fancy weekend breakfast.
- You could use honey or any jarred jam to spread on the bottom. Warm them up on the stove and add a little bit of water to thin, making it easier to spread.
- Use different kinds of fruit such as apples and raspberries. Try different combinations or stick to just one fruit that you love.
- Skip the cinnamon altogether, or brush a little glaze on top for an alternative taste and look.
It's easy, beautiful, and oh so tasty!
Blackberry and Pear Tart on Puff Pastry
- Parchment paper
- Pastry brush
- 3 cups Pears Sliced
- 1.5 cups Blackberries
- 1 sleeve Puff Pastry thawed
- 1 tablespoon Sugar
- 1/4 teaspoon Ground Cinnamon
- 1 Egg
- 1 teaspoon Sugar sanding or organic sugar
- Place thawed puff pastry on a parchment lined baking sheet.
- Stretch it to fill most of the pan.
- Score the edges about 1/4 inch from the edges.
- Turn up the edges along the scored marks and brush with an egg wash.
- In a small saucepan heat 1 cup of the berries with 1/8 cup of water and 1 tablespoon of sugar.
- Bring to a boil, then simmer for 5 - 10 minutes, occasionally smashing the berries with a potato masher.
- Remove the blackberry sauce from the heat and allow to cool for a minute or two.
- Brush the sauce all over the puff pastry.
- Arrange the sliced pears on top and sprinkle some blackberries around.
- Brush an egg wash or cream on the edges of the puff pastry.
- Sprinkle ground cinnamon and sugar over the top.
- Bake at 400 degrees for 25 minutes or until its golden brown.
- Remove from the oven and cool on a wire rack before cutting into 9 pieces.
- Serve alone or with a scoop of vanilla ice cream.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.