Quick and Simple Apple-Pear Tart

- Amanda

Happy Friday to you. We’ve made it to another weekend and are at the two-weeks-till-Christmas mark. Yikes. How did that happen?

Have you been baking up a storm already or still brewing up your holiday treat ideas? Luckily, I think today’s recipe is a perfect fit, no matter which camp you fall in.

This Quick and Simple Apple-Pear Tart truly is fast and easy to make, but simply delicious, and beautiful too. In fact, it never fails to be a crowd pleasing dessert that looks and tastes like so much more work than it is.

I really love these kinds of desserts. They are so great for those moments when you’re invited to a last minute dinner party, brunch, picnic, whatever but still want to bring something homemade. Someone decides to drop by without much notice but you still want to impress? This is perfect for that too. I know, I know, there’s none of that happening these days, but hopefully in time we’ll be back to being able to gather and entertain. But in the meantime, we still deserve something special ourselves, especially during the holidays, right?

And since this is a breeze to make, that means more time to relax and just be present with your loved ones or chill and binge watch something good while eating something fabulous.

I take a shortcut with this tart by using store-bought puff pastry. I love this stuff. It’s a wonderful tool to have stocked in your freezer for sweet and savory recipes alike. And it’s especially wonderful paired with apples, a little butter and some sugar. Which is basically all we have here.

The addition of a little pear compote adds to the depth of flavor and burst of fruit. You can totally use all apples if that’s what you have, or don’t particularly love pears. And guess what, you can even eliminate the compote altogether if it just feels like an extra step you don’t have time for. You’ll still have a wonderful treat in the end.

And in case you’re wondering about that elephant in the room, yes, those gorgeous pink slices you see are indeed apples, and not colored at all. They are the season’s new star, Lucy Rose apples. I am obsessed with them. It’s so hard not to want to make one apple recipe or another with these beauties around. And in my opinion, they don’t shine in anything quite like they do in this kind of tart. The taste is a combo of a sweet, tart honeycrisp apple, berries and fragrant rose. But in a good floral way, not overpowering. If you haven’t tried one, get in on the new produce sensation and find some while they’re still available. (I found mine at Sprouts online.)

The weekend is here. Go ahead and treat yourself or your family to an elegant and sweet delight . Or start stocking your freezer with puff pastry to be able to whip one of these up over the holidays. (And btw, you can freeze this now, and bake later. Works like a charm.) Either way, if you give it a go, as always I’d love to hear how it turns out.

Here’s to a delicious and relaxing weekend. Stay safe everyone.

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Quick & Simple Apple-Pear Tart

Prep Time 25 minutes
Cook Time 25 minutes
Author Amanda – A Treat Life

Ingredients

For the Pear Compote:

  • 3 med pears, peeled, cored & finely chopped
  • 3 tbsps brown sugar
  • 1/4 tsp cinnamon
  • pinch fresh grated nutmeg
  • pinch kosher salt
  • 1/3 cup apple cider (or water)
  • 1 1/2 tbsps (21g) unsalted butter
  • 2 tsps fresh lemon juice

To Assemble:

  • 1 sheet puff pastry
  • 4 medium apples, peeled, cored & thinly sliced (I used Lucy Rose & Lucy Glo apples)
  • 1 lemon
  • 2-3 tbsps unsalted butter, melted
  • 2-3 tbsps granulated sugar
  • powdered sugar (optional)
  • apricot jam (optional for glazing the baked tart)

Instructions

For the Pear Compote:

  1. In a saucepot on medium-low heat, add the pears, brown sugar, cinnamon, nutmeg and salt and stir to combine. Add the apple cider and simmer, partially covered, until the pears are tender and the juices are starting to thicken a bit, about 10 minutes. Then add the butter and lemon juice and cook about 5 minutes more. Pour into a bowl and set aside. (This can be made up to 2 days in advance, covered & refrigerated.

To Assemble the tarts:

  1. Thaw the sheet of puff pastry for about 30 minutes until no longer frozen. (Be careful not to let it get too soft.)

  2. Preheat oven to 400F/ 200C.

  3. Roll the puff pastry out, ever-so-slightly, between two pieces of parchment paper into a rectangle a tad larger than the original size. Remove the top piece of parchment and place the bottom parchment with the pastry on a large baking tray. (If the apples aren't sliced yet, put the puff pastry in the fridge while you prepare the apples.)

  4. Drizzle the apple slices with lemon juice to help them from browning.

  5. Spread the cooled pear compote in an even layer on the puff pastry, leaving about an inch border all around.

  6. Then arrange the apple slices over the pear compote, overlapping slightly and fanning them out as you go, making sure to keep the inch border empty.

  7. Brush the apples all over generously with the melted butter. Then sprinkle the apples evenly with the granulated sugar. (If you find you need a little more butter or sugar, no problemo.)

  8. Bake for about 25-30 minutes or until the apples are tender and the pastry is puffed and golden brown.

  9. Let the tart cool just slightly over a wire rack. If brushing with apricot jam for a glossy look on top, combine a few tablespoons of the jam with a little water and heat in a small saucepan, stirring until smooth. Then brush the still warm tart with the jam glaze. You can also just sprinkle powdered sugar all over the tart for an equally beautiful look. (I did a little of both- brushed the apples with the jam glaze and dusted the edges with a little powdered sugar.

  10. Enjoy warm or at room temperature.