Description

A stress-free, rustic tart using store-bought puff pastry, almond filling, and ripe pears. It requires no rolling pin or food processor and tastes like autumn in every bite.

Ingredients

Scale

1 cup (100g) almond flour
1/2 cup (100g) granulated sugar
1/2 cup (115g) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
4–5 medium pears (Bosc or Anjou), sliced
3 tablespoons honey
1 or 2 sheets puff pastry, thawed
1 egg beaten with 1 tbsp water (for egg wash)
Flaked sea salt (optional)

Instructions

Preheat oven to 400°F (200°C). Peel and slice pears into 1/4-inch thick wedges.
In a small bowl, mix softened butter and sugar until creamy. Add almond flour, egg, vanilla, and cinnamon; stir until a thick paste forms.
Place thawed puff pastry on a parchment-lined baking sheet. Spread almond filling evenly over the pastry, leaving a 1-inch border.
Arrange pear slices on top of the filling in concentric circles or a rustic mound.
Fold the 1-inch pastry border over the pears, pinching edges to seal and leaving some fruit exposed.
Brush folded pastry edges with egg wash. Bake for 25-30 minutes until golden brown and bubbling.
While baking, warm honey in the microwave for 15 seconds. Brush warm honey over the hot tart immediately after removing from oven.
Let cool for 10 minutes before slicing.

Notes

Keep pastry cold to ensure flaky layers. Use a serrated knife to slice without crushing the crust. The tart tastes better the next day as flavors meld. Can be made gluten-free by using GF puff pastry.

Prep Time: 18 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18
Sodium: 120
Fat: 18
Saturated Fat: 8
Carbohydrates: 35
Fiber: 3
Protein: 5

Keywords: rustic tart, pear tart, almond tart, puff pastry dessert, fall dessert, easy dessert, gluten-free option, honey glaze