This apple pear tart with puff pastry is so easy, since the dough is made for you! It has a delicious spiced fruit filling that caramelizes in the oven and it’s absolutely swoon-worthy.
Why make an apple pear tart with puff pastry?
Because when you don’t have the time, puff pastry makes the recipe SO easy. All that you have to do is basically toss the fruit with some spices and layer them onto the pastry.
Honestly, the puff pastry is also delicious. It’s golden and flaky and crispy and delicious!
It’s very customizable, you can basically add any fruit filling you like.
It is comforting and indulgent, and makes for the perfect autumn dessert.
Apple pear galette is like a deconstructed apple pie, the easiest one you’ve ever made!
What you need to make this galette:
Puff Pastry for the dough. You can always use homemade pie crust, and I have an easy all butter recipe here, but puff pastry is such a great hack!
Fruits for the filling: You can do pears, apples, or a mix of both. I really enjoyed mixing the two fruits, they complimented each other perfectly.
Ground Cinnamon and Ginger: For just a hint of spice. Both spices work so well with apples and pears.
Flour: A tablespoon of flour for thickening the filling and giving it that kind of gooey pie filling feeling.
Butter: This is a great trick! I read about it somewhere online, where adding a little butter on top of the filling gets it all caramelized and bubbly and delicious. SO YUM!
Egg Wash: Simply an egg that’s beaten that you can brush around the edges of the pastry so it turns golden brown.
That’s it! It’s a really basic list of ingredients, and you’ll see how fast this galette comes together.
How to make a puff pastry galette:
First: prepare the fruit by tossing the peeled and thinly sliced (you can use a mandolin or a sharp knife) fruit pieces with the lemon juice, flour, cinnamon, and ground ginger. Set the filling aside while you prepare the dough.
Second: Roll out the thawed puff pastry dough into a roughly 12 inch circle. You want it to be about a 1/4 inch thick. You can use a smaller puff pastry sheet, make a smaller galette, but scale down the fruit filling accordingly. Puff is very easy to roll out, it isn’t too sticky, but do this on a lightly floured surface for easier transfer.
Third: Assemble by arranging the fruit slices in the center of the puff pastry. You can do a sort of fan shape, or pile them on messily. Anything works! Fold the edges of the galette over the fruit filling. You can see how by watching the video steps under the nutritional fact label down below the recipe. Brush the edges of the dough with the egg wash.
Fourth: Bake! The galette will bake on a parchment paper lined baking sheet in a hot oven for around 25-30 minutes or until crisp and golden brown on the edges.
Once the galette is baked, let it rest 10 minutes or so for the filling to set, then enjoy warm.
What to serve with an apple pear tart:
Definitely vanilla ice cream. The combination is heavenly!
If you want to one up this, try making homemade salted caramel sauce. I love this orange blossom scented salted caramel, and this sugar free caramel made with only honey.
You could sprinkle this with some powdered sugar (icing sugar) for visual appeal.
FAQs and tips for pear tart with puff pastry:
Try not to overwork the puff pastry dough, so that it stays flaky and buttery and doesn’t get tough. Roll it out gently on a lightly floured surface so it doesn’t stick, then transfer it to your baking pan. You can even roll it out directly on the parchment paper that you’ll bake on.
Don’t overbake. Once the edges have turned golden brown and the filling is set, lift the bottom of the tart to make sure its browned and cooked through. Then take it out of the oven, so that the middle stays a little softer and more yielding.
Don’t worry about the fruit looking perfectly arranged in the middle. Personally, I like a rustic look!
Feel free to be creative with the filling. You can use all apples or all pears if you like. Sub out both for blueberries, plums, peaches, or cherries if you like. Don’t forget, you can use homemade pie dough for the puff pastry.
How to store leftover galette:
Leftovers can be stored tightly covered in the fridge for 2-3 days. Reheat gently in the microwave or in a hot oven.
You can freeze baked and unbaked galettes for up to 3 months in the freezer. Thaw overnight before baking or heating.
If you liked this recipe, you might like:
Salted Caramel Apple Dutch Baby
Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!
Apple Pear Galette Puff Pastry
- 2 pears, peeled and thinly sliced
- 2 apples, peeled and thinly sliced You could also use all apples(3) or all pears (4)
- squeeze lemon juice
- 1/3 cup brown sugar (light or dark is fine, I used light) 70 g
- 1 tablespoon all purpose flour 9 g
- 1 teaspoon cinnamon powder
- 1/4 teaspoon ginger powder
- 1 puff pastry sheet, thawed 400 g or 14 oz, see notes on thawing
- 2 tablespoon butter, cold and sliced into thin pats 28 g
- 1 beaten egg for egg wash
- Preheat oven to 390 F (200C).
- In a large bowl, toss sliced apples and pears with lemon juice, brown sugar, flour, cinnamon, and ginger powder.
- Roll out puff pastry dough into a 1/4 inch thick, 12 inch circle. Transfer to a parchment paper lined baking sheet, and arrange the fruit slices in the center, leaving a dough border free. You can see more in the video attached under the nutritional information!
- Fold the dough over the fruit filling, place butter pats evenly on fruit.
- Brush the edges of the dough with egg wash, and bake for 25-30 min until golden brown. Enjoy warm, preferably served with vanilla ice cream and caramel sauce!
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