Description
This delightful Blackberry and Pear Tart combines juicy blackberries and sweet pears atop a flaky puff pastry crust, creating a perfect balance of fruity freshness and buttery crispness. With a lightly spiced cinnamon-sugar topping and a glossy egg wash, this tart is ideal as a sophisticated dessert or an elegant afternoon treat. Serve it warm or cooled, alone or with vanilla ice cream for an indulgent experience.
Ingredients
Scale
Fruit Filling
- 3 cups Pears, sliced
- 1.5 cups Blackberries, divided
- 1 tablespoon Sugar
- 1/4 teaspoon Ground Cinnamon
Pastry and Glaze
Instructions
- Prepare the Puff Pastry: Place the thawed puff pastry on a parchment-lined baking sheet and gently stretch it to fill most of the pan. Score the edges about 1/4 inch from the perimeter and fold these edges upward along the scored line, creating a border. Brush the raised edges with the beaten egg wash for a beautiful golden finish after baking.
- Make the Blackberry Sauce: In a small saucepan, combine 1 cup of blackberries, 1/8 cup of water, and 1 tablespoon of sugar. Bring the mixture to a boil, then reduce heat and simmer for 5 to 10 minutes. Occasionally mash the berries with a potato masher to release their juices and create a sauce. Remove from heat and let it cool slightly.
- Assemble the Tart: Brush the cooled blackberry sauce evenly over the surface of the puff pastry. Arrange the sliced pears neatly on top of the sauce, then scatter the remaining blackberries around the pears. Brush the edges of the pastry with additional egg wash to enhance browning.
- Add Final Touches: Sprinkle the ground cinnamon and sanding sugar evenly over the top of the assembled tart for added flavor and sparkle.
- Bake: Place the tart in a preheated oven at 400°F (200°C) and bake for 25 minutes, or until the pastry is golden brown and crisp.
- Cool and Serve: Remove the tart from the oven and transfer it to a wire rack to cool before slicing into 9 pieces. Serve warm or at room temperature, optionally accompanied by a scoop of vanilla ice cream for extra indulgence.
Notes
- Ensure the puff pastry is completely thawed to make stretching and folding easier.
- You can substitute pears with apples or other firm fruits if desired.
- For a dairy-free option, use a plant-based milk or egg substitute for the wash.
- Leftover tart keeps well refrigerated for up to 2 days and can be reheated briefly in the oven.
Nutrition
- Serving Size: 1 slice (1/9th of tart)
- Calories: 280
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
