Using the Hasselback method on pears makes them even easier to arrange in this delicious fall tart.

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
20 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 10-inch square tart pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides.

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  • Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves.

  • Place hasselbacked pears in a bowl; add white sugar and lemon juice and gently toss to coat. Let hasselbacked pears stand for 5 minutes.

  • Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart.

  • Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Cool tart for 15 minutes before slicing.

Cook's Note:

Coarse ginger sugar can be used in place of the turbinado sugar, if desired.

Nutrition Facts

326 calories; protein 3.7g 8% DV; carbohydrates 43.2g 14% DV; fat 16.5g 25% DV; cholesterol 15.4mg 5% DV; sodium 118.4mg 5% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
10/24/2016
So easy, so pretty, so delicious! Read More
(2)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/10/2017
Unbelievably easy!! I did a trial run for Thanksgiving. I used gluten free puff pastry (Nicole Hunn's recipe) and ginger sugar. Read More
(2)
Rating: 5 stars
10/24/2016
So easy, so pretty, so delicious! Read More
(2)
Rating: 5 stars
09/18/2020
The recipe really interested me. I was concerned about one review that said the cook would not make it again, "no wow factor." Sooo I took the next review and turned it up to high. I added 1 1/2 teaspoons ground ginger to the cream cheese mixture PLUS 1 1/2 teaspoons of finely diced candied ginger (Penzey's) to the cream cheese and sugar mixture. Wow! This is fabulous. I had not imagined before that ginger and pears were such a perfect match. Every year I will look forward to this delight! Read More
(1)
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Rating: 4 stars
03/28/2018
I thought this was just okay. I would not make this again. Pears were cooked perfectly. No wow factor. Read More
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