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Hasselback Pear Tart
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Pear tart with Hasselback pears on sweet cream cheese in puff pastry - perfect fall dessert.
Ingredients:
  • 1 sheet frozen puff pastry - thawed, unfolded, and lightly rolled
  • 2 Bartlett pears, halved and cored
  • 2 d'Anjou pears, halved and cored
  • 1 red pear, halved and cored
  • 2 tablespoons white sugar
  • 0.5 lemon, juiced
  • 0.5 (8 ounce) package cream cheese, softened
  • 0.5 cup confectioners' sugar
  • 0.5 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C), then line a 10-inch square tart pan with puff pastry.
  • Lay a pear half cut-side down on a flat surface. Position a chopstick above and below the pear to guide your knife. Carefully slice the pear thinly lengthwise until you reach the chopstick, keeping the bottom 1/4 inch of the pear intact. Repeat with the rest of the pear halves.
  • In a bowl, combine hasselbacked pears with white sugar and lemon juice, gently toss to coat, and let stand for 5 minutes.
  • Combine cream cheese, confectioners' sugar, and vanilla extract in a bowl, then spread over puff pastry. Place hasselbacked pears on top, adjusting as needed. Gently fan out each pear and pour any juices from the bowl on top. Finish by sprinkling turbinado sugar over the tart.
  • Bake in the preheated oven for about 35 minutes, until the crust is puffed and lightly browned and juices are bubbling. Allow the tart to cool for 15 minutes before slicing.

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