Mohamed Shili This delicious Julia Child Pear Tart is a simple yet elegant dessert that’s perfect for any occasion. With creamy cream cheese and juicy, thinly sliced pears, it’s both light and indulgent. You can easily swap the pears for your favorite fruit, making it a flexible and tasty treat.
Ingredients Needed
- 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
- ½ lemon (juiced)
- ½ (8 oz) package cream cheese (softened)
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 tablespoon turbinado sugar
How To Make Pear Tart
- Preheat the oven to 400°F (200°C). Fit the thawed puff pastry into a 10-inch square tart pan with removable sides.
- Prepare the pears: Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half to prevent cutting all the way through. Thinly slice the pear lengthwise, leaving the bottom ¼ inch intact. Repeat with all pear halves.
- Toss the pears: Put the sliced pears in a bowl, add 2 tablespoons white sugar and the juice from ½ lemon. Gently toss to coat and let them sit for 5 minutes.
- Prepare the cream cheese filling: In a bowl, mix ½ package softened cream cheese, ½ cup confectioners’ sugar, and ½ teaspoon vanilla extract. Spread this mixture evenly over the puff pastry.
- Assemble the tart: Arrange the hasselback pears over the cream cheese mixture, fanning them out. If needed, cut some of the pear halves into quarters to fit. Drizzle any accumulated pear juices over the pears. Sprinkle 1 tablespoon turbinado sugar over the tart.
- Bake the tart: Bake in the preheated oven for about 35 minutes, or until the puff pastry is puffed and lightly browned, and the juices are bubbling.
- Cool and serve: Let the tart cool for a few minutes before slicing and serving.
Recipe Tips
- Slice pears thinly: For a beautiful, even arrangement, slice the pears as thinly as possible, but don’t cut all the way through. This will help them fan out neatly when placed on the tart.
- Let the pears sit: Toss the pears in sugar and lemon juice and let them sit for 5 minutes. This brings out the natural juices and helps soften them.
- Use softened cream cheese: Make sure the cream cheese is softened before mixing. This will help it blend smoothly into the filling.
- Don’t skip the turbinado sugar: Sprinkle turbinado sugar on top for a sweet, crunchy finish that adds flavor and texture to the tart.
- Watch the baking time: Keep an eye on the tart while it bakes. The crust should be golden brown, and the juices should be bubbling. If needed, bake for a few more minutes until the tart reaches the right color.
How To Store Leftovers
- Refrigerate: Cover leftover pear tart with plastic wrap or store it in an airtight container. Refrigerate for up to 3 days.
- Freeze: You can freezeleftover pear tart for up to 1 month. Let it cool completely, wrap it in plastic wrap and foil, then place it in a freezer bag. When ready to serve, thaw it overnight in the fridge before serving.
Nutrition Fact
Serving Size: 1 slice (100g)
- Calories: 270
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 170mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 3g
- Calcium: 40mg
- Iron: 0.2mg
More Julia Child Recipes:
Julia Child Pear Tart
Description
This delicious Julia Child Pear Tart is a simple yet elegant dessert that’s perfect for any occasion. With creamy cream cheese and juicy, thinly sliced pears, it’s both light and indulgent. You can easily swap the pears for your favorite fruit, making it a flexible and tasty treat.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Fit the thawed puff pastry into a 10-inch square tart pan with removable sides.
- Prepare the pears: Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half to prevent cutting all the way through. Thinly slice the pear lengthwise, leaving the bottom ¼ inch intact. Repeat with all pear halves.
- Toss the pears: Put the sliced pears in a bowl, add 2 tablespoons white sugar and the juice from ½ lemon. Gently toss to coat and let them sit for 5 minutes.
- Prepare the cream cheese filling: In a bowl, mix ½ package softened cream cheese, ½ cup confectioners’ sugar, and ½ teaspoon vanilla extract. Spread this mixture evenly over the puff pastry.
- Assemble the tart: Arrange the hasselback pears over the cream cheese mixture, fanning them out. If needed, cut some of the pear halves into quarters to fit. Drizzle any accumulated pear juices over the pears. Sprinkle 1 tablespoon turbinado sugar over the tart.
- Bake the tart: Bake in the preheated oven for about 35 minutes, or until the puff pastry is puffed and lightly browned, and the juices are bubbling.
- Cool and serve: Let the tart cool for a few minutes before slicing and serving.
Notes
- Slice pears thinly: For a beautiful, even arrangement, slice the pears as thinly as possible, but don’t cut all the way through. This will help them fan out neatly when placed on the tart.
- Let the pears sit: Toss the pears in sugar and lemon juice and let them sit for 5 minutes. This brings out the natural juices and helps soften them.
- Use softened cream cheese: Make sure the cream cheese is softened before mixing. This will help it blend smoothly into the filling.
- Don’t skip the turbinado sugar: Sprinkle turbinado sugar on top for a sweet, crunchy finish that adds flavor and texture to the tart.
- Watch the baking time: Keep an eye on the tart while it bakes. The crust should be golden brown, and the juices should be bubbling. If needed, bake for a few more minutes until the tart reaches the right color.
Julia Child Pear Tart
