Home > Recipes > Apple recipes > Apple and pear tart

Apple and pear tart

Name: Apple and pear tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 6
Cuisine: French recipes
Ingredients: 320g ready-rolled puff pastry; 1 beaten free-range egg; 2 thinly sliced apples; 2 thinly sliced pears; Juice of 1 lemon; 100g ground almonds; 1 tsp ground cinnamon; 2 tbsp brown sugar; 3 tbsp apricot jam; Crème fraîche (optional)

Published: 3 Jan 18
Updated: 18 Mar 24

This apple and pear tart uses ready-made puff pastry and can be rustled up in no time. We’re sold.

For something a little more indulgent, try our apple frangipane tart made with a sweet layer of buttery almonds.

Easy
November 2017

Test kitchen approved

Serves 6
Hands-on time 15 min, oven time 30-35 min

This apple and pear tart uses ready-made puff pastry and can be rustled up in no time. We’re sold.

For something a little more indulgent, try our apple frangipane tart made with a sweet layer of buttery almonds.

Nutrition: per serving

Calories: 446kcals
Fat: 29.8g (11.4g saturated)
Protein: 9.3g
Carbohydrates: 33.9g (17.1g sugars)
Fibre: 2.4g
Salt: 0.5g

Save recipe

Save

Save recipe Print

Rate

Ingredients

320g ready-rolled puff pastry
1 beaten free-range egg
2 thinly sliced apples
2 thinly sliced pears
Juice of 1 lemon
100g ground almonds
1 tsp ground cinnamon
2 tbsp brown sugar
3 tbsp apricot jam
Crème fraîche (optional)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 200°C/180°C fan/gas 6. Unroll the ready-rolled puff pastry onto a baking sheet lined with non-stick baking paper. Using the tip of a sharp knife, score a 1cm border all the way round. Generously brush the beaten egg all over the pastry.
In a bowl, mix the apples, pears and the lemon juice.
Combine the ground almonds and ground cinnamon in a small bowl, then sprinkle evenly over the centre of the pastry. Top with the apple and pear mixture.

Sprinkle over the brown sugar, then bake for 30-35 minutes until the pastry is puffed and golden. Warm through the apricot jam and a few drops of water in a pan or microwave, then generously brush over the finished tart. Serve the tart with dollops of crème fraîche, if you like.