Apple and pear tart

Prepare a deliciously sweet apple and pear tart in no time at all - wonderfully syrupy and buttery, perfect for a cool winter's evening.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print


Apple and pear tart
  • 2 beurre boss pears, cored
  • 1 green apple, peeled, cored
  • 2 tablespoon lemon juice
  • 90 gram butter, chopped
  • 3/4 cup caster sugar
  • 375 gram block puff pastry
  • cream or ice-cream, to serve


Apple and pear tart
  • 1
    Preheat oven to moderately hot, 190°C (170°C fan-forced).
  • 2
    Thinly slice pears and apple. Drizzle with lemon juice and set aside.
  • 3
    Melt butter in an ovenproof, 28cm frying pan on medium heat. Add sugar, swirling pan to dissolve. Remove from heat and arrange fruit slices in a pattern over base of pan. Return to medium heat and cook, 5-10 minutes, until syrup turns golden. Remove from heat.
  • 4
    On a lightly floured surface, roll out pastry to a 28cm circle, about 0.5cm thick. Cover fruit in pan with pastry, tucking edges under.
  • 5
    Bake 20-25 minutes, until pastry is puffed and golden. Cool in pan 10 minutes before inverting onto serving plate. Serve in wedges with cream or ice-cream.


Wrap and freeze leftover pastry for later use.

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