Fruit desserts usually walk a fine line. Too sweet and it feels flat. Too tart and it bites back. This one walks it steady. Apples give you structure. Pears soften things up. Spices bring it all together. You get a golden crust, bubbling fruit, and that sharp, warm smell that says something good’s in the oven.

I’ve baked this one more times than I can count. It’s unfussy but doesn’t cut corners. You don’t need special tools. You don’t even need to peel the fruit. Just slice, toss, layer, and bake. The result? A crisp edge, tender middle, and a bit of caramelized sugar where the juice leaks out onto the pan. That’s the best bite, honestly.

Active Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 8

Ingredients

No need to complicate it. Grab these:

• 1 sheet frozen puff pastry (thawed)
• 2 firm apples, sliced thin
• 2 ripe pears, sliced thin
• 2 tablespoons brown sugar
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon fresh lemon juice
• 1 egg, beaten
• 1 tablespoon apricot jam (optional, for glaze)

Instructions

Preparation

Preheat your oven to 400°F. Line a baking sheet with parchment so nothing sticks.

Lay the pastry out on the parchment. Use a knife to score a shallow border around the edge – don’t cut all the way through. This helps the sides puff while the middle stays flat for the fruit.

In a bowl, mix apple and pear slices with lemon juice, both sugars, cinnamon, and nutmeg. Stir with your hands or a spoon. Coat everything evenly but try not to break the slices.

Cooking

Layer the fruit inside the scored area. You can arrange the slices in rows, in a spiral, or just pile them neatly. There’s no wrong way if they fit.

Brush the pastry edges with the beaten egg. That gives it the golden color and light crunch.

Bake for 35 to 40 minutes. Watch the color. When the pastry is golden and puffed and the fruit looks soft and bubbling, it’s ready.

If using jam, warm it slightly and brush it over the fruit once the tart is out of the oven. It adds shine and a touch more sweetness.

Serving

Let it cool just enough to slice. Don’t wait too long or the crust softens.

Serve it:

• Warm, with ice cream or whipped cream
• Cold, with coffee or tea
• Straight from the pan the next morning – no judgment

This tart stays crisp for a few hours, then gets softer. Still good either way.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 230
• Total Fat: 10g
• Saturated Fat: 2.5g
• Cholesterol: 20mg
• Sodium: 105mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 3g

Tips and Variations

This tart doesn’t need much, but you can still play with it:

• Add finely chopped walnuts before baking for texture
• Use a mix of sweet and tart apples for better depth
• Try honey instead of jam for a softer finish

Keep the base the same. The pastry and fruit do the work. Don’t overfill – too much juice will make the bottom soggy.

Conclusion

This apple and pear tart isn’t showy, but it pulls people in. One look at the bubbling fruit and flaky edges, and nobody asks what’s in it – they just want a slice. The recipe fits anywhere. Cold nights. Last-minute dessert. Something to snack on with coffee. It holds up. It always delivers.

For more irresistible dessert ideas, don’t miss our full collection.