Hasselback Pear Tart Recipe

Name: Hasselback Pear Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 lemon, juiced; 1/2 (8 ounce) package cream cheese, softened; 1/2 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 1 tablespoon turbinado sugar

Servings: persons

1
Preheat oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides.
2
Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves.
3
Place hasselbacked pears in a bowl; add white sugar and lemon juice and gently toss to coat. Let hasselbacked pears stand for 5 minutes.
4
Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart.
5
Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Cool tart for 15 minutes before slicing.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Hasselback Pear Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hasselback Pear Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions