Packaged puff pastry is easy to roll out for this 5-ingredient elegant tart. Pick pears that are ripe, so have a bit of give when you press against the neck, but not soft – you want them to hold their shape and texture when they bake.
Crystallized ginger gives this tart a lovely bit of sparkle. If your ginger is a bit stale, it’s easy to whir it up in a mini food processor. If it’s not a bit stale, you’re welcome to leave it uncovered overnight and it will be! Otherwise just chop it up with a knife, as it might get too sticky in the food processor.
You want to chop the chocolate finely so that when you sprinkle it over the hot baked tart it melts evenly from the heat of the pears. Serve the tart either just warm or at room temperature. Freshly made whipped cream is actually very simple to make, and a real treat, though you can certainly use whipped cream from a jar, or a scoop of vanilla ice cream is also perfect.
If you like, once the tart come out of the oven you can brush the top of the baked pears with some apricot or orange jam that’s been melted, for a bit more flavor and some sheen.
- 1 sheet frozen puff pastry (½ of a 17.3 ounce package), thawed according to package directions
- 2 tablespoons finely chopped crystallized ginger
- 2 tablespoons brown sugar
- 3 large ripe but firm pears
- 1 ounce semi sweet or extra dark chocolate, finely chopped (about 2 tablespoons)
- Sweetened whipped cream to serve (see Note)
- Preheat the oven to 400° F.
- On a piece of parchment paper, roll out puff pastry to rectangle about 7 x 11 inches. Transfer the parchment paper to a rimmed baking sheet. Use a sharp knife to score a border about 1/2-inch away from the edge of the puff pastry, if desired.
In a small bowl, mix together the crystallized ginger and brown sugar.
- Slice the pears into thick slices and trim out the core. Place the pears on the pastry so that the surface of the pastry is covered (you will see bare spots of pastry between the pear wedges, that’s fine!), but leave a 1/2-inch border around the sides. Sprinkle the pears with the ginger-sugar mixture.
Bake for about 20 minutes, until the puff pastry is golden on the edges, and somewhat firmed up on the bottom (lift with a spatula to check).
Remove the baking sheet from the oven and place it on a wire rack. Sprinkle the chocolate over the pears and allow it to cool until barely warm or room temperature. Serve with sweetened whipped cream.
For the Sweetened Whipped Cream
- ¾ cups heavy or whipping cream
- 1 tablespoon confectioners’ sugar
In a mixing bowl, using a whisk or a hand mixer, combine the cream and confectioners’ sugar just until slightly firm peaks are formed. This will keep for up to 4 days in the refrigerator.