Pear & apple tart

Total time: 50m
Preparation Time: 15m

For 8 piece

Nutritional Information

Contains 530 Kcal, 0g Protein, 23g Carbohydrates, 3g Fat


  • To caramelize
  • 80 g ground cane sugar
  • 25 g butter
  • 500 g apples (e.g. Braeburn), cored, cut into slices approx. 2 mm thick
  • 500 g pear (e.g. Kaiser Alexander), cored, cut into slices approx. 2 mm thick
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • Return to the oven
  • icing sugar to dust
  • Utensils
  • One tart tin (approx. 28 cm in diameter), base lined neatly with baking paper

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  • To caramelize

    Sprinkle the sugar over the prepared tart tin.
  • Approx. 6 mins. in the lower half of an oven preheated to 220°C until the sugar turns a light brown colour. Remove from the oven.
  • Spread the knobs of butter on top of the caramel, arrange the apples and pears on top.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven.
  • Firmly prick the pastry with a fork and lay loosely over the fruit. Make a rim between the fruit and the edge of the tin.
  • Return to the oven

    Approx. 15 mins. Remove the tart, leave to stand for approx. 2 mins., carefully tip out onto a plate. Remove the baking paper, dust with icing sugar, serve lukewarm.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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