Charlotte Smythe's Lemon Pear Tart

By Charlotte Smythe

A buttery, citrusy and sweet tart.

Serves: 6

Time: 35 minutes

Baking season is around the corner, and we're gearing up with this summery fruit tart.

This Lemon Pear Tart by Charlotte Smythe is one of those desserts that looks fancy but is super easy to make. It starts with store-bought pastry dough (no fuss!), a lemon curd, and slices of fresh pear. Baked until golden and served with a scoop of ice cream, it’s the perfect mix of tangy, sweet, and creamy.

Ingredients

- 1 sheet puff pastry, thawed
- 6 tsp lemon curd (store-bought or homemade)
- 3 ripe but firm Anjou pears, cored, halved and cut into thin slices
- 1 tbsp melted butter
- 1 egg yolk, beated with 1 teaspoon water
- 1 tablespoon granulated sugar
- 1 tsp lemon zest
- Powdered sugar or ice cream to serve

Instructions

Step 1

Prepare the pastry: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Roll out the puff pastry slightly to smooth the creases. Cut into 6 portions. Using a small paring knife, score a ½-inch border around the edge of each portion.

Step 3

Spread 1 teaspoon of lemon curd within the scored border of each portion.

Step 4

Arrange the pear slices neatly over the lemon curd. Brush the pears lightly with melted butter.

Step 5

Brush the pastry borders with the beaten egg wash. In a small bowl, mix together the sugar and lemon zest, then sprinkle evenly over the borders.

Step 6

Bake for 20–25 minutes, or until the pastry is puffed and golden brown and the pears are tender.

Step 7

Allow to cool slightly. Serve warm or at room temperature with a dusting of powdered sugar or a scoop of ice cream.

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Charlotte Smythe's Lemon Pear Tart

Baking season is around the corner, and we're gearing up with this summery fruit tart.

Ingredients