Honey-Pear & Walnut Wreath Tart

I’ll be honest — this tart started as a total “use what’s left in the fridge” kind of bake. I had a couple of pears sitting there looking sad, a forgotten sheet of puff pastry from the freezer, and a jar of honey that had just started to crystallize around the edges. I almost didn’t bother, but I’m so glad I did.

There’s something really comforting about this one. It looks fancy — like something you’d serve at brunch with coffee in real mugs, not paper cups — but it’s so easy it almost feels like cheating. The puff pastry does all the heavy lifting: it puffs, it crisps, it gets all buttery and flaky without you doing anything except turning on the oven. The pears soften just enough to melt into that drizzle of honey, and the walnuts toast themselves as it bakes. It’s one of those desserts that feels like autumn, even if it’s the middle of spring.

And when it comes out of the oven — golden, shiny, and a little sticky from the honey — you can’t help but stand there, knife in hand, debating if you should wait until it cools or just risk burning your tongue. (Spoiler: you won’t wait.)

This is the kind of bake that doesn’t need perfection. It’s rustic, it’s fragrant, it’s messy in the best way. You’ll probably end up eating it straight off the tray with your fingers. And honestly? That’s the right way to do it.

Ingredients

• 1 sheet puff pastry, thawed
• 2 ripe pears, thinly sliced
• ½ cup walnuts, chopped and toasted
• ¼ cup honey (plus extra for drizzling)
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 egg, beaten (for egg wash)
• 1 tsp lemon juice
• Powdered sugar, for garnish (optional)

Directions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry into a circle — or, you know, your best attempt at one. It doesn’t have to be perfect. Place it on the sheet, then lightly score a 1-inch border around the edge. Brush the border with the beaten egg so it’ll turn a deep golden brown later.
3. Assemble your “wreath.” Arrange the pear slices in overlapping layers inside that border, working your way around like petals on a flower. Sprinkle the toasted walnuts evenly over the top — they’ll add the best crunch once baked.
4. Add the flavor. Drizzle honey all over (don’t be shy), then sprinkle the cinnamon and nutmeg. Squeeze a touch of lemon juice to balance the sweetness.
5. Bake for 25–30 minutes, until the pastry is puffed and golden, and the pears are tender but not mushy.
6. Finish strong. Drizzle with a little more honey while it’s still warm so it seeps into every crack, and dust with powdered sugar if you want it to look like something out of a bakery window.

Serve it warm or at room temperature. If you’ve got vanilla ice cream, that’s a bonus — but it’s just as lovely with a cup of tea and a quiet moment.

Recipe FAQs

1. Can I use apples instead of pears?
Absolutely. Apples bake beautifully in this too — just slice them thin so they soften enough in the oven. Honeycrisp or Gala are great choices.

2. My puff pastry didn’t rise — what happened?
It’s usually because it got too warm before baking. Puff pastry loves the cold. Next time, pop it in the fridge for 10 minutes before it goes in the oven.

3. Can I make this ahead?
Yes, but it’s best fresh. If you must prep early, bake it, cool it, and then warm it up at 300°F (150°C) for about 10 minutes before serving.

4. What kind of honey should I use?
Whatever you have! I used wildflower honey, but orange blossom or acacia works beautifully. The flavor really comes through here, so pick one you actually like the taste of.

5. How do I keep the pears from browning before baking?
Toss them in a little lemon juice (which you’re already using anyway). It keeps them bright and adds a tiny bit of tartness that makes everything pop.

When you pull this tart out of the oven, it’s hard not to feel a little proud. It’s golden and fragrant, sticky at the edges, and it catches the light in that cozy way that makes you think, yeah, I did that. You’ll probably promise yourself you’ll save some for later — and you won’t.

Honey-Pear & Walnut Wreath Tart

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• * 1 sheet puff pastry, thawed

• * 2 ripe pears, thinly sliced

• * ½ cup walnuts, chopped and toasted

• * ¼ cup honey (plus extra for drizzling)

• * ½ tsp ground cinnamon

• * ¼ tsp ground nutmeg

• * 1 egg, beaten (for egg wash)

• * 1 tsp lemon juice

• * Powdered sugar, for garnish (optional)

Directions

• *Preheat your oven* to 375°F (190°C) and line a baking sheet with parchment paper.
• *Roll out the puff pastry* into a circle — or, you know, your best attempt at one. It doesn’t have to be perfect. Place it on the sheet, then lightly score a 1-inch border around the edge. Brush the border with the beaten egg so it’ll turn a deep golden brown later.
• *Assemble your “wreath.”* Arrange the pear slices in overlapping layers inside that border, working your way around like petals on a flower. Sprinkle the toasted walnuts evenly over the top — they’ll add the best crunch once baked.
• *Add the flavor.* Drizzle honey all over (don’t be shy), then sprinkle the cinnamon and nutmeg. Squeeze a touch of lemon juice to balance the sweetness.
• *Bake* for 25–30 minutes, until the pastry is puffed and golden, and the pears are tender but not mushy.
• *Finish strong.* Drizzle with a little more honey while it’s still warm so it seeps into every crack, and dust with powdered sugar if you want it to look like something out of a bakery window.