warm Apple Pear Tartelette

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Making homemade desserts can be intimidating if you are not a trained pastry chef. Solution, my Apple Pear Tartelette. When the apples and pears are ripe it’s time to pick & prepare. This tart is also a great last minute “I’m entertaining tonight dessert.” And, once you’ve made this a couple times you’ll want to strut your pastry 101 skills and whip it up in front of your guests. Enjoy!


warm Apple Pear Tartlette from George Hirsch

George Hirsch’s Apple Pear Tartelette

Makes six servings

chefgeorgehirsch.comGeorge Hirsch Lifestyle TV series 

1/4 cup unsalted sweet butter

1 Tablespoon all-purpose flour

2 Tablespoons water + 2 Tablespoons white pure cane sugar

2 Tablespoons brown sugar

1 teaspoon vanilla

2 medium size Granny Smith apples; peeled, cored and sliced + 2 medium size gala or a sweeter apple; peeled, cored and sliced + 2 Bartlett pears, peeled, cored and sliced

¼ teaspoon cinnamon 

pinch ground nutmeg 

1 store bought frozen puff pastry shells, baked  

Preheat sauté pan to medium temperature. 

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a simmer. Reduce temperature and let simmer two minutes. Cool and mix with sliced apples.


Add 2 Tablespoons cranberries or toasted walnuts to apple filling.

In center of baked puff pastry, top with warm apple and pear filling. Serve with freshly whipped cream or ice cream.  

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