Crisp, crackly phyllo, tender pear slices, a whisper of cinnamon and nutmeg, and a shine of honey. These Pear & Honey Phyllo Tarts look fancy, taste bakery-level, and come together fast. They bake in about 15 minutes, the edges go golden, and the pears soften just enough to turn jammy without going mushy.
When Plan B Becomes Your New Favorite..
This started as a puff pastry plan and turned into a phyllo oops that I now make on purpose. I layered squares, gave them a generous brush of melted butter, fanned pears on top, and slid them into a hot oven. Fifteen minutes later, we had crisp, shattery tarts that tasted like I fussed all afternoon.
The spice is light, the honey is a gloss, and the texture contrast is everything. They are best the day you bake them, which is my favorite kind of excuse to eat dessert warm.
How I Serve It:
Here’s exactly how I make it.
What You’ll Need to Make it
- Phyllo dough — Paper-thin layers that bake ultra crisp. Keep covered so it doesn’t dry out.
- Pears — Ripe but firm, so slices hold shape and soften in the oven.
- Honey — Glossy sweetness that complements pear and spice.
- Cinnamon + nutmeg — Gentle warmth that lets the fruit shine.
- Butter or vegan butter — Helps phyllo brown and separate into delicate layers.
- Pinch of salt — Balances sweetness and wakes up flavor.
How to Make It (Step-by-Step)
1) Prep the Pears
- Core and slice pears into thin wedges.
- Toss gently with honey, cinnamon, nutmeg, and a tiny pinch of salt until coated.
2) Build the Phyllo Bases
- Heat oven to 425°F (220°C) and line a baking sheet with parchment.
- Cut stacked phyllo into even squares.
- For each tart, split a stack roughly in half: lay the bottom half on the sheet, brush the top sheet with melted butter, then cap with the remaining half and brush again. You’re aiming for light, even coverage, not saturation.
3) Top and Bake
- Fan pear slices over each square, leaving a small border.
- Bake 15 minutes, rotating once, until edges are deep golden and pears are tender.
4) Finish and Serve
- Cool 2 to 3 minutes on the sheet, then move to a rack.
- Drizzle with a touch more honey if you like and serve warm.
Substitutions & Dietary Swaps
- Dairy-free/vegan-friendly: Use plant butter. For strict vegans, replace honey with maple syrup or agave.
- No phyllo? Puff pastry works, bake at 400°F (205°C) until deeply golden.
- Fruit options: Firm peaches or nectarines work when pears aren’t in season.
- Sweetness level: Reduce or increase honey to taste; pears vary in sweetness.
Make-Ahead, Storage & Reheating
- Prep ahead: Slice and toss pears just before baking for best texture. You can cut the phyllo squares and keep covered in the fridge for a few hours.
- Leftovers: Best day-of. Store at room temp, loosely covered, up to 1 day.
- Reheat: 300°F (150°C) oven for 6 to 8 minutes to re-crisp. A quick 15–20 second microwave softens but won’t crisp.
Pear & Honey Phyllo Tarts FAQs
Assemble just before baking. Phyllo softens quickly once buttered and topped.
No. The skins soften in the oven and add color and fiber. Peel if you prefer a smoother bite.
Bosc or Anjou hold shape nicely. Bartletts work if they are just-ripe, not soft.
Yes. Cut phyllo into smaller squares and use fewer pear slices per tart. Bake a minute or two less.
Brush lightly and evenly, especially at the edges, and bake on hot parchment-lined sheets.
Pear & Honey Phyllo Tarts
Ingredients
For the tarts
- 1/2 package (8 oz) phyllo dough thawed
- 1/2 cup butter melted; vegan or regular
- 4 large ripe pears cored and sliced
- 1/4 cup honey
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 425°F (220°C).
- Core and slice pears. Toss gently with honey, cinnamon, and nutmeg in a bowl.
- Cut the phyllo stack into 12 squares. For each tart: split the layers in half, brush the bottom stack with melted butter, replace the top half, and brush again.
- Arrange 4–5 pear slices on each square. Transfer to parchment-lined baking sheet.
- Bake 15 minutes until edges are golden and crisp. Serve warm. Best eaten same day; reheat 15–20 seconds in the microwave if needed.
Equipment
- Sharp knife
- Cutting board
- Pastry brush
- Baking sheet
- Parchment paper
