Maple and Cinnamon Pear Tarts

Serves: 4-6
Prep: 5 minutes
Cooks In: 15 minutes

Maple and Cinnamon Pear Tarts

So simple, but so good – this wintery Maple and Cinnamon Pear Tart is an easy recipe to make for your Pink Ribbon Breakfast, and it only uses a few ingredients!

Pink Ribbon Breakfast host tips:

  • Pear is lovely in this tart, but you could also use apples and feijoa in alternating layers to make it a real Autumn fruit tart, or make use of Summer’s bounty with apricots, peaches or nectarines – it’s the kind of recipe you can adapt to whatever you have in the fruit bowl!
  • It’s best if you can make these tarts fresh, however if you’re pressed for time you can make them the night before and re-warm them in the oven for a few minutes just before serving

I’m honoured to be the Pink Ribbon Breakfast ambassador this year! Join me this May and host a fun breakfast for friends and family (I’ll be hosting one!). By doing so you’ll help fund life-saving research and much needed support for breast cancer patients. You can register at

For more Pink Ribbon Breakfast recipe ideas, click here.


Print Recipe


  • puff pastry 1 sheet
  • pears 4 small ripe, thinly sliced
  • maple syrup ¼ cup
  • ground cinnamon good pinch of
  • icing sugar to dust (optional)

To serve

  • Yoghurt, cream or ice cream


Preheat oven to 200°C/390 Fahrenheit.

  1. Cut pastry sheet in half so you have two large rectangles and place on a baking tray.

  1. Lay slices of pear along the centre of both pieces of pastry, overlapping slighty. Brush pears with half of the maple syrup using a pastry brush and sprinkle over cinnamon.

  1. Bake for about 15 minutes or until the pastry is puffed and golden.

  1. Brush with the remaining maple syrup and dust with icing sugar if you like. Serve with yoghurt, cream or ice cream.