Maple Roasted Pumpkin Pear Tart

Rooted in the French tradition of free-form fruit tarts, this dessert lets maple syrup glaze roasted pumpkin and pear wedges on flaky pastry. A whisper of thyme and flaky salt keeps the sweetness grounded and aromatic.

Serves 8 · 30 min prep · 35 min cook

Estimate for one serving

• 295 cal
• 4g protein
• 42g carbs
• 13g fat
• 3g fiber

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Ingredients

• 1 sheet store-bought or homemade pie dough
• 2 cups thin wedges fresh pumpkin
• 2 large ripe pears
• 1/4 cup pure maple syrup
• 2 tbsp melted unsalted butter
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 tsp fresh thyme leaves
• 1 egg for wash
• 1/8 tsp pinch of flaky salt
• 1 tbsp all-purpose flour for dusting

Instructions

1. 1Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. 2On a lightly floured surface roll the pie dough into a rough 12-inch circle one-eighth inch thick and transfer it to the prepared sheet.
3. 3Peel the pumpkin and cut it into thin half-moon wedges; peel, core, and slice the pears into matching thin wedges.
4. 4In a bowl toss the pumpkin and pear slices with maple syrup, melted butter, brown sugar, cinnamon, and thyme until glistening.
5. 5Arrange the fruit in overlapping concentric circles or a free-form spiral over the dough, leaving a two-inch border all around.
6. 6Fold the dough border up and over the edge of the fruit, pleating as you go to create a rustic free-form tart.
7. 7Beat the egg lightly and brush it over the exposed crust; sprinkle the fruit lightly with flaky salt.
8. 8Bake 30 to 35 minutes until the crust is deep golden and the pumpkin and pears are tender and caramelized at the tips.
9. 9If the fruit releases a lot of juice, spoon some of it back over the top during the last five minutes.
10. 10Cool on the sheet for 15 minutes so the juices set, then slice and serve warm or at room temperature.