American•indulgent

Pear Puff Pastry Tarts

Made with fresh pears and a flaky, sweet puff pastry crust, these pear puff pastry tarts will be the highlight of the dessert table!

Ingredients

Quantities are shown as originally provided.

2 packs Puff pastry
6 Pears (cut into half)
6 tablespoons Almond flour (half a tablespoon per tart to soak in any excess juice from the pears)
6 tablespoons Brown sugar
1 Egg (for the egg wash)
Splash of milk (for the egg wash)

1
Thaw the puff pastry sheets (if using frozen) but make sure they are still cold.
2
Pre-heat the oven to 190C / 370F (no fan).
3
Cut the pears lenghtwise, remove the cores, and then cut the pears into very thin slices. Soak any excess juice with the help of paper kitchen towels.
4
Unfold one of the puff pastry sheets and cut it into 6 rectangles, as in the process image.
5
Place half a tablespoon of almond flour in the middle of the pastry, then place one-half pear onto each. Sprinkle the pears with brown sugar.
6
Whisk the egg with a splash of milk and apply egg wash all around the pastry (not the pears).
7
Continue with the other puff pastry sheet until you get 12 tarts. Bake 6 at once.
8
If at any point the puff pastry becomes warm to handle, pop it into the freezer or fridge for a few minutes to chill. Do not force the pastry if it is too warm.
9
Bake the tarts at 190C / 370F (no fan) for about 45 minutes. Cover them after about 15 minutes to avoid them browning too much.
10
Let them slightly cool in the baking tray for 3 minutes then move them onto a cooling rack.
11
The pear tarts are the best served fresh. Any leftovers can be stored at room temperature for 2-3 days in an air-tight container.