These delicious and incredibly easy tarts only needs a few ingredients and results in a treat that is crisp and sugary on the outside, gooey in the center, and rounds it all out with perfectly cooked fruit. Ideal for a last minute dessert or summer cookout contribution!
Step by step instructions:
First, slice your pears into thin slices. The thinner the slices, the more evenly everything will get coated in the sugar mixture and will cook.
Next, add the sliced pears to a bowl and add in 2 tablespoons of brown sugar and 2 teaspoons of cinnamon.
Next, cut your thawed puff pastry into 9 squares. I usually use a pizza cutter for this part! Press down on the pastry just slightly before cutting. Lay out all of the pieces of pastry on a lined baking sheet and use a paring knife to lightly score a rectangle about 1 cm from the edge of the pastry.
Lightly poke holes into the center of each scored rectangle using a fork. This will prevent the center of the pastry from puffing up during baking and create the perfect platform for the filling.
Brush the edges of each piece of pastry with an egg wash or a vegan egg wash. For the vegan version (my preferred choice), combine 1 tablespoon each of maple syrup and milk and mix well.
Layer four to five slices of the cinnamon sugar covered pear slices in the center of each piece of puff pastry. Overlap each slice slightly for a prettier finish!
Sprinkle turbinado sugar on the edges of the pastry, adding a little bit over the pears as well. Bake at 400 for 15 minutes.
Cool on the pan for 5 minutes before transferring to a rack to cool completely. Serve warm and enjoy!
Pear Tarts
Ingredients
- 2 sheets puff pastry thawed
- 3 cups pears about 4 small, thinly sliced
- 2 tbsp brown sugar
- 2 tsp cinnamon
- Egg wash or vegan egg wash
- Turbinado sugar
Instructions
- Preheat your oven to 400℉.
- Add the pears, sugar, and cinnamon to a bowl and mix well to combine. Set aside.
- Slightly flatten the thawed puff pastry sheets and cut each sheet into 9 squares.
- Place the pastry squares on a lined baking sheet.
- Using a paring knife, lightly score a rectangle around the center of each pastry, about 1/2-1 cm from the edge.
- Lightly poke the middle of the pastry with a fork.
- Brush the egg wash around the edges of the pastry before layering 4-5 slice of pear to the middle of each tart.
- Sprinkle turbinado sugar around the edges of the tart and bake for 15 minutes or until golden brown.
- Cool on the pan for 10 minutes before transferring to a rack to finish cooling.
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