Pear Tart

• 1 whole Puff Pastry Sheet, Thawed
• 1 whole Bartlett Pear, Thinly Sliced
• 2 Tablespoons Unsalted Butter, melted
• 1 teaspoon Evaporated Cane Sugar
• 1 teaspoon Ground Cinnamon

1. Preheat oven to 400 degrees.
2. On a lightly floured surface, lay the puff pastry flat and gently roll out with a rolling pin. Only roll the pastry a small bit, you don't want to make it translucent.
3. With a pastry brush, brush some melted butter on the top of the rolled puff pastry.
4. Begin laying down the sliced pear in an overlapping shingle style. One pear filled the whole sheet for me.
5. Drizzle melted butter over the pears, or use the pastry brush and brush it on. Sprinkle the pears with sugar and cinnamon. Use lots of cinnamon or a little cinnamon-the choice is yours!
6. Bake for 25 minutes or until the pastry is golden brown and your kitchen smells like sweet nirvana. Cool on a wire rack for 10 to 15 minutes. Enjoy with a drizzle of agave syrup or honey, and a sprinkling of confectioners sugar!

pastry sheet, bartlett, unsalted butter, sugar, ground cinnamon

Taken from tastykitchen.com/recipes/desserts/pear-tart/ (may not work)