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
- Preheat oven to 400 degrees.
- 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.
- With a pastry brush, brush some melted butter on the top of the rolled puff pastry.
- Begin laying down the sliced pear in an overlapping shingle style. One pear filled the whole sheet for me.
- 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!
- 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)