Pomegranate-Pear Tarts

• 1 whole Sheet Puff Pastry, Thawed
• 2 whole Bartlett Or Bosc Pears, Cored And Sliced Lengthwise To 1/8 Inch Width
• 2 Tablespoons Honey
• 1 Tablespoon Warm Water
• 1/4 cups Pomegranate Arils
• Fresh Whipped Cream Or Ice Cream (optional)

1. Preheat oven to 400u0b0F.
2. On a lightly floured surface, gently roll the puff pastry to 1/8-inch thickness. Cut the sheet into 4 equal squares.
3. Transfer the puff pastry to a parchment paper-lined baking sheet, leaving ample space in between each square.
4. Leaving a 1/2-inch border of the puff pastry around each square, shingle the pear slices so that all 4 pieces have been covered. Gently fold over the dough on each side of the squares and pinch the corners to seal.
5. In a small bowl, mix the honey and water together until combined. Brush the tops of the pear slices with the honey glaze. Transfer the baking sheet into the preheated oven and bake for 25-30 minutes until the pastry is golden brown. Rotate the sheet halfway through baking.
6. Remove the tarts from the oven and cool on the sheet for 5 minutes. Sprinkle the tarts with the pomegranate arils and serve immediately with fresh whipped cream or ice cream.

pastry, bartlett, honey, water, ubc, cream

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