Easy Pear Puff Pastry Tart Recipes

QUICK PEAR TART

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes.
• Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.

EASY PEAR TART WITH PUFFED PASTRY

Steps:

• Preheat oven to 400F (200C).
• Roll out puff pastry on a rimless cookie sheet lined with pre-cut brown parchment paper. Place a plate that has been floured on top of the pastry that is at least 1-2 inches smaller than the pastry round.
• Score around the perimeter of the plate to create at least a 1-2" "crust". Mix the apple sauce and cinnamon. Spoon this mixture across the center circle creating a base for your tart. Do not go into the crust area.
• Slice off all sides of the pears, avoiding the core, in 1 slice motions. You will have 2 large sides (the hips of the pear) and 2 smaller sides, and you will be left with the rectangular core.
• Put the hip cut pears flat side down and slice very thin, 1/8" thick slices. Keep the sliced order and arrange the pear slices exactly as they are creating an escargot pattern around the tart.
• The reserve the smaller pear cuts to create a splayed pear fan for the center. Do this by slicing the pear ¼" from the top of the pear, leaving the top intact so that you can create a fan-side cut. Place that in the center and fill in your overall design with any other of the pear slices.
• Sprinkle the sugar atop all the pear. Then beat 1 egg well in a small bowl and with a pastry brush only the crust very lightly with the egg wash, being careful not to get the egg in to the score cut or your pastry won't puff up.
• Bake for 30-35 mins until pastry are golden brown and puffed up.
• Allow to cool slightly, and then brush the pears with the apple jelly for a nice shiny finish.
• For whipped cream combine all ingredients in a bowl and whisk vigorously for 10-15 mins with a wire whisk until soft peaks form, or whip with an electric mixer.
• Transfer paper and tart in one motion to a round cutting board/cheese board.
• Slice into wedges and serve with homemade whipped cream. Enjoy!