The perfect, easy fall dessert. Especially for non-pie lovers!
Prep Time15 mins
Cook Time40 mins
Servings: 4 People
- 1 sheet Puff Pastry defrosted but still cold
- 2 Pears slightly firm
- 8 tsp Sugar divided
- 2-3 T cold Butter small dice
- 1/4 c Apricot Jam
- 1 1/2 T water
Preheat oven to 400.
Line a baking sheet with parchment paper.
Using a sharp knife or pizza cutter, cut the pastry sheet into 4 equal squares and place at least an inch apart on the prepared baking sheet. Place baking sheet in fridge.
Peel and slice pears; about 1/8" - 1/4" thick slices. Place overlapping slices of pears diagonally on the pastry then put one slice on each edge. Repeat with remaining squares. Sprinkle the pears with sugar, about 2 teaspoons per square. Evenly dot each square with butter.
Bake for 40 minutes. The edges will look burned but don't worry, they are fine!
Just before you are going to pull the tarts out of the oven, start heating the jam and water in a small pot. Bring to very low simmer and stir to thin the jam.
When the tarts are out of the oven, use a pastry brush and lightly brush the entire top of the tart (pastry and fruit) with the thinned out jam. This will make them shiny and beautiful.
Move to serving platter and serve warm or at room temperature.