Ingredients
- 3-4 large pears, firm but ripe, cored and thinly sliced
- 1/2 tablespoon freshly squeezed lemon juice
- 70 g Mascabado brown sugar, (1/2 cup loosely packed)
- 1 tablespoon flour
- 1 teaspoon cinnamon (Ceylon)
- 1/4 teaspoon ground ginger
- 1 roll fresh puff pastry sheet (280 g, 24 x 40 cm)
- 1,5 tablespoons unsalted butter, cut into thin slices or diced
- 1 egg, lightly beaten for the egg wash
Instructions
- Preheat oven to 430°F / 220°C (200°C fan-assisted).
- In a large bowl, toss the sliced pears with lemon juice, then add the brown sugar, flour, cinnamon, and ginger powder and toss again until evenly coated.
- Roll out the puff pastry on a parchment paper lined baking sheet, and arrange the fruit slices in the middle leaving a 2,5 cm (1 inch) border.
- Fold the edges of the puff pastry over the fruit filling, and then brush the edges of the dough with the egg wash. Place the dollops of butter evenly over fruit.
- Transfer to the preheated oven and bake bake 25 minutes, until puff pastry is golden brown.
- Use the parchment paper to transfer the tart to a cutting board. Cut into 8 squares. Serve warm and enjoy!
Nutrition
Notes
- Use 3 or 4 large pears, depending how much fruit you like. If the pears are very ripe they may have a lot of extra juices that run out beyond the puff pastry shell.
- You can also switch out pears for apples in the recipe. Or do a mix of apples and pears.
- This pear tart recipe tastes best served fresh out of the oven or while it is still slightly warm. Leftovers also taste pretty great; this tart stores well for 2 days in the fridge and can be reheated in the oven.