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Pear TartRustic Pear TartI love using our own pears for this dessert. Apples work just as well, and really, the difference in flavors is hardly noticeable. 1 sheet frozen puff pastry, thawed Preheat oven to 375. Leave pastry in its original fold, usually into thirds, and roll out on a lightly floured surface to an 8x12 or 14” rectangle. You may have to trim the pastry to straighten the edges. Transfer to a baking sheet and place in the freezer while you prepare the fruit. Peel and core pears or apples and slice about 1/4” thick. Toss with sugar and set aside. Remove pastry from freezer and brush with egg that has been beaten with water. With a small knife, score a 3/4” border around perimeter without cutting through – this will give you a nice “edge” on the tart. Spread pears or apples inside3 border on tart shell and dot with butter. Bake until fruit is tender and pastry is golden, about 30-40 minutes or so. Heat jelly with water and while tart is still arm, brush with jelly mixture. Serve Pear Tart warm, room temperature or chilled. I like to serve this with a dollop of whipped cream sweetened with sugar and flavored with cinnamon. This Pear Tart Serves 6. Enjoy this Pear Tart Recipe!
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