Pear Tart

Good evening everyone!

After the rather complex napolitaines recipe, I thought an easy-to-prepare dessert might provide a nice change of pace. So today, Pear tart. A family favorite when I was growing up.

The contrast of the crisp, buttery crust against the softness of the baked pear painted in jam is simply delightful.

I recently began a series called 'sunset stories' on the @lapetiteasiyette Instagram. You can find and watch the how-to for this pear tart in the permanent archives there, or read on below for the recipe!

More later.

Asiya

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Pear Tart

serves 6

Ingredients

3 bosc pears

1 sheet puff pastry

1 tbs jam, I used Bonne Maman strawberry

1 tbs butter

water

DIRECTIONS

*find helpful process shots below the steps!

prep: defrost one sheet of puff pastry at room temperature

prep two: preheat oven to 350ºF

1. Roll out the puff pastry sheet and transfer to a lined baking tray

2. Wash, peel, core, and halve the pears

3. Use a fork to poke holes all across the interior of the pastry sheet. Leave a ~3/4" border

4. Arrange pear halves and score borders with a knife

5. Sprinkle butter

6. Bake until golden (about 20 mins). Mix jam and water 'til runny!

7. Allow the pastry to cool for 5 mins, then spread jam

8. Cut and serve with tea (I recommend Fortnum & Mason's 'Afternoon Tea')

*see step 2 -- my favorite coring tool!

*see steps 4 and 5 -- scoring and butter