- 375g/13 oz all butter puff pastry
- 1 egg beaten
- 4 ripe pears small or medium
- 8 tsp Demerara (brown) sugar
- 8 tsp double/heavy cream no half and half
- 1 tsp coarse sea salt
Preheat your oven to 375F/190C. Line a baking sheet with parchment paper. Roll out your puff pastry. If you are using a block, dust your work surface with some flour and roll out a rectangle ¼″ thick. Divide your rectangular shaped puff pastry into 8 small rectangles. With a sharp knife, cut an “L” into 2 opposing corners, don’t cut all the way but leave a ½-inch in two corners. Brush with the beaten egg . Pick up the cut corners of the pastry, cross them over each other (one over, one under) and lay them flat (now on opposite sides). Brush the tops of the pastry with the egg wash and put the prepared pastries in the refrigerator to chill.
While the pastry is chilling, prepare the pear filling. Peel the pears and split them in half lengthwise, core them, and slice in ¼″ slices.
Take the pastry shells out of the fridge and set them on your work surface, place one pear half in the centre of each tart. Then sprinkle with a teaspoon of brown sugar and a teaspoon/5ml of double cream per tart, then add a pinch sea salt on top. Bake in the preheated oven for 30 minutes or until pears are soft and pastry is golden.
Calories: 350kcal | Carbohydrates: 39g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 418mg | Potassium: 139mg | Fiber: 3g | Sugar: 13g | Vitamin A: 125IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg