Pear Puff Pastry Tarts (Print Version)
# Ingredients:
→ Pastry Base
01 -
2 packs store-bought puff pastry (or 2 portions homemade rough puff pastry)
02 -
1 egg for egg wash
03 -
15 ml milk for egg wash
→ Filling
04 -
6 ripe pears, halved
05 -
90 g almond flour (½ tablespoon per tart)
06 -
90 g brown sugar
# Instructions:
01 -
Thaw puff pastry sheets while keeping them cold. Preheat oven to 190°C (conventional, no fan).
02 -
Cut pears lengthwise, remove cores, and slice very thinly. Pat dry with paper towels to remove excess moisture.
03 -
Unfold first pastry sheet and cut into 6 equal rectangles. Place ½ tablespoon almond flour in the center of each rectangle, then arrange half a sliced pear on top. Sprinkle each with brown sugar.
04 -
Whisk egg with milk and brush mixture around the pastry edges, avoiding the pear filling.
05 -
Repeat the process with the second pastry sheet to create a total of 12 tarts. If pastry becomes warm during handling, chill briefly in refrigerator or freezer before continuing.
06 -
Bake tarts at 190°C for approximately 45 minutes, working in batches of 6. Cover tarts with foil after 15 minutes to prevent excessive browning.
07 -
Allow tarts to cool in baking tray for 3 minutes before transferring to a cooling rack.
# Notes:
01 -
Tarts are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for 2-3 days.
02 -
If pastry becomes too warm to handle at any point, chill it briefly before continuing.