There are two types of frozen puff pastry on the market where I live. One is already rolled and the other comes in a block. These four tartlets come from half a block pastry, and as you can see as thin as I rolled it, the edges puffed up quite well. Pastry is my downfall. Tim Hortons lost a costumer when they stopped making maple pecan danish.
Adapted from ‘mom’s dish’, because I only need four pastries and once a recipe is adapted I don’t have to think about it. Puff Pastry Pear Tartlets
1/2 block of frozen puff pastry defrosted
2 pears
Fruitfresh
sugar
small egg
• Put the frozen pastry in the fridge for overnight. Hurry at your peril.
• The following day preheat the oven to 415F.
• On a lightly floured board roll out half the puff pastry, wrap and return the rest to the freezer.
• Cut four 4 inch rectangles.
• Place the pastry squares on the pan. No need to line the pan for puff pastry.
• Score each rectangle around the perimeter about half an inch from the edge without letting the knife go through.
• Core and cut the pears into halves.
• Put them in a medium bowl and sprinkle with Fruitfresh and toss. This will keep the pears from oxidizing.
• Slice the pears halves across, not lengthwise, thinly.
• Scoop one up without separating the slices and place them inside the scored area on the pastry square.
• Repeat with the rest.
• Whisk the egg and using a pastry brush, brush the pear and the pastry generously.
• Sprinkle each pear with sugar.
• Place the pan in the preheated oven and bake for 15 minutes or until the pastry is puffed up and golden.
