Pear Tartlett
Ingredients
- 3 T all-purpose flour
- 1 box frozen puff pastry thawed
- 6 T light brown sugar
- ½ t ground cinnamon
- ⅛ t ground allspice
- 4 T butter melted
- 1 T fresh lemon juice
- 5 to 6 Bosc pears
- 12 presoaked wooden picks
Instructions
- Preheat oven to 400°. Peal and slice the pears. Lightly dust work surface with 3 Ts flour; roll out 1 sheet puff pastry to 1/8-inch thickness. Cut 6 (4-inch) rounds. Cut additional shapes, such as leaves or stars, from scraps for garnish, if desired. Transfer rounds to a parchment-lined baking sheet, and transfer shapes to a second parchment-lined rimmed sheet. Chill 10 minutes or until ready to assemble.
- Bake rounds at 400° for 7 minutes, and set aside. (Do not prebake additional shapes.) Mix together brown sugar and next 4 ingredients in a large bowl. Carefully stir in pear slices.
- Arrange pear slices in concentric circles on rounds. When each round is stacked about 2 inches high, insert 2 presoaked wooden picks into the top of each tartlet to secure slices. Drizzle with any remaining sugar mixture.
- Bake tartlets and shapes at 400° for 15 minutes or until shapes are puffed and golden brown. Transfer shapes to a cooling rack, and let cool completely. Bake tartlets an additional 10 minutes or until golden brown and slightly caramelized. Transfer tarts to dessert plates.
- Garnish, if desired, with baked pastry shapes, sweetened whipped cream, and nutmeg.
- Serve immediately