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Fine Pear Tarts

Ingredients

Pear Tart:

  • 2 sheets good quality bought puff pastry
  • 4 conference pears
  • 2 tbps unsalted butter, cut into small pieces
  • 2 tbps granulated sugar

Glaze:

  • 3 tbps apricot jam
  • 2 tsps rum

Servings: 8

Method

  1. Cut puff pastry into 10cm squares, or 4 from each sheet of pastry, and place 2cm apart on a non-stick baking tray or tray lined with parchment paper.
  2. Preheat oven to 180°C.
  3. Peel pears, cut them in half through stem.
  4. Remove stems and cores neatly and cut off the pointed ends of the pears so you are left with an oval shape.
  5. Slice crosswise into ½cm thick slices.
  6. Arrange the slices in a square around the edge of the pastry with the rounded sides facing outwards, leave a small border of pastry plain.
  7. Continue layering the slices working towards the centre and overlapping slightly until the pastry is full.
  8. Fold the pastry border slightly over the fruit to catch any juices that leach out during cooking.
  9. Dot each tart with the butter and sprinkle with the sugar.
  10. Bake for 40 to 45 minutes, until the crust is brown and the fruit is tender and slightly glazed.

Recipe contributed by Chef Claudia Kelly