4 sheets Puff pastry
1 tsp Cinnamon
6 tbsp Caster sugar
2 tbsp Amaretto
This puff pastry pear tart is easy to make and makes an elegant dessert. This simple technique creates a picture-frame tart. Puff pastry can be used with any number of toppings, but pears are a wonderful choice for fall or winter. Use any type of pear, as long as they are firm but ripe. This lovely little pastry is a beautiful, autumnal dessert and fantastically simple.
Halve and core the pears. Place flat side on cutting board and cut slices lengthwise. Be careful not to cut all the way through.
Place some baking paper on a baking tray, place the puff pastry on it. Put half a pear on each piece of puff pastry, cut off the dough but leave a 0,5 cm edge, cut 2 leaves from the dough on the stalks. Make some veins in the dough.
Preheat the oven to 180°C. Mix 4 tablespoons of sugar and cinnamon with the amaretto and sprinkle over the pears. Sprinkle the rest of the sugar over the puff pastry and the puff pastry leaves.
Put the baking tray in the preheated oven and bake for 20 minutes or until the puff pastry is nicely brown. The border will puff up and be the edge of the tart.
Finish with some powder sugar.