Chai Spiced Pear Tarts With Crushed Pumpkin Seeds

By sidecars

Ingredients

• puff pastry sheets (store bought or DIY if you’re feeling up to it!)
• chai spice mix
• 2 ripe pears
• soy milk (or your favorite plant milk) for brushing the pastry edges
• maple syrup
• toasted pumpkin seeds crushed (optional, but highly recommended)

Details

Servings 1
Adapted from plantoeat.com

Preparation

Step 1

If using the Pepperidge Farms puff pastry sheets, let them thaw and break each crust in half so you end up with six rectangle pieces of dough. Lay them out on a baking sheet
Preheat the oven to 375 degrees Fahrenheit.
Slice your pears–my slices were about 1/8″ thick.
Brush the surface of the dough with soy milk. Sprinkle with chai spices.
Lay the pear slices across the center of the dough (leaving room for a crust to form at the edges of the dough). Let the pear slices overlap for a pretty effect. depending on how long your slices are, you may need to cut some of them in half for them to fit.
Bake at 350 degrees Fahrenheit for about 15 minutes, or until the crust is golden brown and the pears are tender.
Once the pastries are baked, take them out of the oven and transfer them to your serving plate. Drizzle with maple syrup and sprinkle with toasted pumpkin seeds, if using. Sprinkle more chai spices on top. Slice to your liking and serve warm, with a dollop of vegan ice cream if you so desire!