Rustic Pear Tart

By pinkadidas178

Can also use apples for this tart

Ingredients

• 1 sheet of puff pastry (preferably all butter), thawed
• 3 Bosc pears, cored-peeled and halved
• 1/4 c. sugar
• 2 tsp. lemon juice
• 1 large egg yolk mixed with 1 tsp. water
• 2 tablespoon butter, cut into small chunks
• 1/4 c. apricot jam
• 2 tablespoons honey

Preparation

Step 1

Roll puff pastry out into 10x13 rectangle, cutting edges if needed. Fold up 1/4 in. edge of the pastry to form a border. Transfer to parchment covered cookie sheet. Chill while preparing filling.

Cut each pear halve into 6 wedges. Toss with sugar and juice. Brush pastry with egg mixture including border.

Arrange pears flat onto pastry. Dot with butter chunks. Bake at 375 degrees for 45-50 minutes until pears are tender and pastry is golden.

Heat jam, honey and 1 tablespoon of water in a pot on low to medium heat, stirring until smooth. Brush tart with glaze and toss excess if any is left.

Serve warm or at room temperature.