These Puff Pastry Pear Tartlets are a delicious, quick and easy Winter recipe. Combining Puff Pastry, Pear Compote and fresh Pears, these Mini Pear Tarts are perfect for breakfast, afternoon tea or a sweet snack!
Peel, core and cut the pears into small cubes. Place in a small saucepan with the water, maple syrup, lemon juice, gorund cinnamon and ginger. Stir to combine.
2 Pears, 80 ml (1/3 cup) Water, 15 ml (1 tablesp.) Maple Syrup, 1 teasp. Lemon Juice, 1/3 teasp. Ground Cinnamon, 1/3 teasp. Ground Ginger
Turn on medium low to medium heat and leave to cook for 15 to 20 minutes or until very soft, occasionally stirring.
Blend until smooth with an immersion blender (or mash to keep it chunky). Set aside to cool down.
Puff Pastry Pear Tartlets
Preheat your oven on 180'C/350'F and prepare two baking trays lined with baking paper or a baking mat (see note 1).
Wash the Pears, cut them in half, core them then slice into very thin slices. Set aside.
4 small Pears
Cut each Puff Pastry Sheets into 4 squares and place them the trays. Fold the sides of each square to create an edge, pressing on them so they stick to the bottom of the pastry.
2 Frozen Puff Pastry sheets
Optional: blind bake for 5 to 10 minutes (see note 2).
Spread some Pear Compote in the centre of each pastry square.
120 ml (1/2 cup) Pear Compote
Arrange the Pear Slices on top of the pear compote (see note 3), leaving the raised edges clear.
In a small bowl, mix together the melted butter, ground cinnamon and ginger. Generously Brush it over the pear slices.
Optional: brush the raised edges of puff pastry with the whisked egg to give them a golden colour.
1 Egg
Bake for about 25 minutes (I baked the two trays separately), or until puffed and golden. Leave to cool down.
Optional: dust with some icing sugar before serving.
Video
Notes
General Disclaimer: I highly recommend using the measurements in grams/ml (instead of cups/spoon) for more accuracy and better results.Ingredient Notes:
Puff Pastry: I used 25x25 cm (10x10 inch) pre-rolled Puff Pastry Sheets. You can use a different size and just adapt the shape of the tartlets too.
Pear Compote: if you don't want to make your own, you can use a store-bought one or replace it with Applesauce or an Almond Cream.
Pears: try to use pears that are between firm and ripe for the best taste and texture.
Spices: I used Cinnamon and Ginger, but feel free to use/substitute/add any of your favourite spices too!
Instruction Notes:
If you have a large oven, you might only need one baking tray.
Depending on the brand of puff pastry, your oven and type of baking tray you use, you may or may not need to blind bake the pastry. If not sure, blind-bake the pastry to avoid a soggy, unbaked bottom.
I arranged the pears slices in a fish scale pattern, but you can create any pattern you'd like.