- 1 sheet frozen puff pastry, thawed
- 4-5 pears, cored and thinly sliced
- 1 egg, beaten
- 1/8-1/4 cup sugar
- 1/2 cup pure maple syrup
- Whipped cream
Heat oven to 400F.
Unfold pastry on parchment paper. With a rolling pin, roll the pastry 1/2 inch bigger on all sides.
Slide parchment with pastry onto baking sheet.
Arrange pears on tart leaving 1/2 inch border all the way around.
Brush border with beaten egg.
Sprinkle whole tart with sugar.
While tart is baking make maple “caramel”, directions at the bottom.
Bake 20 minutes, reduce oven temperature to 350F.
Continue baking 10-12 minutes until crust is golden and pears are tender.
Drizzle “caramel” over entire tart.
Serve with whip cream.
To make maple “caramel” simmer syrup on low for 10-12 minutes until reduced by half.
Can replace pears with apples.
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