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Individual Pear Tartlets
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Try these perfectly baked pear tartlets for a delicious homemade fall dessert.
Ingredients:
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 sheet frozen puff pastry (from 17.3-oz package), thawed
  • 6 tablespoons packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/4 cup butter, melted
  • 1 tablespoon fresh lemon juice
  • 5 to 6 Bosc pears (about 3 1/2 lb), peeled, halved lengthwise and cut crosswise into 1/8-inch slices
  • 12 wooden skewers, soaked
  • Sweetened whipped cream, if desired
  • Freshly grated nutmeg, if desired
Instructions:
  • Preheat the oven to 400°F and line 2 cookie sheets with parchment paper. Roll out puff pastry on a floured surface until it's 1/8-inch thick. Cut into 6 (4-inch) rounds and extra shapes like leaves or stars from the leftover dough. Place the rounds on one sheet and the shapes on the other. Chill in the fridge for 10 minutes. Bake the rounds for 7 minutes, then cool. Avoid pre-baking the extra shapes.
  • Combine brown sugar, cinnamon, allspice, melted butter, and lemon juice in a large bowl. Add pear slices and gently mix.
  • Layer pear slices in beautiful concentric patterns on the prebaked rounds, stacking them about 2 inches high. Secure the pears by inserting 2 skewers at the top of each tart and elegantly drizzle any remaining sugar mixture over the top.
  • Bake the tarts and shapes for 15 minutes or until puffed and golden brown. Transfer the shapes to a cooling rack. Continue baking the tarts for an additional 10 minutes until golden brown and slightly caramelized.
  • When serving, plate the tarts and top them with baked pastry shapes, sweetened whipped cream, and a sprinkle of nutmeg for a delightful finish.

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