Elegant and Easy Pear & Raspberry Tart
Serves 6
Ingredients:
1 Tablespoon granulated sugar
½ teaspoon ground cinnamon
1 sheet puff pastry, thawed
1 egg, wisked with 1 teaspoon water
2 fresh Sacramento Delta Bartlett pears cut in thirds
1 cup fresh raspberries
Garnish: Vanilla ice cream
Directions:
Preheat oven to 400 degrees F.
In a small bowl, mix sugar and cinnamon together. Lay the puff pastry sheet on a floured work surface. Cut 3 - ¼" ribbons off one of the longer sides of the pastry dough. This will become the wall of your tart which will hold the pear and raspberry juices inside the walls of the tart. Set the ribbons aside.
Sprinkle the remaining piece of uncut pastry dough with half the cinnamon sugar and cut it into 6 even pieces with a pizza cutter.
Take each third pear and cut in 1/4" slices, but not cutting through the top. This will create a "fan" effect when it is time to assemble. Fan one piece of pear over the middle of each piece of puff pastry. Cut the pastry ribbons into pieces that will make a rim over the outer edge of each piece of pastry. Brush the edge of the pastry with the egg wash so that it will serve as the glue to hold the pastry ribbon "wall." Lay the pastry on the edges around each pear on the tarts.
Set a few fresh raspberries on and around each pear on the pastry squares. Sprinkle the tarts with the remaining cinnamon sugar mixture. Brush the edge of the pastry with the remaining egg wash. Bake until pastry is golden and cooked through, about 16 - 20 minutes. Serve warm or at room temperature with vanilla ice cream.