Photo: Rachel Weill; Styling: Dan Becker
Serves 6

Time: about 1 1/4 hours. Fresh pears and purchased puff pastry add up to an incredibly easy seasonal dessert.

How to Make It

Step 1

Preheat oven to 375°. Lightly butter 2 large baking sheets. On a floured surface with a floured rolling pin, roll out pastry to 16 by 18 in. Cut pastry in thirds lengthwise and in half crosswise. With a wide spatula, transfer the 6 rectangles to baking sheets.

Step 2

Core pears and cut into thin wedges. Arrange, slightly overlapping, on pastry rectangles, leaving a 1 1/2-in. border bare (angle slices if necessary). Warm marmalade in a microwave oven to melt, then brush over pears. Fold border over edge of pears, stretching slightly and pressing down to hold. Brush new edges with egg, then sprinkle turbinado sugar over tarts, especially pastry edges.

Step 3

Bake until pastries are richly browned, 25 to 30 minutes. In a small bowl, whisk crème fraîche and granulated sugar until slightly thickened. Serve tarts warm or cool, with crème fraîche.

Step 4

Note: Nutritional analysis is per tart.

Ratings & Reviews

susansigl's Review

December 08, 2013
This is fantastic. Purchased a frozen french pastry--$12 variety--but it was worth it. Brought it to a Thanksgiving dinner party for 4 and we ate the whole thing! Awesome.

c00kie350's Review

August 20, 2010
Using parchment paper on the pan would have been smart. Lots of visual and taste "bang" for the effort involved. Definitely a keeper recipe. I'll try something similar with other fruits and maybe sprinkle a little cinnamon/nutmeg/sugar on the fruit.