Rating: 5 stars
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Time: about 1 1/4 hours. Fresh pears and purchased puff pastry add up to an incredibly easy seasonal dessert.

This Story Originally Appeared On sunset.com

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Credit: Rachel Weill; Styling: Dan Becker

Recipe Summary test

Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Note: Nutritional analysis is per tart.

Nutrition Facts

556 calories; calories from fat 53%; protein 6.9g; fat 33g; saturated fat 8.1g; carbohydrates 60g; fiber 2.8g; sodium 209mg; cholesterol 51mg.
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