Maple Pear Tarts
So simple, but so good – this wintery Maple Pear Tart recipe is a great one if you need to whip up a dessert or afternoon tea quickly and uses ingredients you’re likely to have on hand!
To make this pear tart seasonal you could replace pear with apple and feijoa in alternating layers in Autumn, or make use of summer’s bounty with apricots, peaches or nectarines – it’s the kind of recipe you can adapt to whatever you have in the fruit bowl! I love serving this with some tart unsweetened Greek yoghurt to balance out the maple syrup, but you could use whipped cream, ice cream, coconut yoghurt or whatever you might have in the fridge!
- puff pastry 1 sheet
- pears 4 small ripe, thinly sliced
- pure maple syrup ¼ cup
- ground cinnamon good pinch of
- icing sugar to dust
- Yoghurt, cream or ice cream
Preheat oven to 200°C/390 Fahrenheit.
- Cut pastry sheet in half so you have two large rectangles and place on a baking tray.
- Lay slices of pear along the centre of both pieces of pastry, overlapping slighty. Brush pears with half of the maple syrup using a pastry brush and sprinkle over cinnamon.
- Bake for about 15 minutes or until the pastry is puffed and golden.
- Brush with the remaining maple syrup and dust with icing sugar if you like. Serve with yoghurt, cream or ice cream.