Maple and Cinnamon Pear Tarts
So simple, but so good – this wintery Maple and Cinnamon Pear Tart is an easy recipe to make for your Pink Ribbon Breakfast, and it only uses a few ingredients!
Pink Ribbon Breakfast host tips:
- Pear is lovely in this tart, but you could also use apples and feijoa in alternating layers to make it a real Autumn fruit tart, 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!
- It’s best if you can make these tarts fresh, however if you’re pressed for time you can make them the night before and re-warm them in the oven for a few minutes just before serving
I’m honoured to be the Pink Ribbon Breakfast ambassador this year! Join me this May and host a fun breakfast for friends and family (I’ll be hosting one!). By doing so you’ll help fund life-saving research and much needed support for breast cancer patients. You can register at pinkribbonbreakfast.co.nz.
For more Pink Ribbon Breakfast recipe ideas, click here.
- puff pastry 1 sheet
- pears 4 small ripe, thinly sliced
- maple syrup ¼ cup
- ground cinnamon good pinch of
- icing sugar to dust (optional)
- 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.