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1 roll puff pastry
2 ripe pears
1/4 l double cream
2 tablespoons sugar
2 free range eggs, 1 beaten
optional: icing sugar
Earlier we already made these puff pastry tartlets with a filling of chocolate and raspberries, for Valentine's Day. With plums in Autumn and with peaches and custard they were for King's Day. With apple and raisins is of course also also very tasty, but today we make them with pears and double cream. Anyway, everyone here likes them very much and they are super quickly ready! ;)
How to make pear tarts
Place a sheet of waxed paper on the baking tray.
Place 1 egg en the cream in the mixing bowl, then beat.
Beat 1 egg with the cream until it's a thick liquid.
Peel the pears and remove the cores.
Cut the halves of the pears into thin slices.
Cut the puff pastry into squares.
Roll up the edges, put in pear.
Pour filling into the puff pastry squares.
Preheat the oven to 200°C, brush beaten egg on the edges of the tartlets then bake them in +/- 20 minutes golden brown.
Allow the tartlets to cool on a wire rack.
Sieve icing sugar over the pear tartlets, if desired.