It really doesn’t get much simpler than this. If you don’t have time to make an elaborate dessert but want to create something with lots of oooh-factor, then this luscious little fruit tart with a flaky crust is an absolute winner.
You also wont mind cheating by using frozen puff pastry (which incidentally, is usually vegan unless it mentions butter on the packaging).
All you need are a few ripe, juicy Bartlet pears, a scattering of flaked almonds, a splash of amaretto perhaps – and a sprinkling of sugar. That’s it.
Barely a recipe.
PEAR & ALMOND TARTS
(Makes 6 individual tarts)
6 raw frozen puff pastry shells, defrosted
3 medium to large ripe, juicy pears, halved and cored, then each half cut into 5 wedges
A good handful of flaked almonds
A splash or two of Amaretto liqueur
A tablespoon or so of fine white sugar
A little beaten egg
Preheat the oven to 400F (200C)
Ignoring the fact that raw puff pastry shells are designed to rise and be stuffed with something, roll them out into a circle on a lightly floured board until they’re about 4-5 inches (10-12cm) across. Brush a little beaten egg around the edge and roll it in about 1/2 inch (1cm) and press lightly to create a rim. Transfer the pastry circles to a parchment-lined baking sheet.
Arrange the pears slices in the center of each tart and scatter with flaked almonds. Give each a splash of Amaretto followed by a good sprinkling of sugar.
Bake in the middle of the oven for about 20 minutes or until the pastry is puffed and golden and the pears are tender.
Allow to cool slightly before serving with custard, cream or vanilla ice cream.
So simple and so very good.