I know that most of us think of apples at this time of year, but pears are in season now, too. In fact, my kids would choose pears–hands down–over apples, any day of the week, and I probably would, too!
Last week, I decided to take an apple recipe and substitute pears, just to see what would happen. The results were delicious!
I’d definitely recommend Bosc or red pears for this recipe, though. I love Bartlett pears, but they are just too juicy for this recipe and would probably fall apart during cooking. Here’s the recipe:
I use a pizza cutter to slice my puff pastry sheet in half; it’s so easy that way. Here’s how the two halves of the single sheet look:
After slicing the pears, I lined them up neatly on the sheets:
If you let the puff pastry sit out too long before cooking it, it won’t rise as much, so be sure to only let it sit out for 15-20 minutes before popping it in the oven. The results are delicious:
This pear tart is absolutely amazing with Stilton (or another type of bleu cheese), figs, dates, and wine. And it’s easy enough that you can make it on a weeknight. Enjoy!
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