Cinnamon Pear Tarts with Puff Pastry

By Leite's Culinaria

Ingredients

One (8-ounce) sheet frozen puff pastry (at room temperature)
All-purpose flour (for the cutting board)
2 tablespoons packed dark brown sugar
2 tablespoons (1 oz) unsalted butter (softened)
1/8 teaspoon table salt
1 1/4 teaspoons cinnamon (divided)
2 pears (peeled, halved, and cored)
2 teaspoons granulated sugar

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.

Unfold the puff pastry on a floured cutting board and gently press out any wrinkles.

Using a 4-inch (10cm) flower-shaped, scalloped, or circular cookie cutter, cut out 4 rounds. Arrange the dough rounds on the baking sheet.

In a small bowl, stir together the brown sugar, butter, salt, and 1 teaspoon of the cinnamon. Divide the mixture evenly among the dough rounds, mounding in the center.

Cut the pears into 1/8-inch (3-mm) slices, leaving the stem end attached. Fan out the cut ends of the pears as you place them cored-side down on the dough rounds, covering the butter mixture.

In a small bowl, stir together the granulated sugar and remaining 1/4 teaspoon cinnamon. Sprinkle the cinnamon-sugar mixture over the pears.

Bake until the pastry is puffed and browned, 18 to 20 minutes.

Remove the tarts from the oven. Cool for 10 minutes. Serve warm.