Ingredients:

  • 3 large Bosc pears, peeled, cored, and thinly sliced (approx. 680g)
  • 1 tbsp lemon juice
  • 4 tbsp unsalted butter
  • 1/3 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 sheet frozen all-butter puff pastry, thawed (approx. 480g)
  • 1 large egg, beaten
  • 1 tbsp water
  • 2 tbsp apricot preserves
  • 1 tsp hot water

Instructions:

  1. Heat the butter in a medium skillet over medium heat until foaming. Stir in the brown sugar, cinnamon, and salt. Once the sugar bubbles, add the pear slices and lemon juice. Sauté for 5–7 minutes until the pears are tender and coated in a thick, mahogany-colored syrup. Remove from heat and let cool slightly.
  2. Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on parchment paper. Cut the sheet into 8 equal rectangles (approx. 3x5 inches). Using a knife, lightly score a border about 1/2 inch from the edge without cutting all the way through.
  3. Spoon a generous portion of the caramelized pears into the center of each rectangle. Brush the scored borders with the beaten egg wash.
  4. Bake for 15–20 minutes, or until the pastry has achieved a shattering, golden-brown texture and the edges are puffed.
  5. While the tarts are hot, heat the apricot preserves and water in a small microwave bowl for 15 seconds. Gently brush the glaze over the fruit for a high-gloss finish.