Puff Pastry Pear Tart

I used nearly the same filling as I did for Dorothy's Pear Pie. . just changed it a wee bit. . . but what is very different in today's tart is the easy peasy rolled out puff pastry that I purchased from the freezer section of my grocery store. If you want to use regular pastry and want instructions for that. .check out the link for Dorothy's Pear Pie.

Anyone can do this. . . .really. . .

Pear Tart

• 1 package rolled out frozen puff pastry thawed for 2 hours on the counter
• 4 ripe Bartlett pears peeled, cored and sliced as shown above
• 3/4 cup sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 4 eggs
• 1 1/2 teaspoon vanilla

I rolled out the puff pastry to fit the tart pan .. . even if the puff pastry would have been big enough, I would have still rolled it a bit thinner . . . .

Lay the puff pastry in the tart pan and roughly cut the edges and sort of twist them a bit. . .to hold some almonds. .

Then. . .lay your pears in the crust. . .nice and symmetrical. .

In the blender put the rest of the ingredients. . .and pour on top of the pears.

I brushed the edge of the pastry with some beaten egg white and sprinkled sliced almonds around the edge.

Bake at 375 for about 35 minutes. . .or until golden brown.

The result is a light tender pastry that holds the pear custard.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream.