Ginger Pear Tart in Puff Pastry
Packaged puff pastry is easy to roll out for this open-face tart.
Ingredients
- Half package (397 g) frozen puff pastry, thawed
- 3 pears, peeled, halved and cored
- 3 tbsp (45 mL) packed brown sugar
- 1/4 cup (50 mL) minced or slivered crystallized ginger
- 1 oz (25 g) semisweet chocolate, melted
Preparation
On lightly floured surface, roll out puff pastry to rectangle 7 x 11 inches (18 x 28 cm). Place on lightly greased baking sheet.
Thinly slice pear halves, keeping slices together. Place halves on pastry to within 1 inch (2.5 cm) of edges, fanning each out a little.
Sprinkle with brown sugar and ginger.
Bake in 400F (205C) oven for 20 to 25 minutes or until pears are tender. Let cool.
Drizzle chocolate in diagonal pattern over pears.
Serve at room temperature; best eaten same day.
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