Rustic Pear Tart

Name: Rustic Pear Tart
Ingredients: 1 sheet puff pastry (preferably all-butter), thawed; 3 ripe but firm Bosc pears, peeled, cored and halved; 1/4 cup sugar; 2 teaspoons lemon juice; 1 large egg yolk mixed with 1 tsp. water; 2 tablespoons unsalted butter, cut into small pieces; 1/4 cup apricot jam; 2 tablespoons honey

8 ingredients

4 steps

Ingredients

1 sheet puff pastry (preferably all-butter), thawed
3 ripe but firm Bosc pears, peeled, cored and halved
1/4 cup sugar
2 teaspoons lemon juice
1 large egg yolk mixed with 1 tsp. water
2 tablespoons unsalted butter, cut into small pieces
1/4 cup apricot jam
2 tablespoons honey

Directions

1

Preheat oven to 375°F and line a large, rimmed baking sheet with parchment. Roll out puff pastry into a 10-by-13-inch rectangle (trim edges if necessary). Fold up 1/4 inch of edges to form a thin border. Transfer to baking sheet; chill while preparing filling.
2

Cut each pear half into 6 wedges. Toss with sugar and juice. Brush pastry inside border with egg mixture. Lightly brush edges.
3

Arrange pears in a flat layer on pastry, overlapping slightly. Dot with butter. Bake until pastry is golden brown and pears are tender, 45 to 50 minutes. Let cool slightly.
4

Heat jam with honey and 1 Tbsp. water in a small pan over medium-high heat, stirring until smooth. Brush warm tart with glaze (discard any extra). Serve warm or at room temperature.