Pear Tartelettes

As much as I love crazy concoctions when it comes to baking, I'd much rather have something more rustic and elegant than a snickers brownie. I mean, of COURSE chocolate is the best. But there's something I love about sliced fruit all wrapped up in a pillow of puffy pastry. 

This recipe is SO simple and requires not many ingredients at all. For the pastry, I used a sheet of puff pastry chopping off tons of prep time. And the filling is just pears and a few other things all mixed together. I LOVED how the butter and sugar kinda oozed all over and made it a little caramely and chewy on the bottom. So. Stinking. Good. 

Here's what I did… 

First roll out your puff pastry. I thawed mine in the refrigerator over night so it's all nice and easy to handle. Then cut the dough into quarters. Set those guys aside on a baking sheet. 

Now prepare the pears… this stuff takes time, but trust me- it. is. worth it. 

De-butt, de-head, and peel the pears. And then slice up those poor little naked things. 

Add the pears to a bowl and throw in some SUGAHHHH. 

And the cinnamon and lemon juice. The lemon really draws out flavor of the pears. 

Scoop the filling onto the squares of dough. 

Fold up the sides… Obviously I am no pastry chef… yet. :)

And throw on a few chunk-idy-chunks of butter and a sprinkle of sugar. 

Pop 'em in the oven and TADA!

  

Pear Tartlettes

1 sheet of puff pastry, thawed
5 small pears
juice of 1/2 lemon
1/2 c. white sugar + more for sprinkling
flour for dusting
1 tsp. cinnamon
4 tbsp. butter

Preheat oven to 375ºF. On a floured surface, thinly roll out the puff pastry. Cut into quarters and set on a baking sheet- set aside. Stem, core, and peel the pears. Cut them into small slices. In a large mixing bowl, combine the pears, sugar, and cinnamon. Spoon the mixture onto the squares of puff pastry and fold up the sides. Top with chunks of butter and sprinkle with sugar. Bake for 25-35 minutes or until the pastry is golden brown. Cool before serving.