Ingredients:

  • 3 ripe Bosc or Anjou pears (approx. 1.5 lbs / 680 g), peeled, cored, and thinly sliced
  • 2 tbsp (30 g) unsalted butter
  • 1/4 cup (50 g) light brown sugar
  • 1 tsp (2 g) ground cinnamon
  • 1/2 tsp (1 g) salt
  • 1 sheet (approx. 17 oz / 480 g) all-butter frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp (15 ml) water
  • 2 tbsp (30 g) apricot preserves
  • 1 tbsp (15 ml) warm water

Instructions:

  1. Melt the butter in a sauté pan over medium heat. Add the sliced pears, brown sugar, cinnamon, and salt.
  2. Cook for 3–5 minutes, stirring occasionally, until the pears are slightly softened and coated in a syrupy glaze. Remove from heat and let cool slightly.
  3. Preheat the oven to 400°F (200°C).
  4. Roll out the puff pastry onto a parchment-lined baking sheet. Use a knife to lightly score a 1-inch (2.5 cm) border around the edge and prick the center area several times with a fork.
  5. Arrange the caramelized pears inside the border in a slightly overlapping shingle pattern.
  6. Beat the egg with 1 tbsp water and brush the outer border generously with the egg wash.
  7. Bake for 25–30 minutes, or until the crust has reached a deep mahogany gold and the pears are tender.
  8. Mix apricot preserves with warm water and brush over the warm tart for a professional finish.