History lesson!! Ah hem…Bastille Day is a French national holiday and it commemorates the storming of the Bastille on July 14, 1789. The Bastille was a prison that symbolized King Louis XVI’s absolute and arbitrary power. The people of Paris did not like their King and did not like him sending his army to destabilize newly proclaimed parliament. End of history lesson!
The fact that yesterday was Bastille Day just gives me another reason to make something to be enjoyed…so, meet my pear tart! Bonjour!
It’s light, sweet and perfect a la mode, warmed or room temperature. I chose to use pears because pears are used in many French dishes, from savory to sweet.
Did I mention this pear tart is super easy to make?! Well, it is…ah oui!
Adapted and inspired from this recipe
– 1 sheet of puff pastry, thawed
– 1 or 2 Bartlett pears, cored and thinly sliced. I only needed 1 pear in this recipe.
– 2 Tbls unsalted butter, melted
– ground cinnamon
– evaporated cane sugar
– agave syrup or honey for drizzling
– confectioners sugar for dusting
Preheat oven to 400 degrees.
On a lightly floured surface, lay the puff pastry flat and gently roll out with a rolling pin. Only roll the pastry a small bit, you don’t want to make it translucent.
With a pastry brush, brush some melted butter on the top of the rolled puff pastry.
Begin laying down the sliced pear in an overlapping shingle style. One pear filled the whole sheet for me.
Drizzle melted butter over the pears, or use the pastry brush and brush it on. Sprinkle the pears with sugar and cinnamon. Use lots of cinnamon or a little cinnamon; the choice is yours!
Bake for 25 minutes or until the pastry is golden brown and your kitchen smells like sweet nirvana. Cool on a wire rack for 10 to 15 minutes. Enjoy with a drizzle of agave syrup or honey, and a sprinkling of confectioners sugar!