This type of dessert can be made quickly and seems to be enjoyed by the pie and tart enthusiasts. This time I used fresh pears that were microwaved to soften them, however, tinned pear halves will also work. I keep a packet of puff pastry sheets in the freezer and have either tinned pear halves in the pantry or frozen quince that I can use. Serve the tarts with icecream, cream and for an even more delicious treat some raspberry puree. Sometimes I glaze the pear with a little warmed apricot jam or quince jelly.
Cut pears in half lengthwise, peel and core.
Poach in a little water and sugar or cook in the microwave for a few minutes until just soft.
Defrost a sheet of pastry.
Lay pear halves on the pastry sheet, cut side down and cut around each pear allowing approximately 1.5 cm border of pastry.
Place pear tarts on a tray lined with cooking parchment/gladbake.
Cook in hot/200deg C oven until pastry is puffed and golden brown.
Remove from oven and if desired glaze with a little warmed quince jelly or apricot jam.
Serve warm or at room temperature and dust with a little icing sugar.