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Gail’s Pear, Cranberry & Walnut Tarts

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Preheat oven to 190 C. Line a large baking tray with parchment paper
2 x 400 g sheets of store bought puff pastry ( do not roll ) use as is
3 x Pears peeled, cored and sliced
A generous handful of Cranberries
1/2 tsp ground cinnamon
2 tbsp butter
100 g walnuts roughly chopped
2 tbsp honey for drizzling
1 lightly beaten egg for glazing

Take 1st sheet of pastry cut into 4 equal squares
Take 2nd sheet of pastry cut into 4 squares and place over the first square of pastry.
Lightly score the top layer of pastry about 1 cm from the edge to form a ridge when baking
In a pan heat the butter, add cinnamon and chopped walnuts and coat in butter until browned. Remove from pan add the pears and cranberries to the pan and sauté until the pears are tender
Place walnuts and sautéed pears onto the pastry and drizzle with honey. Egg glaze the edges of the pastry and bake for 30 to 35 minutes until puffed and golden. Serve with fresh whipped cream or ice cream. Makes 8 portions.

Recipe: All Recipes
Prepared, tried and tested by:  Gail Haselsteiner

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