Description
These little tarts are fruity, nutty, and buttery, perfect for cozy breakfasts or an after-dinner treat. The pears get tender, the cranberries pop, and the puff pastry puffs up golden and flaky.
Ingredients
Scale
- 2 x 400 g sheets 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
Instructions
- Preheat your oven to 190°C and line a large baking tray with parchment paper.
- Take the first 400 g puff pastry sheet and cut it into 4 roughly equal squares.
- Do the same with the second sheet.
- Stack one square from sheet two on top of one from sheet one.
- Lightly score the top layer about 1 cm from the edges to make a cute little ridge when it puffs.
- Heat 2 tbsp butter in a pan over medium heat.
- Add 1/2 tsp cinnamon and 100 g chopped walnuts, tossing until the walnuts are lightly browned and smell nutty. Watch them carefully, they burn fast.
- Remove the nuts from the pan and set aside.
- In the same pan, add 3 sliced pears and a generous handful of cranberries.
- Sauté for 4-5 min until the pears are tender but not mushy.
- Spoon the sautéed pears and cranberries back into the pan with the walnuts, give it a gentle mix, then pile the filling onto each stacked pastry square.
- Drizzle 2 tbsp honey over the top.
- Brush the edges of the pastry with 1 lightly beaten egg.
- Bake for 30–35 minutes, or until puffed and golden.
- Serve warm with fresh whipped cream or ice cream, if you’re feeling fancy.
- Makes 8 portions.
Notes
Created, prepared, tried, and tested Gail
