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BackstoryGreat recipe. Came from the Betty Crocker Fall Baking cookbook you buy at the grocery store.
Really simple and so fast. Made them with Plums and Peach preserves also. I used Apricot instead of Peach with the Pears.
- 1 sheet frozen puff pastry, thawed as directed on package
- 1 ripe pear
- 1/4 cup peach preserves
- Heat oven to 400 F. Cut pastry into 4 squares. Place pastry squares on ungreased cookie sheet. (I used parchment paper as it makes them easy to remove to cool)
- Peel pear, remove seeds. Slice into very thin slices. Arrange slices over pastry squares, leaving 1/2 in. border.
- Bake about 20 minutes until pastry is puffed and browned. Spread 1 TB. preserves over top of each warm tartlet. Cool 10 minutes before eating.