Pear & Almond Tart (Serves 6 to 8)
This is a simple, classic tart with few ingredients. It's important to roll the pastry as thin as possible-it will puff up when baked. You can make six or eight individual tarts instead of one large one, and use fresh peaches, apricots or apples in place of the pears.
1/2 pkg. (375 g) frozen puff pastry, thawed
1/2 cup (125 mL) ground almonds
3 fresh pears (any kind), peeled, cored and thinly sliced
3 tbsp. (45 mL) unsalted butter, melted
3 tbsp. (45 mL) sugar
Roll out pastry very thin, about 1/8 in. (3 mm), and about 10 to 11 in. (25 to 28 cm) in diameter. Wrap pastry over the rolling pin and transfer to a fluted tart shell. Use a fork to prick the pastry in a few places. Refrigerate for about 20 minutes.
Preheat oven to 425°F (220°C). Sprinkle pastry shell with almonds and arrange pear slices in a concentric pattern, ending with a few in the centre. Brush or drizzle with butter and scatter sugar over the surface.
Bake for 30 minutes until light golden brown. Serve warm with unsweetened whipped cream or vanilla ice cream.