Puff Pastry Pear Tart

I used nearly the same filling as I did for Dorothy's Pear Pie. . just changed it a wee bit. . . but what is very different in today's tart is the easy peasy rolled out puff pastry that I purchased from the freezer section of my grocery store. If you want to use regular pastry and want instructions for that check out the link for Dorothy's Pear Pie.

Pear Tart

• 1 package rolled out frozen puff pastry thawed for 2 hours on the counter
• 4 ripe Bartlett pears peeled, cored and sliced as shown above
• 3/4 cup sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 4 eggs
• 1 1/2 teaspoon vanilla
• sliced almonds for garnish

1. Preheat oven to 375 F. 
2. Lay pastry over a tart pan with a removable bottom.   Trim and crimp edges. 
3. Arrange pears in a symmetrical pattern. 
4. Put remaining ingredients (except almonds) in a blender jar and blend until smooth.
5. Pour filling over the pears. 
6. Sprinkle sliced almonds around the edge. 
7. Bake until filling and crust is golden brown, about 45 minutes. 

The result is a light tender pastry that holds the pear custard.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream.