Anyone can do this. . . .really. . .
- 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
I rolled out the puff pastry to fit the tart pan .. . even if the puff pastry would have been big enough, I would have still rolled it a bit thinner . . . .
Lay the puff pastry in the tart pan and roughly cut the edges and sort of twist them a bit. . .to hold some almonds. .
Then. . .lay your pears in the crust. . .nice and symmetrical. .
In the blender put the rest of the ingredients. . .and pour on top of the pears.
I brushed the edge of the pastry with some beaten egg white and sprinkled sliced almonds around the edge.
Bake at 375 for about 35 minutes. . .or until golden brown.
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.