Everyone spends all of autumn talking about apples, but right now, pears and I are having a moment. Earlier this week I made caramelized pears. Amazing. With gelato. More amazing. I had a few of those caramelized pears left over and thought I might try using them instead of apples in a simple tart.
I’ve made Deb’s apple mosaic tart before (with apples), and its lovely, easy and tasty, so I started with that. I cut the puff pastry, sugar and butter for baking down by about a quarter since I had eaten quite a few of the pears I had made earlier and didn’t think I’d have enough to make a full sheet.
Even still I wound up with a little extra space in the middle of the tart, but this was no problem. When I first made baked brie, I figured out how to use puff pastry to…
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