Pear and Maple Upside-Down Puff Pastry Tart
One 14-ounce sheet frozen puff pastry
All-purpose flour, for dusting
2 large ripe Anjou pears
2 to 3 tablespoons salted butter, cold
1 tablespoon plus 1 teaspoon maple syrup
Ground cinnamon, to taste
1 large egg
Turbinado sugar, for sprinkling
Directions
- Preheat the oven to 375 degrees F.
- Allow the puff pastry to thaw partially; if it gets too warm it will be difficult to work with. On a lightly floured work surface, roll out the puff pastry to smooth out the creases. Cut into 8 even rectangles. Place on a parchment-lined sheet tray and into the fridge until ready to assemble.
- Set aside two half-sheet trays and line each with parchment paper. Cut the pears into thin wedge slices that are just under 1/8-inch thick. Cut 8 thin squares of butter from the stick and place 4 pieces of butter per sheet tray, leaving enough room between each to fit each piece of puff pastry.
- Using about 5 to 6 pear slices per pastry, fan the slices and press into the now softened butter. Fanning is optional; you can arrange the pears any way you like. Drizzle 1/2 teaspoon maple syrup over each cluster of pears and sprinkle with cinnamon.
- Remove the puff pastry from the refrigerator and place a rectangle over each cluster of pears. Use a fork to crimp the edges.
- Crack the egg into a small bowl and add 1 teaspoon of water. Whisk to combine, then brush the egg mixture evenly over the top of each piece of pastry. Sprinkle the top of each with about 1 teaspoon turbinado sugar.
- Bake until golden brown on top and puffed, 12 to 18 minutes. Allow to cool for at least 5 minutes before serving. Use a large spatula to lift the pears off from underneath the tarts and turn over to reveal.