Want a homemade dessert with very little effort? Well, if you've got a pear or two, a box of puff pastry, some brown sugar, and a little salt laying around... your wish is granted. This has to be the easiest recipe around, but it doesn't compromise on flavor. Flaky, buttery layers of puff pastry, soft oven-roasted pears, and an ever so slightly salted caramel-y brown sugar topping will leave you fully satisfied, and with enough energy to run it off once your done, if you're into that kind of thing. I prefer a side of vanilla ice cream these days, but if I've said it once I've said it a thousand times, do what suits you. These tarts are also great the next morning as sort of an upscale pop-tart with some Cafe Americano, if you have a couple left over like me.
You will need:
1 sheet of frozen puff pastry dough, thawed to package directions
1 or 2 pears depending on size, peeled and sliced into 1/4'' thick slices (approximately)
2 to 3 teaspoons dark brown sugar
1/2 teaspoon salt (I used fleur de sel, but use what you have)
Preheat your oven according to the puff pastry package directions. To prepare puff pastry you will need to dock both sides (prick it with a fork without puncturing all the way through to the other side). This will keep it from rising. Cut the puff pastry into 6 equal sized rectangles. Arrange pear slices going down the center of each rectangle, overlapping the slices. In a small bowl combine the brown sugar and salt. Sprinkle sugar mixture evenly over each tart. At this point, you may wish to dot each tart with a small amount of butter or vegan margarine, but it isn't entirely necessary, especially if your pears are sufficiently juicy. I opted out of the butter the last time I made this and didn't notice any significant change in taste. Bake the tarts on a baking sheet in the preheated oven until pastry is golden brown and pears are soft and bubbly, about 20 minutes. Serve warm or at room temperature.