These individual sized pear & pistachio tartlets are a perfect fall treat, and working with puff pastry is so easy, versatile, and fun. They’re great for brunch with your favorite coffee, or enjoyed as dessert with some vanilla ice cream!
Makes 8 servings
2 sheets (1 box) of frozen puff pastry
2 Tablespoons sugar
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
2 Tablespoons finely chopped pistachios
1 egg, beaten with 1 Tablespoon water
Allow your puff pastry to thaw on the counter for about an hour. (Or let it thaw in the fridge overnight.) Keep it in the fridge until you’re ready to work with it.
Preheat your oven to 400 degrees. Cut the pears in half, core them, then slice thinly. Cut these slices in half again…the smaller pieces are easier to work with for the individual sized tartlets. Mix the sugars and cinnamon in a small bowl.
Unfold one sheet of puff pastry onto a baking sheet lined with parchment. Cut the pastry sheet into 4 equal squares, spaced about 1 inch apart. Using a fork, poke holes, or dock, the middle area of each square, leaving a 1/2 inch border around the edge. (This border will puff up while it bakes.) Brush the egg wash lightly around the border of each pastry square.
Arrange pear slices (overlapping) over the docked area of each square without covering the 1/2 inch border. Sprinkle the sugar mixture over the fruit, and top with finely chopped pistachios. Place the tartlets into the fridge to chill for 15-20 minutes before baking, and repeat all steps with the second puff pastry sheet.
Bake the tartlets in a 400 degree oven for 15 minutes, then turn the temperature down to 350 degrees and bake for another 10-12 minutes, until the pastries are puffed and golden brown.