I am sure the French will make their own dough, but I am not French. Store bought full butter puff pastry is good enough for me.
This tart is extremely easy and replace the jam and preserve or even the pears with whatever is available in your pantry. I made this tart as a breakfast pastry for a hello and goodbye breakfast for my niece Alda, on her way to go and live with her brother in New Zealand. We had a lot of good byes this year and it is certainly not getting easier.
I used the following:
puff pastry sheets
6 pears thinly sliced
beat 1 x egg
ginger preserve in a thin syrup
confectioner sugar to sprinkle ( I used vanilla flavour)
Place the pastry sheets in a greased baking tray and score the edges to form a rim/ edge and brush egg on the rim. Brush the bottom of the tart with apricot jam and arrange the sliced pears in rows or whatever pattern grabs you. Put a few pieces of diced preserved ginger here and there and brush the lot with the ginger syrup missing the edge/ rim.bake for 45 min to 60 min on 180 C. Brush again with the ginger syrup for a shine and sprinkle with vanilla sugar.
It went really well with the tomato and chorizo egg dish and yogurt smoothies.
Random photo’s: taken of James by Kim, all the way in far away New Zealand. Have fun with them Alda.