Make This Gorgeous Thanksgiving Dessert With Only 5 Ingredients and 10 Minutes Prep
Click here for the original article and recipe from Epicurious
Yield: 12-15 Servings
Ingredients
- 1 large egg
- 1 14- to 17-ounce box of puff pastry (preferably all-butter puff), defrosted according to package directions
- 2 large Anjou pears (about 1 1/4 pounds), skin on
- 1/4 cup granulated sugar
- 2 tablespoons maple syrup
Special equipment:
- 13”x18” baking sheet
Preparation
Preheat the oven to 375°F. Line a 13×18-inch baking sheet with parchment paper. In a small bowl, beat the egg with 1 tablespoon water.
If using a 14-ounce puff pastry package, roll the sheet to a 13-x18-inch rectangle on a floured surface. If using a 17-ounce puff pastry package, roll each sheet to a 9 1/2-x13-inch rectangle. Line up the two longer sides and overlap by 1 inch to form a 13-x18-inch rectangle. Brush egg wash in between to form a seam. Use a rolling pin to seal the seam.
Transfer the pastry to the parchment. Fold sides of pastry towards center to form a 1/2-inch border on all four sides. Lightly score the border by using a paring knife to make small shallow diagonal cuts. Prick the surface of the pastry inside the border with a fork. Refrigerate until ready to use.
Slice the pears in half lengthwise, and then cut lengthwise into 1/4-inch thick slices. Trim the seeds and core and toss the slices in the sugar. Arrange on the pastry and brush all exposed pastry (including the borders) with the egg wash.
Bake until the crust is puffed and golden brown, 45 to 50 minutes. Brush the fruit and pastry with the maple syrup. Let cool completely, and then slice into squares to serve.
Make This Gorgeous Thanksgiving Dessert With Only 5 Ingredients and 10 Minutes Prep
by Rhoda Boone
It’s no secret, we are huge fans of slab pie. Any dessert that looks and tastes that great and can feed a big crowd is key around the holidays, especially Thanksgiving. But now we’ve taken the slab pie construct a step further and created an even faster and easier way to make a lot of people happy: Meet our Maple-Pear Sheet Tart!
The foundation of this sheet tart is puff pastry, a freezer life-saver to keep on hand at all times (go for an all-butter brand like Dufour if available). Just roll out a sheet a bit, top with ripe pears tossed in sugar, brush on a bit of beaten egg for nice browning and shine, and bake until the pastry is golden brown and flaky and the pears’ juice and natural sweetness has intensified. A finishing touch of maple syrup (and a dusting of powdered sugar if you want to make it extra fancy).
The result? A dessert that is as elegant as it is effortless that will soothe the sweet tooth of up to 15 people.
Here are six more reasons why we love this sheet tart recipe:
Do you fear pie dough? Puff pastry is your friend!
Puff pastry couldn’t be easier to work with. There’s no measuring and no kneading. Just follow the package directions to defrost the pastry, give it a quick roll, and bake!
This is a great way to highlight seasonal fruit.
The topping is the star of the show in this tart. Use any fruit you like, like apples, plums, or berries. Or try a savory application that features a vegetable like asparagus or mushrooms (swap the sugar and maple for a sprinkling of goat cheese or gruyere).
No special equipment is required.
Forget buying a fancy pie pan or plate. All you need is a 13″x18″ baking sheet (also called a half sheet pan).
Slicing and serving is so simple.
Cut this beauty into as many pieces you like; we think 12 to 15 is perfect.
You can bake it in advance.
Bake this tart in the morning and serve anytime throughout the day. No need to re-heat, it’s perfect at room temperature. And leftovers will be great for breakfast the next morning.
It’s easy to bring to a gathering or dinner party.
Once it’s cooled, return the tart to the baking sheet and wrap it in foil. The tart will stay nice and cozy until you get to your destination.
Get the recipe: Maple-Pear Sheet Tart
