Puff pastry is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough (or vice versa), and the dough is repeatedly folded and rolled out before baking. similar to making a croissant – Wikipedia Using your choice of one fruit or a combination of several fruits, this dessert never gets old and sure to delight. Adapted from recipe at Pillsbury.com
Preheat oven to 400°F
Beat the egg and water in a small bowl with a fork and set aside
Stir the corn starch, granulated sugar and cinnamon and a medium bowl
Stir in the honey
Add the pears and fruits and toss to coat
Sprinkle the work surface with confectionery sugar
Unfold the pastry sheet on the sugar and roll into a 12 x 10” rectangle. A smaller rectangle can be made but cooking time will increase based on the thickness of the rolled out pastry
Placed the pastry rectangle sugar side down onto a baking sheet before filling. Recommend placing parchment paper on baking sheet
Spoon pears and fruit mixture into the center of the pastry sheet to 2 inches of the edge
Lift the edge of the pastry sheet in sections and fold over the mixture
Brush the pastry with the egg mixture
Bake for 20 minutes or until the pastry is golden brown Let it cool for 20 minutes on the baking sheet on a wire rack to let the cornstarch do its job
Sprinkle with the powdered sugar and whipped cream. The tart really does not need it - it is a wonderful taste explosion
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