Pear Tart with Maple Syrup

This dessert needs only five ingredients: egg, puff pastry, Anjou pears, granulated sugar, and maple syrup. Though if you want to make it look fancier, use a fine-mesh sieve to lightly dust the top with confectioners' sugar. This gorgeous dessert has just 5 ingredients and is super simple to make. Use a fine-mesh sieve to lightly dust the top with confectioners' sugar for an elegant finish.

1 large egg
1 (14-17 oz) box puff pastry, preferably all-butter puff, defrosted according to pkg directions
2 large Anjou pears, skin-on (about 1¼ lbs)
¼ cup granulated sugar
2 Tbsp. pure maple syrup

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5). Line a 13x18" baking sheet with parchment paper.

In a small bowl, beat the egg with 1 Tbsp. water.

If using a 14 oz puff pastry pkg, roll the sheet to a 13x18" rectangle on a floured surface. If using a 17 oz puff pastry pkg, roll each sheet to a 9½x13" rectangle. Line up the two longer sides and overlap by 1" to form a 13x18" 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 ½" 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 ¼" 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, 45-50 minutes. Brush the fruit and pastry with the maple syrup. Let cool completely, and then slice into squares to serve.

Makes one 13x18" tart or 12 servings.