peach pear tart

Instructions

Thaw puff pastry at room temperature for 20 to 30 minutes. Unfold.
If pastry does not unfold easily, thaw for an additional 5 to 10
Minutes and retry. Heat oven to 400.

On a lightly floured surface, roll out pastry to a 10×12″ rectangle.
Transfer to an ungreased baking sheet. With a dry pastry brush,
Brush away any excess flour.

In a small bowl, lightly beat together egg and 1 tablespoon water to
Create an egg wash.

With the pastry brush, brush entirety of dough sheet surface with egg
Wash. Along with 4 sides, fold over a 1/2″ of the edge to create a
Ridged border around pastry. Brush top of this rim with egg wash as
Well. Prick pastry (inside the rim) all over with a fork (this
Ensures that the dough inside the border does not puff up like the
Outer rim will).

Arrange thinly sliced pears on pastry, covering all of surface area,
But in a single layer. Sprinkle pears with sugar, pear, liqueur, and
Dot with cubes of butter. Bake for 15 to 20 minutes or until puffed
And golden brown.

While tart is baking, combine peach preserves and peach nectar in a
Microwave-safe bowl. Stir to combine. Heat on high for 15 seconds
At a time until preserves have melted, stirring each time. Once
Mixture has completely melted, push through a fine mesh strainer to
Remove any lumps or pieces of fruit. Set aside.

Once tart has finished baking, remove from oven. Brush peach glaze
Over entire tart, both fruit and pastry. Cool to room temperature
And serve.