1. Preheat the oven to 425ºF and line a large cooking sheet with parchment paper. Cut puff pastry into 4 equal squares and place evenly spread out on the parchment paper. Place in fridge while you prepare the filling.
2. Place the sliced apples into one bowl and the diced pear into another. Add 1 tbsp of brown sugar to each of the bowls, along with the lemon juice and zest (evenly split between the apples and pears). Let sit for 5 minutes.
3. After 5 minutes or so, some juice should have accumulated in the bottom of each bowl. Strain off this juice and set it aside for later.
4.When ready to bake, remove the parchment-lined baking sheet with the puff pastry squares from the refrigerator. Divide the pear mixture between the four pastry squares, placing evenly in the middle of the square. Divide the apples between the four pastry squares as well, layering them on top of the pear pieces in a circular fashion.
5. Gently wrap the puff pastry up toward the fruit, crimping the edges to make an edge to the tarts and to hold the fruit in. It’s okay if it’s a little messy – these are rustic tarts!
6. Brush the edges of the dough with the egg ash and then bake for 15-20 minutes, or until puff pastry is golden brown.
7. While the tarts are baking, combining that leftover fruit juice with the orange marmalade and microwave for 30 seconds or until the jam has melted and the mixture is somewhat homogenous.
8. When the pies come out of the oven, brush the fruit juice mixture over the apples and then let them cool.
9. Serve warm or at room temperature
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Directions
1. Preheat the oven to 425ºF and line a large cooking sheet with parchment paper. Cut puff pastry into 4 equal squares and place evenly spread out on the parchment paper. Place in fridge while you prepare the filling.
2. Place the sliced apples into one bowl and the diced pear into another. Add 1 tbsp of brown sugar to each of the bowls, along with the lemon juice and zest (evenly split between the apples and pears). Let sit for 5 minutes.
3. After 5 minutes or so, some juice should have accumulated in the bottom of each bowl. Strain off this juice and set it aside for later.
4.When ready to bake, remove the parchment-lined baking sheet with the puff pastry squares from the refrigerator. Divide the pear mixture between the four pastry squares, placing evenly in the middle of the square. Divide the apples between the four pastry squares as well, layering them on top of the pear pieces in a circular fashion.
5. Gently wrap the puff pastry up toward the fruit, crimping the edges to make an edge to the tarts and to hold the fruit in. It’s okay if it’s a little messy – these are rustic tarts!
6. Brush the edges of the dough with the egg ash and then bake for 15-20 minutes, or until puff pastry is golden brown.
7. While the tarts are baking, combining that leftover fruit juice with the orange marmalade and microwave for 30 seconds or until the jam has melted and the mixture is somewhat homogenous.
8. When the pies come out of the oven, brush the fruit juice mixture over the apples and then let them cool.
9. Serve warm or at room temperature