Having puff pastry readily available at supermarkets are absolutely fantastic! I know that some of the brands are not the best quality, but it beats the effort of having to laminate your own pastry. And if you work smartly with the pastry, you can easily hide the store bought taste. Once again I’ll remind you that butter is your friend! Use it wisely and your pastry will have mouth watering flavour.
I used white sugar and cinnamon on the base of the pastry and after I’ve scattered the pears over that, I brushed them with melted butter and sprinkled them with brown sugar – it all adds great flavour.
Remember that puff pastry needs to bake at a high heat in order to rise quickly and become beautifully flaky and crisp. No lower than 200C or the pastry will be soggy and undercooked. Serve the tart with vanilla ice cream, but good quality ice cream or if you prefer Chantilly cream will do, too!