ROASTED PEAR TART: 200 C

INGREDIANTS:

ROLLED PUFF PASTRY SHEET -1

EGG,BEATEN LIGHTLY -1

PEAR HALVES IN NATURAL JUICE ,DRAINED - 825 GM

PURE MAPLE SYRUP -1 TABLESPOON

BUTTER ,MELTED -30 GM

METHOD:

CUT PASTRY SHEET IN HALF ;PLACE PASTRY HALVES ABOUT 2 CM APART ON PREPARED TRAY ,BRUS WITH EGG .

PLACE THREE PEAR HALVES ,CUT SIDE DOWN ,ON EACH PASTRY HALF;BRUSH PEARS WITH COMBINED SYRUP AND BUTTER .BAKE IN MODERATELY HOT OVEN ABOUT 20 MINUTES OR PASTRY IS PUFFED AND BROWNED LIGHTLY..