Easy Pear Tart (Puff Pastry)

Directions

1. Preheat and prep. Preheat the oven to 400 degrees F. Cut the pears in half; remove the cores and stems with a small metal spoon or pairing knife. Slice each half into 12-16 segments. Discard the end pieces, if desired. Keep the segments together until you are ready to place them on the pastry.
2. Prep the dough (see Notes). Line a large baking sheet with foil and lightly dust with flour. Place the thawed puff pastry sheet on the floured surface and gently stretch it out with your hands. Use a sharp knife, lightly trace along the edges of the dough to create a 1/2" border.
3. Make the cinnamon-sugar. Mix the sugar and cinnamon together in a small bowl. Sprinkle a couple of teaspoons of the mixture over the pastry, avoiding the edges as much as possible.
4. Shingle the pears. Hold a sliced pear half in your palm and "deal" the slices onto the pastry, like a deck of cards, with your other hand. Repeat this step two more times, alternating the direction each time.
5. Add more cinnamon-sugar. Sprinkle the remaining sugar over the pears, again avoiding the edges of the pastry.
6. Brush on the egg wash. Whisk together the egg and water. Using a pastry/basting brush (or your finger), coat the edges of the dough and any other exposed areas with the egg wash.
7. Bake and serve. Add a few dollops of butter and some almonds over the pears, if desired. Bake the pastry at 400 F for 20-25 minutes. (If the pears were sliced a bit thicker, bake at 375 F for 20-25 minutes).