rustic pear tart (lower sugar)

How To Make rustic pear tart (lower sugar)

• Step 1
  Gather and prep ingredients. Preheat oven to 400 degrees F.
• Step 2
  In a small bowl, mix together the brown sugar substitute, cornstarch, cinnamon, nutmeg and salt; set aside.
• Step 3
  Add lemon juice and maple syrup to sliced pears; gently stir to mix.
• 
  Step 4
  Add brown sugar and cornstarch mixture; stir gently to combine well; set aside.
• Step 5
  Lightly dust a 2 foot length of parchment paper with flour.
• Step 6
  Slowly and carefully unfold one sheet of puff pastry onto the parchment. Lightly dust rolling pin with flour.
• Step 7
  Use rolling pin to roll out pastry in all directions until it is increased in size by about 2 inches.
• 
  Step 8
  Place the parchment with the pastry onto a baking sheet.
• Step 9
  Spoon pears into the middle of the pastry; fold edges of pastry up over the pears, overlapping as you go around (I usually just fold the corners back toward the outside after I've folded them in, but you can just cut them off if you prefer.)
• Step 10
  In a small bowl or cup, mix together the egg and water; brush egg wash over all exposed pastry.
• 
  Step 11
  Dot the top of the pears with a teaspoon of butter.
• Step 12
  Bake at 400 degrees F for 20 -25 minutes, depending on your oven, rotating pan after the first 10 minutes.
• Step 13
  Cool in the pan on a wire rack for about 15 to 20 minutes before cutting.
• Step 14
  Especially good served warm with ice cream or sweetened whipped cream. Cover and refrigerate leftovers.
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