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Pear Tart

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Ingredients
  

  • One sheet of frozen puff pastry thawed
  • All-purpose flour for work surface
  • 1 medium-size firm-ripe Bosc pear cut lengthwise into ¼-inch-thick slices
  • 1 large egg
  • ⅓ cup cane syrup
  • 2 tablespoons butter melted
  • ½ teaspoon freshly ground nutmeg
  • Confectioners’ sugar

Instructions
 

  • Preheat the oven to 350°.
  • Line a large-rimmed baking sheet with parchment paper. Roll the puff pastry sheet into a 12-inch square on a lightly floured surface. Transfer to a baking sheet. Arrange pears in a single layer over pastry, leaving a 1-inch border.
  • Whisk the egg and 1 tablespoon of water in a small bowl until combined. Brush egg mixture over pastry.
  • Bake 15 minutes.
  • Stir together syrup, melted butter, and nutmeg in a small bowl. Remove pastry from oven and, reserving 2 tablespoons of the syrup mixture for later use, brush with syrup mixture.
  • Bake at 350° until deep golden brown, 15 to 20 minutes more.
  • Remove from the oven and brush with reserved 2 tablespoons syrup mixture. Cool slightly on pan, 5 to 10 minutes.
  • Sift confectioners’ sugar over the tart just before serving.