Ingredients:

  • 1 sheet (255g) frozen puff pastry, thawed
  • 1 large (50g) egg, beaten
  • 3 large (680g) Bosc or Anjou pears, thinly sliced
  • 1 tbsp (15ml) melted butter or coconut oil
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) pure maple syrup
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Unroll the thawed puff pastry onto the parchment. Using a knife, lightly score a 1-inch border around the edge without cutting all the way through.
  3. Use a fork to dock (pierce) the center area inside the border to prevent the middle from rising.
  4. Brush the scored border with the beaten egg wash for a golden finish.
  5. In a mixing bowl, toss the thinly sliced pears with melted butter or coconut oil, cinnamon, and sea salt until evenly coated.
  6. Arrange the pear slices in an overlapping fan pattern inside the scored border.
  7. Drizzle the maple syrup evenly over the fruit.
  8. Bake for 30–35 minutes, or until the pastry border is a deep mahogany gold and the pears are tender and slightly browned at the edges.