• 1 sheet frozen puff pastry, thawed as directed on package
• 1 ripe pear
• 1/4 cup peach preserves

1. Heat oven to 400 F. Cut pastry into 4 squares. Place pastry squares on ungreased cookie sheet. (I used parchment paper as it makes them easy to remove to cool)
2. Peel pear, remove seeds. Slice into very thin slices. Arrange slices over pastry squares, leaving 1/2 in. border.
3. Bake about 20 minutes until pastry is puffed and browned. Spread 1 TB. preserves over top of each warm tartlet. Cool 10 minutes before eating.

Great recipe. Came from the Betty Crocker Fall Baking cookbook you buy at the grocery store. Really simple and so fast. Made them with Plums and Peach preserves also. I used Apricot instead of Peach with the Pears.