Individual Pear Tartlets

Ingredients

• 50 ounces to 6 bosc pears peeled halved lengthwise sliced
• 4 tablespoons butter melted
• 3 tablespoons flour all-purpose
• 0.1 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon fresh
• 6 tablespoons brown sugar light
• 17.3 ounce puff pastry frozen thawed
• 6 servings garnishes: whipped cream sweetened freshly grated
• 12  presoaked wooden picks 
• 12  presoaked wooden picks 

Equipment

• bowl
• baking sheet
• oven
• wire rack

Directions

1. Preheat oven to 40
2. Lightly dust work surface with 3 tablespoons flour; roll out 1 sheet puff pastry to 1/8-inch thickness.
3. Cut 6 (4-inch) rounds.
4. Cut additional shapes, such as leaves or stars, from scraps for garnish, if desired.
5. Transfer rounds to a parchment-lined rimmed baking sheet, and transfer shapes to a second parchment-lined rimmed sheet. Chill 10 minutes or until ready to assemble.
6. Bake rounds at 400 for 7 minutes, and set aside. (Do not prebake additional shapes.)
7. Mix together brown sugar and next 4 ingredients in a large bowl. Carefully stir in pear slices.
8. Arrange pear slices in concentric circles on rounds. When each round is stacked about 2 inches high, insert 2 presoaked wooden picks into the top of each tartlet to secure slices.
9. Drizzle with any remaining sugar mixture.
10. Bake tartlets and shapes at 400 for 15 minutes or until shapes are puffed and golden brown.
11. Transfer shapes to a cooling rack, and let cool completely.
12. Bake tartlets an additional 10 minutes or until golden brown and slightly caramelized.
13. Transfer tarts to dessert plates.
14. Garnish, if desired, with baked pastry shapes, sweetened whipped cream, and nutmeg.
15. Serve immediately.