Easy pear tart Tartins
reduced-fat puff pastry
156 g, (use 1 sheet)
canned pears in natural juice, drained
800 g, (2 x 400g cans)
reduced-fat, vanilla yoghurt
- Preheat oven to 200°C or 180°C fan-forced. Combine pear halves and maple syrup in a medium bowl, then divide among six 125ml (½-cup) capacity shallow ovenproof dishes.
- Cut pastry into six 9cm circles. Top pears with pastry, then place dishes onto a baking tray and bake for 25–30 minutes or until pastry is golden and crisp. Invert tarts onto serving plates and serve with a dollop of yoghurt