Slab pie is a genius way to make a dessert to feed a crowd, and to celebrate the season, we've created an even faster and easier way to make a lot of people happy: Meet ourMaple-Pear Sheet Tart!
The foundation of this sheet tart is puff pastry, a freezer life-saver to keep on hand at all times (go for an all-butter brand likeDufourif available). Just roll out a sheet a bit, top with ripe pears tossed in sugar, brush on a bit of beaten egg for nice browning and shine, and bake until the pastry is golden brown and flaky and the pears' juice and natural sweetness has intensified. A finishing touch of maple syrup (and a dusting of powdered sugar if you want to make it extra fancy).
The result? A dessert that is as elegant as it is effortless that will soothe the sweet tooth of up to 15 people.
Here are six more reasons why we love this sheet tart recipe:
Do you fear pie dough? Puff pastry is your friend!Puff pastry couldn't be easier to work with. There's no measuring and no kneading. Just follow the package directions to defrost the pastry, give it a quick roll, and bake!
This is a great way to highlight seasonal fruit.The topping is the star of the show in this tart. Use any fruit you like, like apples, plums, or berries. Or try a savory application that features a vegetable like asparagus or mushrooms (swap the sugar and maple for a sprinkling of goat cheese or gruyere).
No special equipment is required.Forget buying a fancy pie pan or plate. All you need is a 13"x18" baking sheet (also called a half sheet pan).
Slicing and serving is so simple.Cut this beauty into as many pieces you like; we think 12 to 15 is perfect.
You can bake it in advance.早上这烤馅饼和服务随时throughout the day. No need to re-heat, it's perfect at room temperature. And leftovers will be great for breakfast the next morning.
It's easy to bring to a gathering or dinner party.Once it's cooled, return the tart to the baking sheet and wrap it in foil. The tart will stay nice and cozy until you get to your destination.
