Poached Pear Pastry Tarts with Mascarpone Cream

Instructions

1. In a large sauce pot, combine the poaching ingredients, Bring the mixture to a boil, stirring occasionally with a wooden spoon. The sugar should dissolve before you proceed with the rest of the recipe. When it starts boiling, turn the heat to a low simmer.
2. Add the pears to the poaching liquid and cover with a round of parchment and weigh everything down with a lid or a plate so that the pears are immersed. Poach the pears for 10 to 15 minutes or until the pears are tender but not mushy. Whole pears could take as much as 30-40 minutes. You should be able to easily pierce the pear all the way through when the pears are done.
3. Remove the pears and place them on a plate.
4. Strain the poaching liquid and return to the pot to simmer until the liquid turn into a thicker syrup.
5. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
6. Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 2 teaspoons of mascarpone, leaving a 1/4 inch border. Arrange the pear slice in the middle pressing them into the dough to adhere slightly.
7. Fold the edges of the pastry inward to enclose. Brush the edges and the insides of the pastry with beaten egg and sprinkle sugar all over it.
8. Transfer to the oven and bake for 15-20 minutes or until the pastry is golden and. Top with honey and more of the poaching liquid.
9. Enjoy!