Serves 4.

INGREDIENTS

  • 1 17 1/4-ounce package (2 sheets) frozen puff pastry, thawed

  • 2 medium-size ripe pears, peeled, cored, thinly sliced

  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 4 tablespoons sugar
  • ground cloves
  • vanilla ice cream

    DIRECTIONS

    Preheat oven to 425°F. Roll out 1 pastry sheet on floured work surface to 1/8-inch thickness (about 12-inch square). Cut out two 6-inch rounds. Repeat rolling and cutting with second sheet, forming total of 4 rounds (reserve remaining pastry for another use). Place rounds on 2 heavy large baking sheets.

    Using 1/2 pear per tartlet, overlap slices in circle atop each round, leaving 1/2-inch border at outside edge. Brush each tartlet with melted butter. Sprinkle each with 1 tablespoon sugar and pinch of cloves. Bake until pastry is golden brown and pears are tender, about 20 minutes. Transfer tartlets to plates. Serve warm with ice cream.