Boozy Pear Puff Pastry

Directions

1. Pour the wine into a large heavy-based saucepan, add the sugar and boil rapidly over high heat until the liquid has reduced to 1/4 cup &ndash, this should take around 25-30 minutes. Add the jam and stir until it has melted. Set aside.
2. Lightly grease 2 baking sheets. Roll out pastry blocks on a lightly floured surface to two 11" x 15" rectangles. Lift each pastry rectangle onto a baking sheet and prick the pastry all over with a fork, leaving a 1" border around the edge. Place in the fridge to chill for at least 20 minutes.
3. Preheat the oven to 400°,F. Peel, core and thinly slice the pears. Arrange the pear slices, slightly overlapping, in rows over the pastry, still leaving a border around the edge. Sprinkle with the extra 3 tablespoons sugar, then bake the tarts for 35-40 minutes until the pastry is crisp and golden and the pears are lightly browned. Remove the tarts from the oven. Warm the red-wine glaze and brush generously over the pears. Cut the tarts into rectangular pieces and serve warm, with creme fraiche if desired.