- 375g (13oz) sheet ready-rolled puff pastry
- 4 to 5 pears, such as Comice
- little melted butter
- beaten egg, to glaze
- 5tbsp apricot jam
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Lay the pastry on a baking sheet and mark a frame around the edge 2cm (3/4in) with a knife. Place in the fridge. Peel the pears, halve and remove the core and slice thinly into half-moon shapes.
Place on the pastry, brush with butter, glaze the pastry edge with the egg and bake for 20 to 30 minutes. Heat the jam in a pan, then sieve and brush over the pears.
To make the sauce, heat 150ml (¼pt) double cream with 50g (2oz) butter and 75g (3oz) chopped dark chocolate until melted.