Pear Puff Tart

(If made using a pastry block) Makes 30:

Preheat the oven to 200°C (180°C for fan assisted)/400°F/Gas Mark 6.

Cut the pastry in half and roll out each to a rectangle approximately 30x50cm. Trim the edges straight and leave to rest for 5 minutes.

Cut each into 15 squares, prick each base and spread each with a teaspoon of jam and place a pear half on each.

Sprinkle with sugar and bake for 15 minutes until the pastry is risen and golden. Serve warm or cooled with a drizzle of chocolate sauce.

(If made using pastry sheets) Makes 24:

Preheat the oven to 200°C (180°C for fan assisted)/400°F/Gas Mark 6.

Cut each sheet into 8 squares, prick each base and spread each with a teaspoon of jam and place a pear half on each.

Sprinkle with sugar and bake for 15 minutes until the pastry is risen and golden. Serve warm or cooled with a drizzle of chocolate sauce.