Stew pears in puff pastry

Peel the lemon (only the yellow of the peel). Put the pears on with 400 ml of water, the lemon zest and the rest of the ingredients and bring to the boil. Let the pears gently simmer with the lid on the pan in about 2 hours until they are red and soft. Allow them to cool in the cooking liquid.

Preheat the oven to 200 ° C. Pollinate the tartlets with flour. Press the dough into the molds and cut around.

Dab the pieces of pear dry with kitchen paper and spread them over the dough molds. Sprinkle them with some sugar and cinnamon.

Bake the tarts in approximately 10 minutes. Allow them to cool slightly and then take them out of the molds.

Serve the tarts warm with a little crème fraîche.