flour

1	sheet (47 g) frozen puff pastry dough, thawed

water

3	small fresh pears, 9 ounces (270 g) total

fresh lemon juice

2	teaspoons (8 g) sugar

1/4	teaspoon (1.25 ml) ground nutmeg

1/8	teaspoon (0.6 ml) ground pepper

1/4	cup (75 g) fruit-sweetened raspberry or apricot preserves, heated

fat-free no sugar added vanilla ice cream (optional)

1. Working on a lightly floured surface, roll out dough to form a 6-inch by 12-inch (15 by 30 cm) rectangle. Cut a 3/4-inch (2 cm) strip off each side. Brush the edge of the pastry with water and 'paste' the strips along each edge of the square to form a raised border. With a fork, prick the bottom of the tart shell every 1/2 inch (1.25 cm). Do not prick edges. Chill thoroughly.
2. Preheat oven to 400°F (200°C), Gas Mark 6.
3. Peel, core, and thinly slice pears. Slightly separate the pear slices and lay each pear on the dough in an even and attractive pattern. Sprinkle a little lemon juice over the pears. Combine sugar, nutmeg, and pepper. Sprinkle evenly over the pears.
4. Bake for 15 to 20 minutes, until edges of pastry are puffed and brown and pears are tender.
5. Remove from oven and immediately brush with warmed preserves. Cool slightly before serving warm with fat-free no sugar added vanilla ice cream (if desired).