Prepare the pears

• Cut the pears in half and remove the cores.
• Make thin slices along each pear half, keeping its shape.

Coat the pears

• Mix the coconut sugar with the cinnamon.
• Dip the cut side of each pear half into the mixture.

Assemble the tarts

• Place the pears cut-side down on the puff pastry; if the pastry has become too soft, refrigerate it for 10–15 minutes before cutting.
• Cut around each pear, leaving a small pastry border.
• Transfer the tarts to a baking tray lined with parchment paper.

Brush and bake

• Brush the pears and pastry with the beaten egg.
• Bake at 190 °C (375 °F) until golden.

Finish

• Dust with powdered sugar if desired.