Rustic pear tarts

Let's lighten the mood a bit. Here's a recipe for pear tarts that are quite good and pretty simple to make. The original recipe came out of Sunset magazine but I've altered it a bit, mostly out of laziness, a lack of some ingredients on hand, and the fact that it grosses me out to brush raw egg on something (hence the milk instead, but feel free to use egg if it doesn't bother you.)

Rustic Pear Tarts

1 sheet (about 10x12 inches) frozen puff pastry, thawed (14 oz package)
2 or 3 firm-ripe pears such as Bosc or Comice; Asian pears will work as well
1/2 cup orange marmalade
1/4 to 1/3 cup milk
1/4 cup turbinado sugar
Whipped cream, optional

Preheat the oven to 375 degrees F. Lightly grease two large baking sheets. Flour a work surface and rolling pin and roll the pastry out to about 16x18 inches. Cut the pastry into six rectangles and transfer the pasties to the baking sheets. Core the pears or Asian pears and cut them into thin wedges and arrange them on the pastry rectangles leaving a border of about 1 1/2 inches bare. Warm the marmalade in the microwave and pour some over each pastry, then brush to distribute. Fold the border over the edges of the pears. Stretch slightly and press down to hold. Brush the edges with the milk then sprinkle the sugar over the tarts, especially getting the edges. Bake until the pastries are richly browned, about 25 to 30 minutes. Serve with whipped cream if desired.