Roasted Balsamic Pear Galettes

Spread pears in a single layer in a 15 x 10-inch jelly-roll pan. Stir the vinegar, granulated sugar, butter and rosemary in a small measuring cup. Pour over the pears and toss to coat.

Bake at 400°F. for 35 minutes or until the pears are fork-tender. Let cool for 15 minutes. Cover and refrigerate for 30 minutes or until they're cold.

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Stir the egg and water with a fork in a small bowl.

Increase the temperature to 450°F. Position rack in the lower third of the oven.

Roll 1 pastry sheet on a lightly floured surface into an approximate 13-inch square. Cut into 4 (6 1/2-inch) squares. Place squares on a parchment-lined baking sheet (cut corners off each square to make circles if desired). Brush pastry with the egg mixture.

Drain pears, reserving 2 tablespoons juice for the Sugar Glaze. Divide about 1 cup of the pears evenly among the pastry squares.

Roll the remaining pastry sheet to a 12-inch square. Cut into 4 (6-inch) squares. Place pastry square over the pears. Gently press the top and bottom layers to seal. Lift the extended bottom layer and fold it up towards the center, incorporating the top crust to seal the two layers together. Repeat with the remaining pastries. Crimp edges with a fork. Make 4 small slits with tip of knife near center of pastries to allow steam to escape during baking.

Bake for 10 minutes. Reduce the heat to 400°F. Bake for 10 minutes more or until puffed and golden brown. While the tarts are baking, make Sugar Glaze.

Remove from the oven and put on a wire rack. Immediately brush the Sugar Glaze over tarts (the glaze hardens like an icing as it cools). Cool for 30 minutes. Remove from baking sheet and cool completely on a wire rack. Cut each tart into 8 pieces. Makes 32 pieces.

TIP: Sugar Glaze: Stir some of the reserved pear juice mixture into 1/2 cup confectioners' sugar with a spoon in a small bowl . Adjust the glaze consistency by adding more pear juice or water as needed.