Wrap the pastry in cling film and chill until ready to use, or up to the next day is fine. Ingredients 1 sheet puff pastry (preferably all-butter), thawed 3 ripe but firm Bosc pears, peeled, cored and halved cup sugar 2 teaspoons lemon juice 1. Spread about 1 cups pastry cream down the center of the pastry shell. Roll out a circle thats the same size as the tin. Transfer the puff pastry to a serving platter. Mix to a dough, then knead on a surface until smooth. Sift in the icing sugar and stir in the egg yolk mixed with 1tbsp cold water. Serve it with make-ahead whipped cream or ice cream for just a tad bit more sweetness.Īnd if you are really short on time, a can of pears works just as well! I made this one and had it the next morning with coffee and it was perfect. To make the pastry, sift the flour, add the butter and rub it in. This lends the flavor to be mostly the fresh pears combined with the soft flaky crunch of the crust. The result was an elegant and delicious dessert just like you would expect any French dessert to be. 1 package (10 ounces) Pepperidge Farm Puff Pastry Shells 6 tablespoons sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 3 large appleor pears. I decided to make eight individual pear tarts using puff pastry. Just cut each sheet into 4 squares and, voilà, you have the beginning of a flaky light crust!Īdd the pears, brush with butter, sprinkle with sugar, bake for 17 minutes and you have dessert!įor Anna and Vince's Provence Gr8 Dinner the invitation requested that I bring a French pear tart. Pretty much take it out of the box and in some cases roll it out and fill with just about anything.įor these pear tarts, you don't even need to get out your rolling pin. You can use it for both savory or sweet dishes. What could be easier than buying a box of pastry in the freezer section of your market and with little effort, you end up with a simple and delicious dessert? I'm kind of obsessed with it. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Although you can make homemade puff pastry (and I will someday), fresh or frozen puff pastry is magic! In a small bowl, mix sugar and cinnamon together. I was deliberate in adding the word "easy" to this title. Makes 6.Impress your guests with this Puff Pastry Pear Tart recipe which is a super easy dessert to prepare! Did I mention it only requires six ingredients?! To serve: Dust with icing sugar and top with ice-cream or softly whipped cream. Let the tarts rest for at least 10 minutes before removing from the tins. Run a small palette knife between the pastry and the tin to release any stuck-on bits from the sides. The pastry needs to be well cooked or the tarts will be soggy. Spoon over any spiced juices left in the bowl.īake on the lowest shelf in the oven for 40 minutes until the pastry is crisp and golden and the pears are bubbling and tender. Place a pear half, cut-side down, onto a work surface. The result is a posh pear dessert that will leave eaters in a quiet hush as they savor each ornate, little bite. The entire thing is then brushed with a bit of apricot jam or honey glaze. Fit puff pastry into a 10-inch square tart pan with removable sides. Elise Bauer Bosc pears are smartly laid out over a layer of frangipane (a fancy name for almond filling) on a pâte brisée crust. Spoon the pears into the pastry cases, stacking them above the rim as they will reduce down during cooking. Preheat oven to 400 degrees F (200 degrees C). This complements the buttery puff pastry and the nutty almond. Peel, quarter and core the pears then cut into 1cm thick slices.Ĭombine the remaining ingredients in a large bowl and add the pears, tossing well to coat every slice. The pears are poached in a white wine syrup, infusing them with a delicate, bright sweetness. Stamp out 6 x 12cm circles and line each tin, bringing the pastry up above the rim of each one to contain the pears. how to score the border around the edge of the tart Pear, feta and walnut tart If youre looking for something easy and simple but with a bit of a wow factor to impress guests with, this pear, feta and walnut tart could be it. 1 12 X 8-inch rectangle of puff pastry 2 tablespoons granulated sugar 2-3 ripe pears, cored and cut in -inch slices 6 small plums, pits removed and each. Place 1 puff pastry sheet on each prepared baking sheet. Take a look at this post for more ‘process’ photos e.g. Roll each sheet of pastry out on a lightly floured board until a little thinner. Preheat oven to 400☏ with racks in top third and middle positions. Grease a 6 hole, 150ml capacity muffin tin.
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