![]() ![]() To serve: Dust with icing sugar and top with ice-cream or softly whipped cream. frozen puff pastry sheets, thawed 2 firm medium-size red Anjou pears, cored and thinly sliced lengthwise (about 3. 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. Spread pear slices in the center of each puff pastry square. 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. Spoon the pears into the pastry cases, stacking them above the rim as they will reduce down during cooking. Lay a piece of parchment paper on the bottom of it. Thinly slice the pear half lengthwise, stopping when the knife hits. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Place a pear half, cut-side down, onto a work surface. Fit puff pastry into a 10-inch square tart pan with removable sides. Flip a baking pan over so the bottom faces up. In a large bowl, toss sliced apples and pears with lemon juice, brown sugar, flour, cinnamon, and ginger powder. Preheat oven to 400 degrees F (200 degrees C). Making these pear tartlets with puff pastry is a great way to serve an easy and elegant dessert. You will only need half of a sheet for the two tart pans. Ingredients Notes Puff Pastry - premade and frozen puff pastry from Pepperidge Farms makes this recipe extra easy. Add the pears and cook for 2 minutes on each side until caramelised, then remove from the heat and season lightly. 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. Thaw 1 sheet of puff pastry according to the package directions (for 6 tarts). An easy and elegant dessert without fuss. In a frying pan, melt 15g butter with 2 tbsp balsamic vinegar over a medium heat. Stamp out 6 x 12cm circles and line each tin, bringing the pastry up above the rim of each one to contain the pears. For this tart, I roll out the puff pastry just a bit to make it slightly larger and thinner. Roll each sheet of pastry out on a lightly floured board until a little thinner. 125 g caster sugar 40 g unsalted butter, (cold) teaspoon ground ginger teaspoon ground cinnamon 3 large pears 375 g all-butter puff pastry double. It’s such a great option for a simple yet fantastic dessert. All-purpose flour for dusting 1 sheet frozen puff pastry (about 14 oz./440 g), thawed 1 Bosc pear, thinly sliced lengthwise on a mandoline 1 egg beaten with. Allow to cool and serve warm or at room temperature.Grease a 6 hole, 150ml capacity muffin tin. Loosen the tarts with a metal spatula so they don't stick to the paper. ![]() Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Sprinkle the apples evenly with the sugar and dot them with the butter.īake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. ![]() Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. In a small bowl, mix sugar and cinnamon together. Slice the apples crosswise in 1/4-inch-thick slices. Remove the stems and cores with a sharp knife and a melon baller. Peel the apples and cut them in half through the stem. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples. 125g/4oz puff pastry 2 pears, peeled 500ml/18fl oz red wine 85g/3oz caster sugar 2 tbsp cassis (optional) 1 cinnamon stick 1 clove 1 dried red chilli. Cut each in half lengthwise and, using a melon baller, remove the core from each pear half. Line 2 sheet pans with parchment paper.Ĭut each sheet of puff pastry into 4 squares. Peel the pears, leaving the stems intact. ![]()
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