But if you can find them, try and search out the red pears.I love to use them in my Spiced Pear Cake. I find these green pears are the most accessible and great for baking.You can really use any pears you like such as Barlett Pears or Anjou Pears.Spoon a thin layer of apple sauce over the puff pastry, leaving the 1-inch border for the crust untouched. Then mix together some store-bought unsweetened apple sauce with ground cinnamon. It also helps your tart slide off without moving it, once it's baked. This will help you add the filling and build the design without having to move it.Then place your pastry round on a slice of parchment paper on a flat baking sheet.Another easy recipe with a great "Wow" factor. If you have leftover puff pastry sheets, you can use them for my Tarte au Soleil Appetizer recipe.Just be careful not to cut through the pastry, it should just be a gentle score.Then gently score a 1-inch border inside the circle, with a smaller plate or freehand, this will create the crust once it bakes.Just make sure to flour your plate so it doesn't stick to the pastry. I typically use Trader Joe's Puff Pastry for this tart recipe.If you can find the store-bought puff pastry without any seams that will work the best. Gently roll out the puff pastry on a floured surface. These are also great choices for Christmas morning brunch! If you have any pastry leftover you might also enjoy making my Easier Sticky Buns, Mini Ham and Cheese Croissants of French Apple Pastries. This is why I love puff pastry recipes for the holidays! It can make even the simplest recipe look like a masterpiece. People are always so impressed by this one, but not to worry the store-bought puff pastry and the arrangement of the pears does all the work for you. It's simple and elegant and tastes divine! How do you make a pear tart?Īll it takes is some store-bought puffed pastry, applesauce, cinnamon, sugar, and 2 ripe pears, and in less than an hour, you will have this beautiful little number to present at your Thanksgiving table. That's why I love my easy pear tart recipe, it performs like a champ, gives you all the "look" of an impressive dessert without all the fuss. Between the turkey and the side dishes not to mention getting the house in order, the thought of making homemade pie dough can make anyone unhinged, let's face it we've all been there. There comes a time during the Thanksgiving prep, that one must take a few shortcuts. Serves 6.Subscribe to My YouTube Channel and never miss a video! Serve the tarts warm with vanilla ice cream alongside. To serve, divide the tarts among individual plates and sprinkle with the pistachios. Transfer to a wire rack and let cool for 10 to 15 minutes.Ħ. Bake until the puff pastry is crisp and golden, about 25 minutes. Brush the edges of the pastry with the beaten egg and sprinkle with turbinado sugar. Arrange one pear half on each of the pastry rounds, gently pressing on the pear half to fan the slices but leaving the slices overlapping. Using a sharp knife, slice the pears vertically, stopping 1/2 inch (12 mm) from the stem end so the pear slices stay attached. Transfer the rounds to the prepared baking sheet.ĥ. Using a 5-inch (13-cm) round cutter, preferably fluted, cut out 6 rounds. To assemble the tarts, roll out the puff pastry to about 1/8 inch (3 mm) thick. Line a baking sheet with parchment paper.Ĥ. (For a deeper color and flavor, once the pears have cooled, cover and refrigerate in the poaching liquid for up to 2 days.)ģ. Remove from the heat and let cool to room temperature, leaving the pears in the poaching liquid. Add the pears, reduce the heat to a gentle simmer and cook, turning the pears occasionally, until very tender, about 1 hour. Bring to a boil, stirring occasionally to dissolve the sugar. In a small saucepan over medium heat, combine the wine, sugar, lemon zest and juice, star anise, cinnamon stick and ground cinnamon. Cut each in half lengthwise and, using a melon baller, remove the core from each pear half.Ģ. Peel the pears, leaving the stems intact. Vanilla ice cream for serving (optional)ġ.1/2 cup (2 oz./60 g) coarsely chopped toasted pistachios.1 sheet frozen puff pastry, thawed according to package directions.For a pretty presentation, use a leaf-shaped piecrust cutter or a paring knife to cut out a leaf shape, and attach it to the edge of the puff pastry round using a little bit of the egg wash. For the best results, choose an all-butter frozen puff pastry, which is available at most gourmet grocers. Using purchased puff pastry makes assembling these pretty autumn tarts a breeze.
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