![]() ![]() Take a look at this post for more ‘process’ photos e.g. So what do you reckon? Does the idea of fruit and cheese on a pastry tart float your boat? I hope you’re brave enough to give it a try. You can serve this puff pastry tart by itself, but I think a simple green salad and dressing on the side is the perfect accompaniment. What more could you want to get you right in the mood for spring? Or Autumn, if you happen to be where we were last week. Now that I’ve got my head around pears being the stars of the show in something savoury, that is!īut why not? The resulting taste is salty, sweet, crunchy, juicy, and tangy all at the same time. Doesn’t everyone love baby tomatoes, pesto and prosciutto?īut pear, feta and walnut seems like a bit more of a left-field choice for a tart topping, right? Well, maybe, but for me it really does work. 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. This baby tomato, pesto and prosciutto tart is one of the most popular recipes on this blog, and I’m not really surprised by that. Elise Bauer Bosc pears are smartly laid out over a layer of frangipane (a fancy name for almond filling) on a pâte brisée crust. They’re posh enough looking to serve to guests, but you won’t have to spend all morning in the kitchen making them = exactly what this lazy girl likes. I make them all the time, because they look impressive with hardly any effort. If you’ve never made a savoury puff pastry tart, you really are missing out. So, the next day for lunch I decided to skip the salad after all and throw together a quick puff pastry tart with toppings inspired by the flavours in the salad I’d enjoyed the most while away: classic pear, feta and walnut. We’d also gone on a bit of a salad binge while over in Perth, after months of ‘salad deprivation’ over here in wintery England, and that’s what we were both still craving.īut the weather didn’t seem to have warmed up one single degree while we’d been away. When we finally got home last week after our looooong flight from Australia, we both felt desperate to eat something other than sloppy gloop with rice and beyond-weird spongy things in packets. Serves 6.If you’ve got ready-rolled puff pastry in your freezer, and a few tasty odds and ends in the fridge, you’ll never be short of something to impress last-minute guests with! 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. Divide the filling evenly between the two tart pans. Vanilla ice cream for serving (optional)ġ. In a medium bowl mix together the cream cheese, sugar, egg white, and vanilla until smooth and creamy.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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |