Let's lighten the mood a bit. Here's a recipe for pear tarts that are quite good and pretty simple to make. The original recipe came out of Sunset magazine but I've altered it a bit, mostly out of laziness, a lack of some ingredients on hand, and the fact that it grosses me out to brush raw egg on something (hence the milk instead, but feel free to use egg if it doesn't bother you.)
Rustic Pear Tarts
1 sheet (about 10x12 inches) frozen puff pastry, thawed (14 oz package)
2 or 3 firm-ripe pears such as Bosc or Comice; Asian pears will work as well
1/2 cup orange marmalade
1/4 to 1/3 cup milk
1/4 cup turbinado sugar
Whipped cream, optional
Preheat the oven to 375 degrees F. Lightly grease two large baking sheets. Flour a work surface and rolling pin and roll the pastry out to about 16x18 inches. Cut the pastry into six rectangles and transfer the pasties to the baking sheets. Core the pears or Asian pears and cut them into thin wedges and arrange them on the pastry rectangles leaving a border of about 1 1/2 inches bare. Warm the marmalade in the microwave and pour some over each pastry, then brush to distribute. Fold the border over the edges of the pears. Stretch slightly and press down to hold. Brush the edges with the milk then sprinkle the sugar over the tarts, especially getting the edges. Bake until the pastries are richly browned, about 25 to 30 minutes. Serve with whipped cream if desired.
Showing posts with label pear. Show all posts
Showing posts with label pear. Show all posts
Monday, October 3, 2016
Saturday, October 24, 2009
Rustic Pear Tart
While I have put off the daily art for the time being, I have not put off baking. Today's specialty: Rustic Pear Tart. The original recipe came from Sunset (my favorite) magazine, but I've altered it a bit, leaving out the egg wash and the creme fraiche, and making a few other changes. I'll include the original and my alteration recipe.
Original Rustic Pear Tart
1 sheet (about 10-12 inch) frozen puff pastry (14 oz package), thawed
2-3 firm-ripe pears, like Bosc or Comice
About 1/3 cup orange marmalade
1 large egg, beaten to blend
About 2 tablespoons turbinado sugar
6 tablespoons creme fraiche
1 1/2 teaspoons sugar
Preheat oven to 375. Lightly butter 2 large baking sheets. Roll out pastry, on a floured surface, to 16x18 inches. Cut into thirds lengthwise and in half crosswise - you'll have 6 pieces. Transfer them to the baking sheets. Core the pears and cut into thin wedges. Arrange them, overlapping them slightly, on the pastry rectangles, leaving a 1 1/2 inch border clear. Warm the marmalade in the microwave to melt, then brush over the pears. Fold border over edge of pears, stretching slightly and pressing down to hold. Brush new edges the egg, then sprinkle turbinado sugar over the tarts, especially the edges. Bake until pastries are richly browned, 25-30 minutes. In a small bowl, whisk creme fraiche and sugar until slightly thickened. Serve warm or cool, with creme fraiche.
The Unfarm's Rustic Pear Tart
1 sheet (about 10-12 inch) frozen puff pastry (14 oz package), thawed
2-3 firm-ripe pears, like Bosc or Comice
About 1/3 cup orange marmalade, heated in the microwave
About 2 tablespoons turbinado sugar
Whipped cream, optional
Option one: family style: Preheat oven to 375. Grease a baking sheet. Roll out the pastry on a floured surface, to 16x18 inches. Transfer it to the baking sheet. Core the pears (and peel if you want) then cut into small chunks and drop them into a bowl. Measure out the marmalade into another bowl and melt it in the microwave, then add it to the pears. Toss the pears until they are evenly coated. Spoon them out onto the pastry, leaving a 1 inch border. Fold the pastry edge over and secure (press) against pears. Sprinkle the sugar over the tart, especially on the edges. Bake until tart is golden brown, 25-30 minutes. Cut into 6 pieces and serve (best warm) plain, or with whipped cream.
Option 2: individual tarts: Lightly butter 2 large baking sheets. Roll out pastry, on a floured surface, to 16x18 inches. Cut into thirds lengthwise and in half crosswise - you'll have 6 pieces. Transfer them to the baking sheets. Core the pears and cut into small chunks. Toss them with the marmalade in a large bowl, then spoon them onto the pastry sheets, leaving a 1 inch border. Fold the pastry edge over and secure (press) against pears. Sprinkle the sugar over the tart, especially on the edges. Bake until tart is golden brown, 25-30 minutes. Serve plain, or with whipped cream. (Tastes best warm)
Original Rustic Pear Tart
1 sheet (about 10-12 inch) frozen puff pastry (14 oz package), thawed
2-3 firm-ripe pears, like Bosc or Comice
About 1/3 cup orange marmalade
1 large egg, beaten to blend
About 2 tablespoons turbinado sugar
6 tablespoons creme fraiche
1 1/2 teaspoons sugar
Preheat oven to 375. Lightly butter 2 large baking sheets. Roll out pastry, on a floured surface, to 16x18 inches. Cut into thirds lengthwise and in half crosswise - you'll have 6 pieces. Transfer them to the baking sheets. Core the pears and cut into thin wedges. Arrange them, overlapping them slightly, on the pastry rectangles, leaving a 1 1/2 inch border clear. Warm the marmalade in the microwave to melt, then brush over the pears. Fold border over edge of pears, stretching slightly and pressing down to hold. Brush new edges the egg, then sprinkle turbinado sugar over the tarts, especially the edges. Bake until pastries are richly browned, 25-30 minutes. In a small bowl, whisk creme fraiche and sugar until slightly thickened. Serve warm or cool, with creme fraiche.
The Unfarm's Rustic Pear Tart
1 sheet (about 10-12 inch) frozen puff pastry (14 oz package), thawed
2-3 firm-ripe pears, like Bosc or Comice
About 1/3 cup orange marmalade, heated in the microwave
About 2 tablespoons turbinado sugar
Whipped cream, optional
Option one: family style: Preheat oven to 375. Grease a baking sheet. Roll out the pastry on a floured surface, to 16x18 inches. Transfer it to the baking sheet. Core the pears (and peel if you want) then cut into small chunks and drop them into a bowl. Measure out the marmalade into another bowl and melt it in the microwave, then add it to the pears. Toss the pears until they are evenly coated. Spoon them out onto the pastry, leaving a 1 inch border. Fold the pastry edge over and secure (press) against pears. Sprinkle the sugar over the tart, especially on the edges. Bake until tart is golden brown, 25-30 minutes. Cut into 6 pieces and serve (best warm) plain, or with whipped cream.
Option 2: individual tarts: Lightly butter 2 large baking sheets. Roll out pastry, on a floured surface, to 16x18 inches. Cut into thirds lengthwise and in half crosswise - you'll have 6 pieces. Transfer them to the baking sheets. Core the pears and cut into small chunks. Toss them with the marmalade in a large bowl, then spoon them onto the pastry sheets, leaving a 1 inch border. Fold the pastry edge over and secure (press) against pears. Sprinkle the sugar over the tart, especially on the edges. Bake until tart is golden brown, 25-30 minutes. Serve plain, or with whipped cream. (Tastes best warm)
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