#Pear tart recipe free
It may look a little dry once removed from the oven, feel free to add a little extra glaze if you like to spruce it up and make it glisten. Remove the tart and sprinkle with the rest of the caster sugar.
#Pear tart recipe skin
I leave the skin on for a rustic appeal and because I like it like that, but you can peel your if you like.
This pear tart is extremely quick & easy to put together:
#Pear tart recipe how to
How To Make Easy Pear Tart + Maple Cinnamon Glaze Now to find an organic store bought puff pastry, that will be a keeper! Homemade is always better but every once in a while it’s ok, especially if your in a pinch and need a pastry puff. Let me say that I don’t recommend eating this stuff all the time. Using the parchment, slide tart onto a wire rack to cool. Sprinkle with almonds bake 5 minutes longer. Bake at 450 for 15 minutes or until crust is golden and filling is bubbly. I was happy to see that Pepperidge Farm’s carries a plant based puff pastry. Fold up edges of crust over filling, leaving center uncovered. I haven’t attempted that yet but will try later with another tart no doubt. Overall, this pear tart is not overly sweet and the glaze adds just a hint of flavor.įor the recipe, I’m using a store bought puff pastry but please feel free to make your own. And for the glaze, I love the simplicity of using pure maple syrup with vanilla and cinnamon. I played around with this recipe a few times, starting with apples like Deb’s recipe, but decided to try pears and it was fantastic. It comes from the ever wonderful Smitten Kitchen! Ingredients 4 sheets puff pastry, thawed 2 firm green pears, peeled, cored and thinly sliced on a mandolin 3 1/2 tablespoons unsalted butter, softened 1/4. Oh, and that poaching liquid - I strained that and have been using it to sweeten a cup of tea.I’m always inspired by other food bloggers and this easy pear tart using a puff pastry is from one of those inspirations. The flavor is wonderful though, so I'd definitely make this one again. I just ground them up in my food processor, which I'd do again. I used all of it, and when I placed the pears on top, the pears sunk into the filling (hence not the beautiful presentation that I was hoping for) and while it was baking, the filling went over the edges and onto the baking sheet (good call on having a baking sheet under the tart pan)! I also didn't use blanched almonds. There is too much of the frangipane filling as well.
#Pear tart recipe plus
I ended up poaching 3, and only ended up using about 2-1/2 of them (they were delicious, so I just ate the leftovers). Pear and Almond Tart Pastry 1 3/4 cup all-purpose flour, plus more for rolling out dough 2 tablespoons sugar 1/2 teaspoon baking powder 1/2 teaspoon fine. really awesome! I learned a few things while making this.
Ok, so, I wanted this to be this beautiful dessert, with the pears all fanned out on top in a gorgeous pattern. Oh, and that poaching liquid - I strained that and have been using it to sweeten a cup of tea.
Stir together syrup, melted butter, and nutmeg in a small bowl. Whisk together egg and 1 tablespoon water in a small bowl until combined. There is too much of the frangipane filling as well. Arrange pears in 1 layer over pastry, leaving a 1-inch border. I ended up poaching 3, and only ended up using about 2-1/2 of them (they were delicious, so I just ate the leftovers).
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