Easy Ginger Pear Puff Pastry Tart Food

QUICK PEAR TART

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes.
• Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.

EASY PEAR PUFF PASTRY TART RECIPE

Steps:

• Start making your pear puff pastry tarts by preheating your oven to 200°C (375°F).
• Using a small bowl, combine the brown sugar, cinnamon powder, ground cardamom, nutmeg, and salt. Set aside.
• Unroll the puff pastry on a flat surface and cut it into 9 (almost equal) portions.
• Place them on top of a tray lined with a baking sheet, then brush each portion with the beaten egg.
• Sprinkle some off the spices and sugar mixture, avoiding the sides of the pastry.
• Arrange a halved, sliced pear in the middle of the pastry.
• Sprinkle more of the sugar and spices mixture on top of the pear.
• Dot each pear with two bits of butter.
• Place the tray of pear puff pastry tarts in the middle of the oven for 18 to 20 minutes, or until the top has turned golden.
• Sprinkle some powdered sugar on your pear tart, if desired.
• Serve.

EASY GINGER PEAR PUFF PASTRY TART

Steps:

• Preheat oven to 400℉. Line a large baking sheet with parchment paper. Set aside.
• Place the puff pastry on a clean, lightly-floured work surface. Cut a rectangle about 7″ wide by 10″ long, or so that the puff-pastry is about 3/4″ wider than the pear slices on each side. Gently transfer the pastry to your prepared baking sheet.
• In a small mixing bowl, combine the melted butter, brown sugar, ginger, vanilla extract, and cinnamon, mixing well. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture.
• Leaving a 3/4″ border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.
• Brush the top of the pears with the remaining butter mixture, and sprinkle with the demerara sugar.
• Bake for 15-18 minutes or until the pastry is golden brown and puffed around the edges and the pears are tender.
• Remove from oven and let cool for at least ten minutes before slicing. Serve warm with vanilla ice cream or fresh whipped cream. Enjoy!!

EASY PEAR TART WITH PUFFED PASTRY

Steps:

• Preheat oven to 400F (200C).
• Roll out puff pastry on a rimless cookie sheet lined with pre-cut brown parchment paper. Place a plate that has been floured on top of the pastry that is at least 1-2 inches smaller than the pastry round.
• Score around the perimeter of the plate to create at least a 1-2" "crust". Mix the apple sauce and cinnamon. Spoon this mixture across the center circle creating a base for your tart. Do not go into the crust area.
• Slice off all sides of the pears, avoiding the core, in 1 slice motions. You will have 2 large sides (the hips of the pear) and 2 smaller sides, and you will be left with the rectangular core.
• Put the hip cut pears flat side down and slice very thin, 1/8" thick slices. Keep the sliced order and arrange the pear slices exactly as they are creating an escargot pattern around the tart.
• The reserve the smaller pear cuts to create a splayed pear fan for the center. Do this by slicing the pear ¼" from the top of the pear, leaving the top intact so that you can create a fan-side cut. Place that in the center and fill in your overall design with any other of the pear slices.
• Sprinkle the sugar atop all the pear. Then beat 1 egg well in a small bowl and with a pastry brush only the crust very lightly with the egg wash, being careful not to get the egg in to the score cut or your pastry won't puff up.
• Bake for 30-35 mins until pastry are golden brown and puffed up.
• Allow to cool slightly, and then brush the pears with the apple jelly for a nice shiny finish.
• For whipped cream combine all ingredients in a bowl and whisk vigorously for 10-15 mins with a wire whisk until soft peaks form, or whip with an electric mixer.
• Transfer paper and tart in one motion to a round cutting board/cheese board.
• Slice into wedges and serve with homemade whipped cream. Enjoy!

PEAR GINGER TART

Steps:

• Split the vanilla bean in half and scrape out the seeds with the tip of a paring knife. Place the water and the 1/2 cup (100 grams) of sugar in a saucepan, add the vanilla bean and seeds and bring to a boil over medium heat. When the syrup comes to a boil turn the heat to low, add the pears, and poach on medium heat for 5 minutes, or until the pears soften slightly. Do not over-cook. Set a strainer over a bowl and carefully transfer the pears to the strainer. Refrigerate and let drip overnight. Set aside the syrup for another purpose (it's great with yogurt or ice cream).
• The next day prebake the pastry [ed: please link], then turn the oven to 350 degrees. Combine the cornstarch and 2 tablespoons (30 grams) sugar together in a mixing bowl. Whisk in the milk, egg yolks and vanilla extract.
• Toss the poached pears with the diced candied ginger and arrange evenly over the bottom of the prebaked tart shell. Pour in the custard mixture, filling the tart 4/5 of the way so that a rim of crust is exposed. Bake for 40 to 45 minutes, or until beginning to color and the flan has set.