Ginger Pear Puff Pastry Tart Food

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 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.

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.

HASSELBACK PEAR TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides.
• Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves.
• Place hasselbacked pears in a bowl; add white sugar and lemon juice and gently toss to coat. Let hasselbacked pears stand for 5 minutes.
• Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart.
• Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Cool tart for 15 minutes before slicing.

PEAR TARTE TATIN WITH VANILLA AND GINGER

Steps:

• Roll out pastry on lightly floured surface to 10-inch square. Trim edges, making 10-inch-diameter round; pierce round all over with fork. Slide onto rimless baking sheet. Cover and chill pastry while preparing pears or up to 1 day.
• Fill large skillet with ice and water; set aside. Stir sugar, 1/4 cup water, and corn syrup in heavy 10-inch-diameter nonstick ovenproof skillet over low heat until sugar dissolves. Increase heat and boil until syrup is dark amber color, occasionally swirling and brushing down sides of skillet with wet pastry brush, about 5 minutes. Remove from heat; whisk in butter, then vanilla-bean seeds and ginger (caramel will bubble up). Arrange pears, cut side down and overlapping, in circle in skillet, placing a few around edge, if necessary. Place skillet over medium heat. Cook until pears are tender and syrup thickens enough to coat spoon, about 23 minutes. Place hot skillet atop ice in large skillet to cool pear mixture quickly. (Can be made 4 hours ahead. Let stand at room temperature.)
• Preheat oven to 375°F. Place puff pastry round atop pear mixture in skillet; tuck in edges around pears. Bake tart until pastry is puffed and golden, about 35 minutes. Cool tart completely in pan at least 1 hour and up to 6 hours.
• Preheat oven to 375°F. Rewarm tart in oven 8 minutes. Place platter atop skillet. Using oven mitts, hold skillet and platter together and turn over, releasing tart. Serve tart with whipped cream.