Pear Tartlets Food

PEAR TARTLETS

Steps:

• Heat oven to 400°F. Cut pastry into 4 squares. On ungreased cookie sheet, place pastry squares.
• Peel pear, and cut into quarters; remove seeds. Slice each pear quarter into very thin slices. Arrange pear slices over pastry squares, leaving 1/2-inch border.
• Bake about 20 minutes or until pastry is puffed and browned. Spread 1 tablespoon preserves over top of each warm tartlet to cover pears. Cool on cookie sheet 10 minutes before serving.

RUSTIC PEAR TART

Steps:

• To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
• Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
• Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

PEAR TARTLETS

Steps:

• Thaw puff pastry for at least 30 minutes (or according to package directions).
• Preheat oven to 400 degrees F.
• Dice pears and place in small bowl.
• Mix in cinnamon and sugar.
• Using a 3" biscuit cutter, cut 3 circles from each sheet - 12 circles total.
• Spray muffin tins.
• Place circles in prepared muffin tins and spoon pear mixture into each one.
• Bake for about 10-15 minutes or until pastry is puffy and light brown.
• Place raspberries or kiwi slices on top of tartlets and serve.
• Ntoe for Vegan use your favorite Vegan pastry dough.

PEAR TART

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

PEAR AND MARZIPAN TARTLETS

Steps:

• Preheat oven to 200c, 400f, gas mark 6. Place the Cordial in a saucepan with 120ml water, bring to a simmer. Peel and halve the pears, remove the core and pips. Place in the syrup and poach for approx 10 minutes, turning half way through, until just cooked. Remove the pears, bring the cooking liquid to a boil and allow to reduce for 5-10 minutes until syrupy.
• Roll out the pastry to approx 4mm thick. Cut into 10cm circles. Place on a baking sheet. Knock up the edges and score to get a line 1/2cm from the edge with a sharp knife.
• Cut the pear into slices, leaving the stalk end intact. Divide the marzipan into even pieces, place on the pastry circles. Fan out the pears on top of the marzipan. Brush with the syrup. Cook for approx 20-30 minutes until the pastry is risen and golden. Serve with a drizzle of the remaining syrup with Greek yoghurt or cream.

PEAR TART

Steps:

• Preheat the oven to 375 degrees. On a lightly floured surface, roll dough to a 12-inch round. Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides. Refrigerate while you prepare almond cream (frangipane).
• In a food processor, pulse almonds and sugar until finely ground. Add butter, egg, flour, salt, and extract and process until well combined.
• Spread 1/4 cup jam over bottom of tart shell. Spread almond filling over; chill 15 minutes. Arrange pear slices on top, fanning them out. Place on a rimmed baking sheet. Bake 40 to 45 minutes or until crust is golden brown and almond cream is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan. Melt remaining jam and brush over tart. Cool before serving.

PEAR TART

Steps:

• Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
• Squeeze the juice out of the lemon and combine with water in a bowl.
• Slice pears by cutting into quarters. Cut out core and slice crosswise in 1/4 inch thick slices. Put into lemon water while you finish cutting pears. Drain well in colander when done.
• Place pears in a large skillet with rest of the ingredients (excluding almonds) and cook for about 10 minutes, stirring frequently on medium heat.
• Remove pears with a slotted spoon from hot pan to a bowl and cool completely.
• Add in almonds and then reduce liquid to about half the volume and cool separately.
• Spread pears evenly over crust. Brush syrup over pears.
• Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.

BLUE CHEESE AND PEAR TARTLETS

Steps:

• Pre-bake phyllo shells according to package directions. Set aside to cool.
• Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

PEAR-ALMOND TARTLETS

Steps:

• Combine water and sugar in medium skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Add pear halves, cover and simmer 6 minutes. Turn pears over; simmer until just tender, about 6 minutes longer. Using slotted spoon, transfer pears to plate. If necessary, boil syrup until reduced to 3 tablespoons; reserve.
• Preheat oven to 400°F. Line large baking sheet with foil. Roll out pastry on floured surface to 17 x 11-inch rectangle (scant 1/8 inch thick). Cut into six 4 1/2 x 5 1/2-inch rectangles (reserve remainder for another use). Cut off 1/2-inch-wide strip from each long side of rectangles, then cut off 1/2-inch-wide strip from each short side. Brush strips with egg glaze. Place 2 long strips, glazed side down, atop long edges of each rectangle. Place short strips, glazed side down, atop short edges; trim to fit.
• Transfer pastries to prepared baking sheet. Top each pastry with 2 slices almond paste. Thinly slice each pear half crosswise; fan slightly. Place 1 pear half in center of each pastry, arranging to fit.
• Bake tartlets until crusts are golden, about 25 minutes. Transfer to plates. Rewarm reserved syrup; brush over pears. Serve warm or at room temperature.

WARM BRIE AND PEAR TARTLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
• Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
• Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.