PUFF PASTRY COURONNE WITH POACHED PEARS
Any variety of firm-ripe pears works in this recipe, but Anjou will hold up especially well when poached. You will need a kitchen torch or a broiler setting on your oven to finish off the tart; the crackly sugar layer has just the right crunch over the soft fruit and creamy filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Yield Makes one 10-inch tart
Number Of Ingredients 15
Steps:
- Make the pastry cream: Bring milk, heavy cream, vanilla seeds and pod, and 2 1/4 teaspoons granulated sugar to a gentle simmer in a medium saucepan over medium heat. Remove from heat; discard vanilla pod.
- Meanwhile, whisk remaining 2 1/4 teaspoons granulated sugar and the cornstarch in a large bowl. Whisk in egg yolks. Gradually add one-third of the hot milk mixture, whisking constantly. Whisk in half the remaining milk mixture, then return the entire mixture to saucepan. Cook, stirring constantly with a rubber spatula, until thickened, about 2 minutes.
- Strain pastry cream through a fine sieve into a bowl. Whisk in butter. Press plastic wrap directly onto surface to prevent a skin from forming. Let cool completely. Refrigerate until ready to use.
- Make the poached pears: Bring granulated sugar, 3 1/2 cups water, and vanilla seeds and pod to a boil in a medium saucepan over medium heat. Add pears. Reduce heat to medium-low. Cover with a round of parchment, and cook until pears are just tender when pierced with the tip of a sharp knife, about 30 minutes. Let pears cool in syrup, about 1 hour.
- Meanwhile, make the tart shell: Roll out puff pastry to a 10-by-11-inch rectangle on a lightly floured surface. Press an inverted 10-inch fluted tart pan into the pastry to cut out a round. Using a paring knife, score a 9-inch circle (without cutting all the way through) inside the round, making a 1-inch border. Prick inner circle all over with a fork. Brush outer edge with egg wash. Slide pastry onto a parchment-lined baking sheet, and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees. Bake pastry until puffed and golden brown, about 20 minutes. Let cool.
- Assemble the tart: Remove pears from syrup using a slotted spoon, and cut into 1/2-inch-thick slices. Spread pastry cream onto inner circle of tart shell. Fan pears and tangerine over top, alternating every 2 pear slices with a tangerine segment. Sprinkle with superfine sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 inches from sugar topping. Move flame back and forth until sugar melts and turns golden brown. (Alternatively, heat broiler and bake pie on top rack until sugar starts to brown, about 2 minutes.)
POACHED PEAR PUFF PASTRY
Pears poached in sweet vanilla cinnamon liquid. The pears are chilled overnight in poaching liquid. The following day, pears are encased in puff pastry and baked until crisp and golden brown.
Provided by Maryanne Cabrera
Categories Dessert
Number Of Ingredients 10
Steps:
- Prepare cartouche, also known as parchment paper lid.*
- Slice off about ¼-inch from bottom of pear to create a stable flat surface. Core pears from the bottom. Peel pears, leaving stems intact. Set aside.
- In a medium heavy-bottomed sauce pot bring combine water, sugar, honey, cinnamon sticks, and vanilla bean. Bring to a boil and reduce to a simmer.
- Gently submerge pears on their side in pot. Cover with cartouche. Simmer for about 15 minutes, flip pears halfway through cooking, until pears are tender. NOTE: Be careful not to overcook pears. Pears will continue to "cook" after simmering.*
- Remove pot from heat. Cool pears to room temperature in the poaching liquid. Transfer to airtight container and let pears soak in liquid overnight in fridge.
- In a small bowl, whisk together egg, heavy cream, and salt until smooth. Set aside.
- Preheat oven to 400°F.
- Remove chilled pears from poaching liquid. Place pears on paper-towel lined plate. Set aside. NOTE: poaching liquid can be discarded or saved for other applications.
- Unroll or unfold thawed puff pastry sheet. Cut out four squares to cover bottom of pears. Slice remaining sheet into ½-inch wide strips.
- Place pears on a parchment lined baking sheet. Brush pears all over with egg wash. Encase bottom of pear with square puff pastry.
- Beginning at the bottom, wrap puff pastry strip around pear, leaving stem exposed. Repeat with remaining pears. Space pears at least 3-inch apart from each other.
- Lightly brush puff pastry exterior with egg wash. Bake for 30 minutes until puff pastry is golden brown.
- Allow to cool for 5-8 minutes. Transfer to serving plate. Garnish with drizzle of honey or dust with powdered sugar before serving. Enjoy warm!
PUFF-PASTRY POACHED-PEAR PIE
This pie takes its inspiration from a classic French pithiviers. Use the scoring method described below, and in our step-by-step photos, as a jumping-off point to make any design you'd like. The pears can be made up to five days ahead and stored in their poaching liquid, covered, in the refrigerator. For even deeper flavor, try replacing half of the sugar with pure maple syrup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Combine wine, sugar, cinnamon sticks, star anise, and vanilla seeds and pod in a medium saucepan; cook over high, stirring, until sugar is dissolved, 1 to 2 minutes. Add pears; if not completely covered in liquid, add water as needed. Bring to a boil, then reduce heat to low and cover with a piece of parchment, pressing it directly on surface of pears; simmer until tender to the tip of a knife, 20 to 30 minutes. Transfer pears to a heatproof bowl, then increase heat to high and boil liquid until reduced to 2 cups. Pour liquid over pears; refrigerate until cool, about 30 minutes.
- On a lightly floured piece of parchment, roll out one piece of puff pastry about 1/8 inch thick. Using an inverted bowl or cake pan, cut out a 10-inch round with a sharp knife or pastry wheel (save scraps for another use). Transfer to freezer until firm but pliable, about 15 minutes. Repeat with second piece of puff pastry.
- Use a small cookie cutter or pastry tip to stamp out a 1-inch-diameter steam vent in center of first round (this will be your top). Gently press an inverted bowl or 9-inch cake pan into center of round to create a border. Freeze until firm but still pliable, 15 to 20 minutes. With a paring knife, score 8 ovals with leaflike points from center of vent out to border to create "petals," being careful not to cut all the way through dough. Score each petal to make veins. Add additional flourishes, if desired.
- Preheat oven to 375 degrees with a rack in lower third. Remove pears from liquid; slice each half into thirds. Remove second dough round from freezer and shingle with pears, leaving a 1-inch border; transfer to refrigerator.
- Separate egg; whisk white in a small bowl. In a separate bowl, whisk yolk with cream. Brush border of bottom round with egg white, and lay top round over it, pressing to adhere. With the back of a paring knife, score around edges at a slight angle in 1/4-inch increments. Refrigerate 20 minutes.
- Remove pie from refrigerator and brush with yolk-cream mixture. Bake, rotating once, until puffed and very golden, 45 to 50 minutes (if browning too quickly, tent with foil). Let cool 20 minutes before slicing and serving, with ice cream.
POACHED PEAR TARTLETS WITH BRANDY SABAYON
Categories Fruit Juice Egg Dessert Bake Poach Pear Brandy Fall Cinnamon Phyllo/Puff Pastry Dough Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 tartlets
Number Of Ingredients 12
Steps:
- Trace outline of 1 pear half onto a piece of parchment paper. Cut out pear template. Set template aside.
- Mix 5 cups apple juice, brown sugar, molasses, ginger, cinnamon and nutmeg in heavy large saucepan. Cover and bring to simmer. Add pears and return mixture to simmer. Reduce heat. Cover and simmer slowly until pears are tender when pierced with knife, about 20 minutes. Using slotted spoon, transfer pears to plate. Boil poaching liquid in saucepan until reduced to generous 1 cup, about 25 minutes. Set aside.
- Preheat oven to 375°F. Line baking sheet with parchment paper. Place cold pastry on work surface. Using template as guide, cut 8 pear shapes from pastry. Place pastry cutouts on prepared baking sheet. Brush with egg glaze; sprinkle each with 1/2 teaspoon sugar. Bake until pastry is golden, about 15 minutes. Cool on baking sheet.
- Transfer 1/2 cup pear poaching liquid to large metal bowl. Whisk in egg yolks and 2 tablespoons brandy. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, beat until sabayon is thick and foamy and thermometer registers 160°F, about 4 minutes. Remove bowl from over water. (Pears, poaching liquid, pastries and sabayon can be prepared 1 day ahead. Store pastries in airtight container. Cover pears, poaching liquid and sabayon separately and refrigerate. Before serving, bring poaching liquid to room temperature. Rewarm sabayon in glass bowl in microwave on high for about 1 minute, whisking every 10 seconds.)
- Preheat oven to 350°F. Rewarm pastries in oven for 5 minutes. Place 1 pastry on each plate. Arrange 1 poached pear half off-center atop each pastry. Spoon reduced poaching liquid around pastries. Spoon sabayon atop pears.
More about "poached pear puff pastry food"
POACHED PEARS IN PUFF PASTRY - PLANTBASED MAGAZINE
From plantbasedmag.com
Estimated Reading Time 50 secs
POACHED PEARS IN PUFF PASTRY
From parade.com
Occupation EditorEstimated Reading Time 1 minServings 4Total Time 1 hr
RED WINE POACHED PEARS IN PUFF PASTRY | REDPATH SUGAR
From redpathsugar.com
PUFF PASTRY RED-WINE-POACHED PEAR TARTLETS - THE …
From telegraph.co.uk
MOSCATO POACHED PEARS WRAPPED IN PUFF PASTRY
From fifteenspatulas.com
PUFF PASTRY POACHED PEARS + SPICED WINE CARAMEL
From thekitchenmccabe.com
10 BEST PUFF PASTRY PEAR DESSERT RECIPES | YUMMLY
From yummly.com
POACHED PEARS WITH PUFF PASTRY - A TASTE OF KOKO
From atasteofkoko.com
POACHED PEAR PACKAGES RECIPE - FOOD REPUBLIC
From foodrepublic.com
QUICK AND SIMPLE: JACQUES PEPIN’S BARTLETT PEARS IN PUFF …
From ediblesanfrancisco.com
POACHED PEARS IN PUFF PASTRY • FOOD - FRANKIE MAGAZINE
From frankie.com.au
POACHED PEARS IN PUFF PASTRY BED (LIKE PLANTING FALL BULBS)
From sprinklebakes.com
HOW TO POACH PEARS - THE BAKE SCHOOL
From bakeschool.com
PUFF PASTRY COURONNE WITH POACHED PEARS FOOD- WIKIFOODHUB
From wikifoodhub.com
POACHED PEARS IN PUFF PASTRY - ZIPPINGAROUND.COM
From zippingaround.com
POACHED PEAR RECIPE WITH PUFF PASTRY | VITACOST BLOG
From vitacost.com
POACHED PEARS AND NUTELLA PASTRIES - LET THE BAKING BEGIN!
From letthebakingbegin.com
POACHED PEAR MELBA NAPOLEON IN A PUFF PASTRY | | DINING OUT
From dining.staradvertiser.com
PEAR PUFF PASTRY | JACQUES PéPIN COOKING AT HOME - YOUTUBE
From youtube.com
RECIPE: TASTY PASTRY PUFF POACHED PEARS & HOMEMADE HONEY SYRUP
From foodcooking.info
POACHED PEAR TARTS - BAKING FOR FRIENDS
From bakingforfriends.com
BRIE & PEAR SAVORY PUFF PASTRY RECIPE - MAMA LIKES TO COOK
From mamalikestocook.com
HONEYED PEARS IN PUFF PASTRY - SPRINKLE BAKES
From sprinklebakes.com
STUFFED PEARS IN PUFF PASTRY | TASTEMADE
From tastemade.com
POACHED PEAR TARTS - PINTEREST
From pinterest.ca
POACHED PEARS IN PUFF PASTRY - CALIFORNIA MILK
From realcaliforniamilk.com
APPLE CIDER POACHED PEARS IN CINNAMON SUGAR PUFF PASTRY
From bakerita.com
MINI PEAR PIES RECIPE | PEAR RECIPES | PBS FOOD
From pbs.org
RED WINE POACHED PEARS IN PUFF PASTRY - FMITK
From fmitk.com
PORT POACHED PEARS IN PASTRY WITH CARAMEL FILLING
From sugarwithspiceblog.com
HONEY-POACHED PEARS IN PUFF PASTRY - DEBBIE MACOMBER
From blog.debbiemacomber.com
EASY POACHED PEAR RECIPES - CHOWHOUND
From chowhound.com
PUFF PASTRY STAR ANISE POACHED PEARS RECIPE BY CHEF SHANE SMITH
From thetaste.ie
10 BEST HEALTHY POACHED PEARS RECIPES - YUMMLY
From yummly.com
HONEY PUFF PASTRY PEARS | INJOHNNYSKITCHEN
From injohnnyskitchen.com
POACHED PEARS IN PUFF PASTRY – MICHELLESIPSANDSAVORS
From michellesipsandsavors.com
RED WINE POACHED PEARS IN PUFF PASTRY | WINE POACHED PEARS, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love