Pear Puff Pastry Tarts

Makes 9

Kitchen Equipment

  • Cutting board, paring knife
  • Measuring spoons
  • Pastry brush
  • Pizza cutter
  • Small microwave-safe bowl
  • Cookie sheet, parchment paper
  • Wire cooling rack
  • Metal spatula

Ingredients

  • 1 sheet of frozen puff pastry, thawed
  • 1 ripe pear
  • 1 ½ Tbs. apple jelly
  • 1 – 2 Tbs. brown sugar to sprinkle

Instructions

  1. Preheat oven to 350°F
. Line baking sheet with parchment paper.
  2. Cut the puff pastry into 9 equal squares. Pizza cutter works well for this.
  3. The next few steps are a little tricky.  They’re easier if your pastry is nice and cold.  Take a sharp paring knife and cut a border about 1/4 inch or so along the inside edge of each square, leaving 2 opposite corners uncut.pastry folding
  4. Now fold cut corner A across to inside corner a,  then cut corner B across to inside corner b. You end up with little square tarts with double-layer edges and knotted corners, like these:  (though these already have the pears on, I forgot to take a picture before proceeding.  Ignore the pears for the moment and just focus on the pastry baskets)IMG_8145Lay tart shells on parchment-lined baking sheet and put them in the fridge for now.
  5. Peel, core and slice your pear. You want thin slices about 1 inch long.
  6. Put jelly in a small microwave-safe dish and microwave it for about 15 seconds until warm & runny.
  7. Remove pastry squares from fridge and brush the melted jelly on the puff pastry squares.
  8. Put slices of pear in the middle of the square.
  9. Brush the pear slices with melted jelly, then sprinkle with brown sugar.
  10. Bake 20 to 25 minutes, until golden brown on the edges. Remove from pan to cooling rack, serve warm. (These are best eaten soon after they’re made, before the pear makes the pastry soggy.)

Adapted from http://www.squidoo.com/pear-puff-pastry-tarts
but the recipe has since disappeared from the internet, so this might be the only place you’ll find it.IMG_8159

IMG_8182

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One thought on “Pear Puff Pastry Tarts

  1. Pingback: Lunch Club #4 / 2015 |

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