Puff Pastry Pear Tart

February 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

1 tablespoon unsalted butter, softened
¼ cup sugar in the raw
½ teaspoon cinnamon
¼ teaspoon nutmeg, freshly grated
1 sheet frozen puff pastry, thawed
2 Bosc pears, peeled, cored, quartered and sliced thin
¼ cup sugar
2 tablespoon unsalted butter, cut in cubes
Juice and zest of 1 lemon

DIRECTIONS

Preheat oven to 375°F and lightly butter a baking sheet. Set aside.

Sprinkle a work surface with sugar-in-the-raw and spices and roll out puff pastry about 18 inch thick, turning once to coat both sides. Place puff pastry on baking sheet and using the tip of a pairing knife create a ½ inch border around the entire sheet. Prick pastry all over with a fork (to prevent pastry from puffing up) and place baking sheet in freezer until pastry is chilled well, about 15 minutes. Once chilled, arrange pear slices on puff pastry (in whatever design you like), sprinkle with sugar and place cubed butter on top. Finish by adding juice and zest of 1 lemon. Bake in oven for 20 minutes or until golden brown. Serve warm.

Caramel Almond Pear Tart

February 3rd, 2011 § 0 comments § permalink

Makes 1 long rectangular tart

INGREDIENTS

For pie dough

1 sweet pie dough recipe
1 teaspoon fresh ginger, grated
1 teaspoon nutmeg, freshly grated
1 teaspoon cinnamon

For filling

1½ cups sugar
½ cup pear juice
½ cup heavy cream
1 tablespoon butter
1 tablespoon honey
1 teaspoon vanilla
1 cup almonds, chopped
2 Bosc pears, peeled, cored, halved, and sliced

DIRECTIONS

To make this dough, use sweet pie dough recipe, and add ginger, nutmeg, and cinnamon to dough. Flatten into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes. Remove dough from refrigerator, and let come to room temperature, 5 to 10 minutes so dough rolls out easily.

Roll out dough on lightly floured surface. Transfer to a long rectangular tart shell with removable bottom. Trim edges, and refrigerate for another 30 minutes.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 17 minutes. Remove foil and beans and set aside. Maintain oven temperature.

In a medium heavy bottomed pan, combine sugar and pear juice, and bring to a boil. Do not stir. Using a pastry brush, wipe any sugar from sides of pan, so sugar does not burn. Once sugar begins to melt, the caramel color will become a deep amber. Reduce heat to medium, slowly whisk in heavy cream, and mix until smooth. Remove from heat, and add butter, honey, and vanilla, and combine. Add chopped nuts, and combine.

Arrange sliced pears on tart shell, and spoon caramel nuts on top. Bake for 20 minutes or until golden brown.

Pear Cardamom Ginger Chutney

November 19th, 2010 § 0 comments § permalink

Makes 3 cups

This cranberry sauce alternative is exotic and decadent while still remaining seasonal and partners with turkey exceptionally well. This sweet and spicy chutney will wow your Thanksgiving guests with tingling delight!

INGREDIENTS

3 cups fresh cranberries
2 medium Bosc pears (any variety will do), peeled, cored and chopped medium
1 cup light brown sugar
3 cardomom pods
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
1 tablespoon orange zest
2 tablespoons citrus vinegar
½ cup freshly squeezed orange juice
1 cup water

PREPARATION

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes.

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