Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Puff Pastry Pear Tarts

on August 26, 2014

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This dessert is as easy as 1. 2, 3.  Puff pastry is the best thing since sliced bread. I always keep a box in my freezer, because you can pull a dessert together fast. For this recipe you can use apples with maybe some caramel sauce. Really just anything that’s in season or that looks good to you. Steve loves pears so that’s what I’m using here. First I take the frozen box of puff pastry and thaw it overnight in the frig. You want to keep the dough cold. I have 2 baking sheets lined with parchment paper. I lay one sheet of the pastry  out on the counter and cut it in half, giving you four halves per box.

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With a small knife, I score a line, but not cutting all the way through. I do this all the way around the edge about 2 inches in from the outer edge. This will allow for a boarder that will puff up around the fruit. I have four pears that I have peeled and cored and let sit in a bowl with some  fresh lemon juice. This way the  pears won’t turn brown until I’m ready to lay them out on the pastry sheets.

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In a small sauce pan I have 1 stick of unsalted butter that I’ve melted along with 1/4 cup of dark brown sugar, Light or dark is fine. Once that’s melted and mixed together well, I’ll start laying the pear slices out onto one of the pastry sheets.

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I take a pastry brush and brush the sugar butter mixture over the pears of all 4 halves. I do a little something different here and this is totally optional. I sprinkle a little chili powder all over the top of the sugar butter mixture to add a bit of heat to the mix. So you get a sweet heat flavor. You could even use some cayenne pepper if you wanted.

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What I like to do is put 2 of the halves in the oven at one time, and keep the other two trays ready in the frig to go in next. This will ensure they will bake evenly only using one of the racks in my oven. Now if you’re lucky enough to have a duel oven, then don’t be scared, you can do them all at once. They will bake at 400 degrees for about 20-25 minutes.  While this is baking on the top of the stove I have 1/2 a cup of fig jam. It’s really sweet and when you brush it over the pastry and fruit after it’s done baking, it will put a glossy shine and will allow the Turbinado sugar to adhere to the top.

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When the tarts come out of the oven brush on the fig jam over the fruit and all the edges,and sprinkle on the Turbinado sugar.

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That’s all there is to it. I’d say that’s pretty easy. Serve with some sweetened whipped cream and you have an elegant dessert that was no trouble at all.

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