Leaving a 3/4″ border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. In a small mixing bowl, combine the melted butter, brown sugar, ginger, vanilla extract, and cinnamon, mixing well. Gently transfer the pastry to your prepared baking sheet. Cut a rectangle about 7″ wide by 10″ long, or so that the puff-pastry is about 3/4″ wider than the pear slices on each side. Place the puff pastry on a clean, lightly-floured work surface.Line a large baking sheet with parchment paper. Any coarse sanding sugar will work (raw, turbinado, etc.), but this is the one I reach for most often.įind all of the exact measurements and recipe instructions below. demerara sugar: for some last-minute sparkle.vanilla: to intensify all the other flavors.I love using fresh ginger here, but for a more mild flavor, you can also use half as much ground ginger. ginger and cinnamon: these warming fall spices pair wonderfully with the pears.butter and brown sugar: for a sweet glaze with butterscotch and caramel notes.You’ll want to choose a firm, sweet variety such as Bosc or Anjou that will hold their shape through baking. pears: of course! The stars of this tart.Store-bought frozen pastry works well (look for an all-butter version if you can find it!), and homemade puff pastry would take this tart to a whole other level. puff pastry: the flaky, buttery base of this tart.This pear tart comes together quickly with just 8 ingredients. The ingredients for this pear puff pastry tart
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