Tuesday, 26 May 2015

easy pear tarts



Flipping through an old cookbook one night, I came across this recipe. It looked easy as it needed only a handful of ingredients, all of which I happened to have on hand. And having all the ingredients needed for a recipe on hand doesn't happen very often for me. Do you sometimes find yourself running to the supermarket, clothes and hair covered in flour while you're in the middle of baking a cake, simply because you've run out of butter? Or eggs? Haha yeah, it's not a good feeling (this may, or may not have happened to me on a countless number of times).



Anyway, I came across this recipe and had to try it out. Caramelised pears? Me pleaseeeeeee.





It was just as easy as it looked - simply caramelise your pears, spread your almond meal concoction on puff pastry squares, place said caramelised pears on top, then bake. And then you take them out of the oven and eat them. With out without icecream, pastries hot or cold. Take your pick. They taste good either way.




Pear Tarts
makes 4

2 pears
1 tbsp maple syrup
25g butter, melted
1 sheet puff pastry, thawed

Filling
40g butter
1/4 tsp vanilla
2 tbsp castor sugar
1 egg yolk
2 tbsp flour
1/2 cup almond meal

Preheat oven to 180C. Peel pears, cut in half lengthways and remove core. Combine maple syrup and melted butter in a small bowl. Place the pears in a small baking dish with the cut side facing down. Generously brush with the maple syrup and butter mixture and bake for 15 minutes or until just tender. Save the juices.
Meanwhile, make the filling by combining all ingredients together in a small bowl and beating until light and fluffy. Cut the puff pastry into four squares and place onto a baking tray lined with baking paper. Spoon rounded tablespoons of the filling onto the puff pastry squares, leaving a 2cm border on all sides. Place one pear onto each square cut-side down and fold pastry in towards the centre to form a raised border. Brush pear and pastry with reserved juice and bake for 25 minutes or until lightly browned. Serve warm and with icecream or custard.

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