Dessert

Pear tarts

pear tarts
6 Item
35M

Ingredients

Method

1.Have the butter at room temperature to soften.
2.Preheat hot oven to 220°C (200°C fan forced). Line a large oven tray with baking paper.
3.Put the pastry sheet on a board. Cut the pastry in half. Cut each half into three rectangles, about 8cm x 12cm (3¼-inches x 4¾-inches). Place the pastry rectangles on the oven tray, about 2.5cm (1-inch) apart.
4.Put the soft butter in a small bowl with the caster sugar and egg yolk. Stir with a wooden spoon or rubber spatula until the ingredients are mixed well. Stir in the ground almonds and extract.
5.Spread an equal amount of the almond mixture over each pastry rectangle, leaving a 1cm (½-inch) border around the edges.
6.Wash and dry the pears. Stand one pear upright on a board and slice thinly on two sides until you reach the core. Repeat with the remaining pear. Or, if you have a V-slicer or mandoline, place the guard on the pear and slice thinly on two sides and repeat with the remaining pear. Overlap pear slices on top of the almond mixture.
7.Melt the extra butter. Using a pastry brush, brush the pear lightly with the melted butter and sprinkle with the extra caster sugar.
8.Put the tarts in the oven and bake for 12 minutes or until the pastry is puffed and browned.
9.Warm the jam in a microwave safe bowl in microwave on HIGH (100%) for about 15 seconds. Brush pears with jam. Dust the tarts with sifted icing sugar before serving.

This recipe would also work really well with apple. serving idea

Note

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