Ginger Pear Puff Pastry Tart Recipes

EASY PEAR PUFF PASTRY TART RECIPE

Steps:

• Start making your pear puff pastry tarts by preheating your oven to 200°C (375°F).
• Using a small bowl, combine the brown sugar, cinnamon powder, ground cardamom, nutmeg, and salt. Set aside.
• Unroll the puff pastry on a flat surface and cut it into 9 (almost equal) portions.
• Place them on top of a tray lined with a baking sheet, then brush each portion with the beaten egg.
• Sprinkle some off the spices and sugar mixture, avoiding the sides of the pastry.
• Arrange a halved, sliced pear in the middle of the pastry.
• Sprinkle more of the sugar and spices mixture on top of the pear.
• Dot each pear with two bits of butter.
• Place the tray of pear puff pastry tarts in the middle of the oven for 18 to 20 minutes, or until the top has turned golden.
• Sprinkle some powdered sugar on your pear tart, if desired.
• Serve.

GINGER PEAR PUFF PASTRY TART

Steps:

• INSTRUCTIONS Preheat oven to 400 degrees. Place the puff pastry on a clean, lightly-floured work surface. Cut a rectangle about 6" wide by 10" long, so that the puff-pastry is about 3/4" wider than the pear slices on each side. Place the pastry on a parchment paper-lined baking sheet. Combine the butter, brown sugar, ginger, vanilla extract and cinnamon, mixing well. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. Leaving a 3/4" border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern. Brush the top of the pears with the remaining butter mixture, and sprinkle with the demerara sugar. Bake for 15-18 minutes or until the pastry is golden brown. Remove from oven and let cool for five minutes. Serve warm with vanilla ice cream or fresh whipped cream.

PEAR TARTE TATIN WITH VANILLA AND GINGER

Steps:

• Roll out pastry on lightly floured surface to 10-inch square. Trim edges, making 10-inch-diameter round; pierce round all over with fork. Slide onto rimless baking sheet. Cover and chill pastry while preparing pears or up to 1 day.
• Fill large skillet with ice and water; set aside. Stir sugar, 1/4 cup water, and corn syrup in heavy 10-inch-diameter nonstick ovenproof skillet over low heat until sugar dissolves. Increase heat and boil until syrup is dark amber color, occasionally swirling and brushing down sides of skillet with wet pastry brush, about 5 minutes. Remove from heat; whisk in butter, then vanilla-bean seeds and ginger (caramel will bubble up). Arrange pears, cut side down and overlapping, in circle in skillet, placing a few around edge, if necessary. Place skillet over medium heat. Cook until pears are tender and syrup thickens enough to coat spoon, about 23 minutes. Place hot skillet atop ice in large skillet to cool pear mixture quickly. (Can be made 4 hours ahead. Let stand at room temperature.)
• Preheat oven to 375°F. Place puff pastry round atop pear mixture in skillet; tuck in edges around pears. Bake tart until pastry is puffed and golden, about 35 minutes. Cool tart completely in pan at least 1 hour and up to 6 hours.
• Preheat oven to 375°F. Rewarm tart in oven 8 minutes. Place platter atop skillet. Using oven mitts, hold skillet and platter together and turn over, releasing tart. Serve tart with whipped cream.