Individual Pear Tartlets Recipes

RUSTIC PEAR TART

Steps:

• To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
• Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
• Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

PEAR TARTLETS

Steps:

• Heat oven to 400°F. Cut pastry into 4 squares. On ungreased cookie sheet, place pastry squares.
• Peel pear, and cut into quarters; remove seeds. Slice each pear quarter into very thin slices. Arrange pear slices over pastry squares, leaving 1/2-inch border.
• Bake about 20 minutes or until pastry is puffed and browned. Spread 1 tablespoon preserves over top of each warm tartlet to cover pears. Cool on cookie sheet 10 minutes before serving.

PEAR TART

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

WARM BRIE AND PEAR TARTLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
• Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
• Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

INDIVIDUAL PEAR TARTLETS

Steps:

• Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper. On work surface sprinkled with 3 tablespoons flour, roll puff pastry to 1/8-inch thickness. Cut into 6 (4-inch) rounds. Cut additional shapes, such as leaves or stars, from scraps. Place rounds on 1 cookie sheet and shapes on second cookie sheet. Refrigerate 10 minutes. Bake rounds 7 minutes; cool. (Do not prebake additional shapes.)
• In large bowl, mix brown sugar, cinnamon, allspice, melted butter and lemon juice. Gently stir in pear slices.
• Arrange pear slices in concentric circles on prebaked rounds, stacking pears about 2 inches high; insert 2 skewers in top of each tart to secure pears. Drizzle with any remaining sugar mixture from bowl.
• Bake tarts and shapes 15 minutes or until shapes are puffed and golden brown. Remove shapes to cooling rack. Bake tarts 10 minutes longer or until golden brown and slightly caramelized.
• To serve, place tarts on dessert plates. Garnish with baked pastry shapes, sweetened whipped cream and nutmeg.