
Roasted Pear Tarts
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Ingredients
- Roasted Pear
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 vanilla bean
- 4 medium pears, peeled, halved and cored
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons unsalted butter
- Pastry Cream
- 1 cup whole milk
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 vanilla bean, split lengthwise, seeds scraped
- Pinch of salt
- Pastry
- 1 sheet of frozen (and defrosted) puff pastry
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
Directions
For Puff Pastry
Cut one sheet of frozen (and defrosted) puff pastry into roughly 3x3 inch squares and set aside.
For Roasted Pear
- Preheat oven to 375°F.
- Place sugar in a small bowl. Using a thin, sharp knife, split the vanilla bean lengthwise and scrape out seeds. Stir the seeds into the sugar.
- Arrange pears in a large baking dish, cut-side up. Drizzle lemon juice evenly over pears, then sprinkle with sugar. Pour water into dish. Place a dollop of butter on each pear.
- Roast pears for 30 minutes, brushing them occasionally with pan juices. Turn pears over and continue roasting, basting occasionally, until tender and caramelized, roughly 25 to 30 minutes.
- Cool and thinly slice each pear lengthwise. Set aside.
For Pastry Cream
- In a medium saucepan, combine milk, half of the sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar.
- Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking constantly, until it thickens, about 2 minutes. Remove and discard vanilla bean.
- Transfer to bowl of a stand mixer fitted with paddle attachment. Add butter and beat on medium speed until butter melts and the mixture cools.
- Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours.
Assembly of Tarts:
- Preheat oven to 350°F. Line a baking sheet with parchment. Place squares of puff pastry on parchment lined pans.
- Whisk egg yolk lightly with a fork and brush the whole square with eggwash.
- Spread about 1 ounce of pastry cream on each pastry square. Leave a ½ inch rim for the borders. Arrange thinly sliced pears on top of pastry cream.
- Place baking sheet on middle shelf of preheated oven and bake for 25 minutes.
- Remove tray from the oven, increase heat to 400°F, lightly dust tarts with sugar and return tray to oven for a further 8 minutes. Watch that pastry does not burn, take them out earlier if needed.
- Place tarts on a cooling rack to cool. Serve warm or cold.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.
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