I love tart recipes as you can see the wonderful fruit unlike a pie .. so I was so pleased when I came across this recipe for a pear tart that looks so fantastic, it would be so perfect for that Sunday lunch time dessert or maybe you would love to make it for Thanksgiving as an alternative dessert to pumpkin pie
This great recipe has been brought to you by Entertaining With Beth on YouTube , thanks for sharing it with us
Here below is the recipe and the video tutorial to watch both from the YouTube channel
1 round store-bought puff pastry sheet
1/2 cup (120 ml) unsweetened apple sauce
¼ tsp (1.25ml) cinnamon
2 ripe red pears
1 tbsp (15 ml) sugar
2 tbsp (30 ml) apple jelly, heated in microwave to become liquefied (:30)
powdered sugar for garnish
FOR WHIPPED CREAM:
2 cups (480 ml) heavy cream or heavy whipping cream
2 tbsp (30 ml) powdered sugar
1 tsp (5 ml) vanilla extract
Preheat oven to 400F (200C).
Roll out puff pastry on a rimless cookie sheet lined with pre-cut brown parchment paper. Place a plate that has been floured on top of the pastry that is at least 1-2 inches smaller than the pastry round.
Score around the perimeter of the plate to create at least a 1-2” “crust”. Mix the apple sauce and cinnamon. Spoon this mixture across the center circle creating a base for your tart. Do not go into the crust area.
Slice off all sides of the pears, avoiding the core, in 1 slice motions. You will have 2 large sides (the hips of the pear) and 2 smaller sides, and you will be left with the rectangular core.
Put the hip cut pears flat side down and slice very thin, 1/8” thick slices. Keep the sliced order and arrange the pear slices exactly as they are creating an escargot pattern around the tart.
The reserve the smaller pear cuts to create a splayed pear fan for the center. Do this by slicing the pear ¼” from the top of the pear, leaving the top intact so that you can create a fan-side cut. Place that in the center and fill in your overall design with any other of the pear slices.
Sprinkle the sugar atop all the pear. Then beat 1 egg well in a small bowl and with a pastry brush only the crust very lightly with the egg wash, being careful not to get the egg in to the score cut or your pastry won’t puff up.
Bake for 30-35 mins until pastry are golden brown and puffed up.
Allow to cool slightly, and then brush the pears with the apple jelly for a nice shiny finish.
For whipped cream combine all ingredients in a bowl and whisk vigorously for 10-15 mins with a wire whisk until soft peaks form, or whip with an electric mixer.
Transfer paper and tart in one motion to a round cutting board/cheese board.
Slice into wedges and serve with homemade whipped cream. Enjoy!