Individual Pear Tarts
Pear season starts in the late summer and goes through winter, with different pear varieties peeking throughout. The pears we feature in this recipe are Bosc and Anjou, which are known as late fall and winter fruits. They are great for snacking, too. As a bonus, pears are an anti-aging fruit and full of fiber!
Pear desserts are an unusual surprise in the fall when apples and pumpkins are featured so heavily.
This elegant Individual Pear Tart recipe is a riff on the more common apple tart. Once these easy tarts are glazed, they look like they could be in a fancy patisserie shop window!
The Individual Pear Tarts start by carefully slicing the pears thinly lengthwise. Place the sliced pears in a large bowl filled with water and oranges. Microwave, steep, drain and toss with remaining filling extract, syrup, and spices.
Next, roll out the puff pastry sheets into a larger square on a floured surface or parchment paper. Cut each sheet into 6 rectangles (equaling 12 pieces of pastry). Place the pears on top of the pastry rectangles, arranging them neatly as shown. Chill the tarts.
Keeping the pastry cold helps create those incredible layers!
Working quickly, paint the egg mixture all over exterior of the chilled Individual Pear Tarts with a pastry brush. The egg wash will help create a welcoming crust.
Sprinkle the demerara sugar generously over the tarts. Bake until golden brown. Remove the Individual Pear Tarts from the oven and brush gently with the warm preserves. Using a spatula, transfer to a cooling rack.
The Individual Pear Tarts are easy for beginners. No special tools are needed.
Individual Pear Tarts
ingredients:
- 4 pears (2 Bosc, 2 red Anjou)
- 1 orange, quartered
- 1 tablespoon of vanilla extract
- ¼ cup of maple syrup
- ½ teaspoon of each cinnamon and nutmeg
- 1 package of thawed puff pastry, Pepperidge Farm recommended
- 1 egg, beaten with 1 tablespoon of water
- ½ cup of demerara sugar
- ¾ cup of orange marmalade or apricot preserves, warmed
instructions:
How to cook Individual Pear Tarts
- Prepare two baking sheets with parchment paper.
- Carefully slice the pears thinly lengthwise or use a mandolin.
- Place orange quarters in a large microwave safe bowl filled with water. Carefully add the sliced pears. Microwave for 6-8 minutes. Steep the pears in the warm citrus water for a few minutes. Fully drain the water from the pear mixture. Discard the citrus. Toss the pears with remaining filling extract, syrup, and spices. Set aside while preparing the puff pastry.
- Roll the pastry into two slightly larger 10" square on a floured surface or parchment paper. Cut each sheet into 6 rectangles (equaling 12 pieces of pastry). Place the rectangles on the parchment paper, 6 pieces per sheet.
- Place the pears on top of the pastry rectangles, arranging them neatly as shown. Chill the tarts for 30 minutes.
- Preheat the oven to 400F. Apply the egg mixture all over exterior of the tarts. Sprinkle the demerara sugar generously over the tarts. Bake for 20-25 minutes, or until golden brown. Remove from the oven and brush the tarts gently with warm preserves. Using a spatula, transfer to a cooling rack.
NOTES:
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