Please let me know if you make this Recipe by leaving a rating and review below. Refrigerate once cooled and then pop in a 300F oven to warm through and crisp up the puff pastry. Yes, you could absolutely make this tart ahead of time. I even pop the whipped cream on the board as well for an easy "dessert" station. It's also really easy to serve this way too because you can cut right on the board. There's something so rustic, yet refined about this type of presentation. Not only will it look better, but having them pre-cut is so much easier too! It helps to get the pre-cut parchment sheets. I like to serve this tart right on the parchment paper on a big cheese board. This will keep your pears from drying out, and create a wonderful pretty shine to your tart as well.Once your tart is fully baked and cooled, brush some heated apple jelly on the pears and tart crust.The oven needs to be at least at 400F for the puff pastry to puff up, and this also helps the pears become nice and tender too. You'll bake your tart at 400F for 30-35 minutes. Then sprinkle the top of the pears with sugar and brush the top of the puff pastry crust with egg wash. You'll have 4-5 quadrants of design depending upon the size of your pears, and then I like to add a few in the center as well. This is where keeping the pear slices in the same order will pay off. Arrange your overlapping pears in an "escargot" pattern. In order words, don't place the slices "out-of-order" since the gradation in size adds to the beauty of the tart.Then slice each pear hip into ¼" slices and then place them on the tart in an overlapping pattern, keeping the size graduation the same.To prepare the pears, slice off each "hip" of the pear. That one is actually better with canned or jarred pears! Step#4: Prepare the Pears The best Pear Tart Recipe for canned or jarred pears is my Pear Almond Tart Recipe. They have too much moisture in them and will prevent your puff pastry from rising to its full puffy potential. Can you use canned or jarred pears?įor this pear tart, I would not recommend jarred pears. I like to use red pears because I think they add a nice color to the tart once it is baked.īeing able to ask for the red pears by name is helpful if you wanted to call the store first to make sure they have them.
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