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Almond Pear Tartlets
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1 egg, lightly beaten
1/2 cup plus 6 tablespoons sugar, divided
3/4 cup heavy whipping cream
2 tablespoons butter, melted
1/2 teaspoon almond extract
1 package (10 ounces) frozen puff pastry shells, thawed
2 small ripe pears, peeled and thinly sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/2 cup slivered almonds, toasted, optional
In a small saucepan, combine the egg, 1/2 cup sugar, cream and butter. Cook and
stir until the sauce is thickened and a thermometer reads 160°. Remove from
the heat; stir in extract. Cover and refrigerate. On an unfloured surface,
roll each pastry into a 4-in. circle. Place in an ungreased 15-in. x 10-in. x
1-in. baking pan. Top each with pear slices. Combine the cinnamon, ginger and
remaining sugar; sprinkle over pears. Bake at 400° for 20 minutes or until
pastry is golden brown. Sprinkle with almonds if desired. Serve warm with
chilled cream sauce.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |