Almond Pear Tartlets Recipe

5 1
Almond Pear Tartlets Recipe
Almond Pear Tartlets Recipe photo by Taste of Home
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Almond Pear Tartlets Recipe

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5 1
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Although they're quick to fix, you'll want to savor these pretty pastries slowly. Delicately spiced pears are complemented by an almond sauce and a crispy crust. Be prepared to share the recipe.—Marie Rizzio, Interlochen, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 large 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

Directions

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 15x10x1-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.
Originally published as Almond Pear Tartlets in Taste of Home August/September 2000, p29

  • 1 large 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
  1. 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.
  2. On an unfloured surface, roll each pastry into a 4-in. circle. Place in an ungreased 15x10x1-in. baking pan. Top each with pear slices. Combine the cinnamon, ginger and remaining sugar; sprinkle over pears.
  3. 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.
Originally published as Almond Pear Tartlets in Taste of Home August/September 2000, p29

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