![]() Allow to cool and serve warm or at room temperature. 1 round store-bought puff pastry sheet cup (120 ml) unsweetened apple sauce teaspoon (1. Loosen the tarts with a metal spatula so they don't stick to the paper. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Sprinkle the apples evenly with the sugar and dot them with the butter.īake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Roll out puff pastry into a 12-inch square. Lightly grease a 12 cup muffin tin with nonstick cooking spray. Preheat an oven to 400F, and place an oven rack in the middle position. ![]() Season to taste with kosher salt and black pepper, then stir in the beaten egg. Bake tart in oven for 18 to 22 minutes or until puff pastry is golden brown and pear and sugar have caramelized. Using a fork, mash together the ingredients until combined. Finished with a drizzle of melted chocolate, these delicious little cups are guaranteed to impress your guests Read more. Arrange and gently press slices of pear into puff pastry and top each slice with a sprinkle of brown sugar. These delightful dessert treats feature tender, puff pastry cups filled with an amazing combination of marshmallow crème, whipped topping and instant espresso. Add the pears to the bowl and toss to coat them in the spice mixture. In a large bowl, whisk together the lemon juice, cinnamon, cloves, cardamom and ginger until combined. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Place puff pastry onto a baking sheet lined with parchment. Ingredients 1 frozen puff pastry sheet (17 -ounce package), thawed 2 firm-ripe Bosc pears, peeled, halved lengthwise and cored 1 tablespoon fresh lemon. Transfer the pastry to a baking sheet and refrigerate until ready to use. Slice the apples crosswise in 1/4-inch-thick slices. Remove the stems and cores with a sharp knife and a melon baller. Peel the apples and cut them in half through the stem. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples. This recipe is both elegant and uncomplicated, making it a delightful addition to any special occasion. ![]() Line 2 sheet pans with parchment paper.Ĭut each sheet of puff pastry into 4 squares. Pear tart tatin is a stunning dessert that pairs flaky puff pastry with irresistible caramelized pears.
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