Pear and Hazelnut Praline Puff Pastry Tarts
Pears and hazelnuts make such a lovely winter combination. Look for hazelnut butter in the peanut butter section at PCC. These tarts require no rolling or forming in a tart pan.
- 1 cup hazelnut butter (like peanut butter, made from hazelnuts) Add to list
- 1/4 cup brown sugar Add to list
- 2 tablespoons brandy or cognac (optional) Add to list
- 2 eggs, divided Add to list
- 1 tablespoon water Add to list
- 1 package frozen puff pastry, 3 sheets thawed Add to list
- Hazelnut Praline (recipe follows) Add to list
- 3 firm-ripe pears (red Bartletts are a colorful contrast) Add to list
- 1/2 cup demerara or turbinado sugar mixed with 1 teaspoon cinnamon Add to list
- Powdered sugar, for sprinkling Add to list
Preheat oven to 425Â° F. Line baking sheets with parchment paper.
To make hazelnut praline, combine hazelnut butter, brown sugar, brandy or cognac and 1 egg. Mix well and set aside.
In a small bowl, beat remaining egg with water, and set aside. (This is called an egg wash.)
Unfold pastry sheets on a work surface. Cut each sheet into four squares and brush lightly with egg wash. Spoon about 2 tablespoons praline into the center of each square, spreading into a 2-inch circle.
Cut the stem and blossom end off of each pear. Cut pears into quarters lengthwise and remove center cores. Cut each quarter in 1/8-inch slices crosswise, keeping slices together as best you can. Using a spatula or a table knife, place one (sliced) pear quarter in the center of each of the pastry squares, fanning them lightly.
Sprinkle generously with cinnamon sugar. Fold edges of the pastry up around the filling, leaving pears mostly exposed. Brush outside of the pastry lightly with egg wash. Sprinkle with more cinnamon sugar. Place pastries on prepared baking sheets.
Bake for 20 to 25 minutes, until pastry is deep golden brown. Let cool for 5 minutes and sprinkle with powdered sugar.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 28, 2009.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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