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. They are simple and so delicious! As the seasons progress, try substituting apricots, plums and nectarines for the pears!
Ingredients
PreparationIngredients
- 1 egg Add to list
- 1 tablespoon water Add to list
- 1 package Aussie Bakery frozen puff pastry, 3 sheets thawed Add to list
- Hazelnut Praline (recipe follows) Add to list
- 3 semi-ripe pears (red Bartletts are a colorful contrast) Add to list
- 1/2 cup demerera or turbinado sugar mixed with 1 teaspoon cinnamon Add to list
Hazelnut Praline
- 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
- 1 egg Add to list
Preparation
In a small bowl, beat the egg well with the water, and set aside. (This is called an “egg wash” and is used in most pastry baking, not only to act as a sealing “glue” but also to glaze the top during baking and give a glossy finish to the dish.)
Unfold the pastry sheets on a work surface. Cut each sheet into four squares and brush lightly with the egg wash. Spoon about 2 tablespoons of the praline onto the center of each square, spreading into a 2-inch circle.
Cut the stem and blossom end off of each pear. Cut the pears into quarters lengthwise and remove the center core. Cut each quarter in 1/8-inch slices crosswise, keeping the 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 the cinnamon sugar. Fold the edges of the pastry up around the filling, leaving the pears mostly exposed and brush the outside of the pastry lightly with egg wash. Sprinkle with more cinnamon sugar. Place the pastries on a parchment paper-lined baking sheet.
Bake for 20 to 25 minutes in a 425° F oven, or until the pastry is deep golden brown. Let cool for 5 minutes and sprinkle with powdered sugar. You may add a few berries for garnish. (Organic frozen berries still taste like summer!) Serve with Fran’s Raspberry Sauce for a perfect finish.
Hazelnut Praline
Combine well.
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.
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.