Pear and Hazelnut Tarts with Cinnamon and Brandy
Yield: Makes 12 tarts
Puff pastry makes these tarts so simple to make. The scent, as they bake, of fruit and spice will fill your house with joy!
- 1 egg Add to list
- 1 tablespoon water Add to list
- 1 package Aussie Bakery frozen puff pastry, (3 sheets) thawed Add to list
- 6 ripe pears, quartered lengthwise, cored and each quarter cut in slices Add to list
- 1/4 cup sugar combined with 1 tablespoon ground cinnamon Add to list
- Brandy or Cognac Add to list
In a small bowl, beat the egg well with 1 tablespoon of 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 a sheet of pastry onto a lightly floured cutting board and roll it out gently to make a square about 10x10 inches. Cut the pastry into four squares. Repeat this with the other sheets of pastry.
Place each pastry square on a parchment paper lined baking sheet and put about 2-3 tablespoons of the hazelnut filling in the center of each and spread it into a 2-inch circle. Top the hazelnut filling with 1/4 to 1/2 of a pear for each tart and sprinkle generously with the cinnamon sugar. Drizzle each with a little brandy.
Fold the edges of the pastry up around the filling, leaving the pear slices mostly exposed and brush the outside of the pastry lightly with egg wash.
Bake for 20 to 25 minutes in a 400° F oven, or until the pastry is deep golden brown. Serve with crème fraiche, whipped cream or ice cream.
For Hazelnut filling
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired December 15, 2007
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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