Best Pear Almond Tartlets Recipes

Almond Pear Tartlets image

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts :

Pear-Almond Tartlets image

Yield Serves 6

Number Of Ingredients 7

3/4 cup water
1/4 cup sugar
1/2 vanilla bean, split lengthwise
3 firm but ripe small Bosc pears, peeled, halved, cored
1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten to blend (for glaze)
12 1/8-inch-thick slices almond paste (about 3 ounces)

Steps:

Combine water and sugar in medium skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Add pear halves, cover and simmer 6 minutes. Turn pears over; simmer until just tender, about 6 minutes longer. Using slotted spoon, transfer pears to plate. If necessary, boil syrup until reduced to 3 tablespoons; reserve.
Preheat oven to 400°F. Line large baking sheet with foil. Roll out pastry on floured surface to 17 x 11-inch rectangle (scant 1/8 inch thick). Cut into six 4 1/2 x 5 1/2-inch rectangles (reserve remainder for another use). Cut off 1/2-inch-wide strip from each long side of rectangles, then cut off 1/2-inch-wide strip from each short side. Brush strips with egg glaze. Place 2 long strips, glazed side down, atop long edges of each rectangle. Place short strips, glazed side down, atop short edges; trim to fit.
Transfer pastries to prepared baking sheet. Top each pastry with 2 slices almond paste. Thinly slice each pear half crosswise; fan slightly. Place 1 pear half in center of each pastry, arranging to fit.
Bake tartlets until crusts are golden, about 25 minutes. Transfer to plates. Rewarm reserved syrup; brush over pears. Serve warm or at room temperature.