12/2/2023 0 Comments Harry and david pear tart recipe![]() Be sure you don’t leave too much space between the pieces. That way, the longer pieces will line up nice and upright. Try to use the smaller outside pieces of pear first, as a bit of a base. Be sure the larger end of the pear is closer to the traced line, and have the pears overlap. Next, begin layering your pear inside the center of the dough. I was a little skeptical at first that tracing a thin border would create the puffed edges, but it really worked. I would have preferred the dough’s width be about 8″, and then the 1″ border would have made for a much more narrow tart. This 1″ border will cause the ends to puff up around the filling when cooking, and create edges around the pears. Be sure not to go all the way through the dough. The Pepperidge Farm dough was about 9″ square, and I traced a border of about 1″ around it with a butter knife. Once the pears are cut, unfold the dough, placing it on a parchment paper lined cookie sheet. Next, place the pear flesh side down, and slice lengthwise about 1/8 to 1/4 inch thick. Then, use a paring knife and cut out the core. Slice the stem and very top off of the pears and then slice the pears in half lengthwise. It was not the size and shape I wanted, but it worked just fine.īefore you start cutting and layering, mix up the sugar and spice ingredients in a medium sized bowl and set aside. To make the pear tart, you just need five ingredients:Ģ Harry & David’s Organic Royal Riviera Pears (substitute different quality pears if you MUST…)ġ sheet Frozen Puff Pastry Dough (a rectangle that is about 12 x 8 is ideal)ġ teaspoon cinnamon (I improvised and did 3/4 tsp cinnamon 1/4 tsp all spice)įor the tart “crust”, I went with a frozen puff pastry dough from Pepperidge Farm. Though Harry & David did provide the pears for this post and the below giveaway, I have been a loyal customer personally as well on a corporate level for years. Harry & David’s 80th anniversary is next year, and they still use all natural grafting methods, instead of genetically modifying the seeds. These pears are included in just about every Harry and David gift basket, and like most tree fruit, they’re not genetically modified (non-GMO). Harry & David’s organic Royal Riviera pears were just the ticket. They need to be perfectly ripe, sweet, juicy, and healthy. The most important ingredient for the tart, of course, is the pears. I then paired three different dessert wines, and euphoria ensued. My friend Linda gave me this easy, 5 ingredient recipe that came out perfectly. I asked friends for a pear tart recipe, something to remind me of the one I had when in Paris. When Harry & David asked if I’d like to host a giveaway (end of this post) of one box of their organic Royal Riviera pears during the holidays, I knew it would be a great excuse to make an easy but delicious dessert, and pair it with some sweet wines. Another magical touch.While any day is a good day for dessert, a holiday is the best excuse to enjoy it with a dessert wine. Once you’ve filled it all in, it does resemble a delicate flower. Starting from the outer edge of the crust, you simply place the wedges with their thin sides towards the center. ![]() He recommends arranging the slices of pear into the shape of a rose. Jacques Pepin has a gift for making food beautiful. Guests might think you’ve rolled out your own pie dough or used a special puff pastry. A bit of butter and sugar applied to the bottom of the tortilla transforms it into a crunchy yet light base for the pears. Yes, the same flour tortilla that we use for quesadillas or to sop up chile verde. Jacques decided to use an ingredient that many of us have in our pantries, the flour tortilla, for the crust. I have often made this pear tart, after finding it several years ago in Jacques Pepin’s More Fast Food My Way. You take fresh pears, 5 other ingredients, about 10 minutes of prep time, bake it for half an hour and poof! A beautiful dessert is on your table, waiting for a round of applause. ![]()
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