This dessert consists of pears poached in a sweet mixture, puff pastry, and a caramelized topping. The recipe starts off with being poached in water with sugar, vanilla bean, lemons, and cinnamon. Once the pears have been poached, they are placed on top of puff pastry that has been folded in a way to create a border. Before placing this in the oven you use an egg wash and brown sugar mixture for the topping.
Pull Together:
6 cups water (give or take)
2/3 cups sugar
1 tablespoon cinnamon
1 vanilla pod, cut in half and seeds scraped out
1/2 of lemon, juice
4 ripe pears
1 sheet of puff pastry
1 egg beaten
8 tsp brown sugar
8 tsp heavy cream
Steps:
1. To start off, we will poach the pears, in a medium pot, add water, sugar, cinnamon, vanilla pod, lemon, and cinnamon. Peel the pears and place them in the water, add in enough water to cover the tops of the pears. Bring to a roiling boil, turn down and maintain a low boil, stirring occasionally. Cook until you can poke a knife through easily, about 20-30 minutes.
2. Once the pears are done, place them in a bowl to cool. While the pears are cooling, prepare the puff pastry, and preheat your oven to 375F. Dust your work surface with some flour and roll out a rectangle ¼″ thick. Divide your rectangular-shaped puff pastry into 8 small rectangles. With a sharp knife,
cut an “L” into 2 opposing corners, don’t cut all the way but leave a ½-inch in two corners. Brush with the beaten egg. Pick up the cut corners of the pastry, cross them over each other (one over, one under), and lay them flat (now on opposite sides). Brush the tops of the pastry with the egg wash and put the prepared pastries in the refrigerator to chill.
3. While the pastry is chilling, prepare the pear filling. Peel the pears and split them in half lengthwise, core them, and slice them into ¼″ slices.
4. Take the pastry shells out of the fridge and set them on your work surface, place one pear half in the center of each tart. Then sprinkle with a teaspoon of brown sugar and a teaspoon of double cream per tart. Bake in the preheated oven for 20 minutes or until pastry is golden.
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