Pear Tarts With Caramel Sauce
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Pear Tarts With Caramel Sauce
  Tarts    Sauces    Pears  
Last updated 6/12/2012 12:50:01 AM. Recipe ID 11497. Report a problem with this recipe.
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      Title: Pear tarts with caramel sauce
 Categories: New, Text, Import
      Yield: 4 Servings
 
           Almond Cream:
    1/4 c  Unsalted butter,, softened
    1/3 c  Super fine sugar
      2 lg Egg yolks
    1/4 ts Amaretto or almond extract
      1 c  Ground almonds, (see note)
      1 tb Allpurpose flour
           Caramel Sauce:
    1/2 c  Brown sugar,, packed
      4 tb Unsalted butter
      2 tb Heavy cream
           Tarts:
      1 lb Puff pastry
      2 lg Ripe pears, peeled, cored,,
           -thinly sliced
      1    Egg yolk
      4    Sprigs mint
           Confectioners sugar,, for
           -serving
 
  To make the almond cream: In the bowl of an electric mixer or with a
  wooden spoon, beat the butter and sugar together until light and
  fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir
  in the ground almonds and flour until evenly mixed. The mixture
  should be the consistency of a thick paste.
  
  To make the caramel sauce: In a small sauce pan, combine the brown
  sugar, butter and cream. Bring the mixture to a boil and boil
  vigorously for 2 minutes, remove from the heat. Cover and keep warm
  at the back of the stove.
  
  To make the tarts: Preheat the oven to 400 degrees. On a lightly
  floured surface, roll out the pastry to a 1/8inch thickness and,
  using a plate or cardboard circle as a template, use a very sharp
  knife to cut four 7inch circles. Spread a circle of almond cream in
  the center of each, leaving a 1inch border. Fan the sliced pears out
  from the center of each tart, completely covering the almond cream
  but still leaving the border. Beat the egg yolk lightly with a fork
  and brush the border of the pastry with it (try not to let any yolk
  dribble down onto the cut edges of the pastry, otherwise it will not
  rise as high). Bake the tarts for about 20 minutes, until the edges
  are golden and the pastry is baked through. Remove from the oven and
  allow to cool for 5 minutes Place a sprig of mint in the center of
  each tart and sprinkle it with a little confectioners sugar. Serve
  warm, drizzled with the warm caramel sauce.
  
  Yield: 4 servings
  
  Note: to make ground almonds, freeze whole or sliced blanched
  almonds, then process them in a blender in short bursts, scraping
  down the sides as necessary, until they are evenly ground. Do not
  over process or allow them to get warm, otherwise they will turn into
  nut butter.
  




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Recipe ID 11497 (Apr 03, 2005)

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