Pear puff pastry tarts
Pear puff pastry tarts is a recipe with fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g puff pastry (frozen)
- butter (for the cups)
- flour (for working)
- 4 pears (ca. 600 g)
- 1 EL lemon juice
- 200 g Taleggio (or soft cheese; e.g., Camembert)
- 2 Eggs
- 80 ml whipping cream
- 150 g Sour cream
- Salt
- pepper (from the mill)
- nutmeg
- 1 TL dried thyme
- fresh thyme (for garnish)
Instructions
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1.
Thaw the puff pastry laid side by side.
-
2.
Preheat the oven to 200°C fan.
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3.
Butter 12 small cups (e.g., a muffin tin). Roll out the dough on a floured surface to about 4 mm thickness and cut into squares of 10-12 cm. Place in the cups and press lightly so that the pastry edges point up.
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4.
Wash the pears, remove cores and dice the flesh. Mix with lemon juice. Remove rind from the cheese and cube it. Whisk eggs with cream, sour cream, salt, pepper, nutmeg and thyme. Stir in the cheese and spread over the pastry squares. Distribute pear pieces on top, press lightly and bake for about 25 minutes until golden brown. Serve garnished with fresh thyme if desired.
