Freshly sliced pears and your favorite fruit preserves, mingle with browned butter in a puff pastry crust to create this tasty, easy pear and preserves tart.
It’s Friday Pie Day once again! We celebrate on the last Friday of every month by baking. This week I’m doing my annual doctors' visits and trying to work from home. It’s been crazy busy so I sent my daughter out to the grocery store and said, “Check out the fruit and bring me something I can bake into a pie, please.” She returned with four beautiful fat pears, not quite enough for a full size pie but plenty for a puff pastry tart, and then some.
Ingredients
1 sheet ready rolled puff pastry - Mine weighed 8.6 oz or 245g.
2 large pears, sliced thinly1/4 cup or 60g unsalted butter
About 1/4 cup or 120g preserves of your choice (I used my cherry lemon preserves.)
Method
Thaw your puff pastry if it’s frozen and then lay it out flat on a piece of baking parchment or a silicone liner.
Preheat your oven to 425°F or 218°C.
Score your puff pastry with the tip of a sharp knife about 1 inch or 2.5 centimeters from the edge.
Slice the pears into thin wedges and then remove the seeds.
Start laying the pear slices inside the scored line on your pastry, overlapping as you go. Depending on the size of your puff pastry sheet (and pears) you might not need all of the slices. I used about 1 1/2 pears.
Heat the butter in a small pan until it starts to bubble and foam rises to the top. Skim the foam off as it forms. Continue to heat the butter until it starts to brown and then remove it immediately from the stove. We want browned butter, not burned butter and it will continue to darken from the heat of the pot.
N.B. It was too dark in my kitchen to take decent photos but I wasn't at all worried because whenever I use browned butter in a recipe, I like to send folks over to my friend, Kayle, the Cooking Actress. She's got a great how-to for browning butter. She puts browned butter in All The Things, both sweet and savory.
Use a spoon to drizzle the browned butter all over the pear slices.
Spoon the sweet preserves of your choice over the pears.
Bake in your preheated oven for 15-18 minutes or until the pastry is puffy and golden brown.
Remove from the oven and leave to cool for about 20 minutes before serving, to allow the sweet runny juices to thicken up. My puff pastry somehow sprung a leak and some of the sticky juice ran out onto the silicone mat, which is why we use those things or parchment. They make clean up so much easier!
Enjoy!
My friend and creator of Friday Pie Day, Heather, over at All Roads Lead to the Kitchen has made a gorgeous blushing apricot pie with fresh apricots and strawberries to share today. You need to go and see that beauty!
I am pleased to join her on the last Friday of each month for pie and crust recipes, techniques, tools of the trade, and other inspiration.
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