When ready to serve, drizzle each slice with caramel, if desired. Use a sharp knife to cut the tart into about 6 slices. Serve: Remove tart from tart pan and transfer to a plate or serving dish.Make the caramel: Stir together the caramel ingredients in a small bowl.The combination of the graham flour in the crust and the creamy texture of the pears and caramel. Place a rimmed serving platter over the tart and carefully and quickly invert the skillet. Tarts Caramel Pear Tart with Graham Shortbread Crust Recipe. Loosen the pastry from the sides of the pan using a wooden spoon or spatula. Remove from oven and sprinkle lightly with ground cinnamon (I sprinkled mine through a colander, but you could also use a sifter.). Place the skillet on the prepared baking sheet and bake until the crust is golden brown, about 25 to 30 minutes. I did not do this because I knew I was going to add cinnamon and caramel, but it’s an option. Note: The pears will not brown in the oven unless you coat them with apricot jam first. Place the tart in the oven and broil about 2 minutes. Use a knife to cut small slits into the top of the pastry. When you get to the middle, simply take two pear slices, turn the narrow sides up, fold the two slices together, and place them in the center. Then place the puff pastry over the pears, tucking in the excess pastry. Continue this process around the edge of the tart and spiral your way toward the center (see photos below). Allow to cool enough to handle, then remove one slice, gently squeeze it with a paper towel to remove excess liquid, and place it against the crust with the narrow edge down into the cashew cream. ![]() Microwave pear slices for about 1 minute 30 seconds on high. Slice each half into thin wedges, about 1/4-inch thick (see photos), place them into a shallow bowl, and squeeze lemon juice over them to prevent browning. Wash and peel one pear, cut it in half, then remove the core.
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