Tuesday 30 April 2013

Pear and Cranberry Tartlets

Here is an interesting and easy to prepare dessert of puff pastry topped with a pear half and cranberries that's oven baked to cook. These are wonderful accompanied by cream or crème fraîche.

As you can see, though they are easy to prepare these look great and are ideal for a stress-free dinner party, or even as a dessert for a sit-down family meal.

Pear and Cranberry Tartlets

Serves: 4
Pear and Cranberry Tartlets: Classic easy to make tartlets of puff pastry squares topped with halved pears and cranberries that are oven baked to cook


375g (14 oz) pack of ready-rolled puff pastry (defrost if frozen)
2 large, ripe, pears, peeled, halved lengthways and cored
25g (1 oz) dried cranberries
25g (1 oz) unsalted butter, chilled and diced
milk, to glaze
3 tbsp granulated sugar
pouring cream, or crème fraîche, to serve


Pre-heat your oven to 220ºC (425ºF, Gas Mark 7) and place a non-stick baking tray inside to heat up.

Lightly-flour a work surface and unroll the pastry. Using a sharp knife, cut into 4 squares. Place a pear half in the centre of each pastry square then divide the cranberries between the squares.

Scatter over the diced butter then brush the edges with a little milk. Mix the granulated sugar with the cinnamon and sprinkle over the top.

Carefully slide the tarts onto the hot baking tray and return to the oven. Cook for about 35 minutes, or until the pastry is golden brown and crisp and the pears are tender and lightly coloured.

Serve warm, accompanied by cream or crème fraîche.

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