On the first day of Christmas my true love sent me a Partridge in a Pear Tree.
Making homemade desserts can be intimidating if you are not a trained pastry chef. Solution, my Apple Pear Tartelette. When the apples and pears are ripe it’s time to pick & prepare. This tart is also a great last minute “I’m entertaining tonight dessert.” And, once you’ve made this a couple times you’ll want to strut your pastry 101 skills and whip it up in front of your guests. Enjoy!
Warm Apple Pear Tartlette
Makes six servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1/4 cup unsalted sweet butter
1 Tablespoon all-purpose flour
2 Tablespoons water + 2 Tablespoons white pure cane sugar
2 Tablespoons brown sugar
1 teaspoon vanilla
2 medium size Granny Smith apples; peeled, cored and sliced + 2 medium size gala or a sweeter apple; peeled, cored and sliced + 2 Bartlett pears, peeled, cored and sliced
¼ teaspoon cinnamon
pinch ground nutmeg
1 store bought frozen puff pastry shells, baked
Preheat sauté pan to medium temperature.
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a simmer. Reduce temperature and let simmer two minutes. Cool and mix with sliced apples.
Optional:
Add 2 Tablespoons cranberries or toasted walnuts to apple filling.
In center of baked puff pastry, top with warm apple and pear filling. Serve with freshly whipped cream or ice cream.
