1 package puff pastry squares
4 ripe but firm Bosc pears, peeled, cored, and halved
1 bottle white wine such as Sauvignon Blanc
? cup sugar
2 Tbsp lemon juice
1 tsp vanilla
1 cup blanched slivered almonds
½ cup sugar
1 large egg
1 egg white
1 tsp vanilla extract
6 Tbsp margarine, room temperature
1 Tbsp flour
¼ cup apple jelly or apricot jam
1.To poach the pears: In a large pot, combine wine, sugar, lemon juice, and vanilla, and bring to a simmer. Add the pears to the simmering liquid. Bring to a simmer again and cook for 10–15 minutes, until the outer edges of the pears are translucent. Let the pears cool in poaching liquid. They can be used immediately or refrigerated for later use. The longer the pears sit in the liquid, the more flavor they will absorb.
2. To prepare the tart shells: Preheat oven to 425°F. Slightly defrost the puff pastry squares and ease them into 8 4-inch tart pans (preferably with removable bottoms). Place pie weights or beans on the dough to prevent the crust from puffing up. Bake for about 15 minutes.
3.To prepare almond cream: In a food processor fitted with the metal blade, pulse the almonds and sugar until the almonds are finely ground. Add the eggs and vanilla and pulse until combined. Add the margarine and flour and mix until everything is incorporated.
4. To assemble the tarts: Lower oven temperature to 350°F. Spoon a generous amount of almond cream into the prebaked tart shells. Remove the pears from the poaching liquid and pat dry with paper towels. Lay each pear on a cutting surface and cut length-wise into thin slices, taking care not to pull the slices apart. With a spatula, transfer the sliced pear to the tart, laying it on top of the almond cream. The pear will cover most of the cream. Repeat until all the tart shells are filled.
5. Place the tart shells into the preheated oven and bake for about 35 minutes, until the almond cream is golden and puffed.
6. For glaze: Warm up the jelly or jam in a microwave or in a saucepan over a low flame. Spoon a teaspoon of warm jelly onto each tart. Allow the tarts to cool and remove from pans. Serve immediately at room temperature or refrigerate for later use.
This recipe is part of a contest "7 Amateur Chefs- Recipe Contest" click here to view the other entries.
This recipe appeared in Kosher Scoop Issue 7, Dec 2011. Mishpacha Magazine