Hello Fall. Misty mornings, cooler evenings, cozy sweaters, more cuddling…and comfort food.
Yesterday, at the grocery store, there was a very ripe mesh bag of small Anjou Pears in the discount fruit bin. I love that bin. I brought them home with the intention to bake them into a spiced tart. This morning, my vision came into delicious fruition.
It was delicious. So delicious that my cupkeiki actually wanted seconds-and there’s ginger in it. So I suppose that’s saying a lot.
1 sheet of puff pastry (I use Peppridge Farm)
6 small, ripe anjou pears, sliced thinly and core removed.
4 Tbs. Salted butter
2tsp. Ground cinnamon
1. Tsp. Ground ginger
A tiny splash vanilla extract
2 tsp. Brown sugar
Sliced, slightly toasted almonds-for sprinkling
Sugar for sprinkling
Preheat oven to 400F.
On a lightly floured surface roll out pastry to about 11x11inches. Place wax paper on a baking sheet and then puff pastry on top of wax paper.
Melt butter in a small bowl or ramekin, add spices and sugar and mix well. Brush about 2Tbs. butter mixture on to pastry leaving a border. Layer pear slices across buttered middle and brush remaining butter across the top. Bake in oven for about 15min or until pastry edges are golden. Open oven, pull pastry out slightly (enough to not burn yourself) and sprinkle pears with sugar and then resume baking for 3-5 min. Remove from oven, let cool slightly and sprinkle with toasted almond slices-as desired.
This could be served with some whipped cream or Greek style yogurt but we enjoyed it as is.