Pear And Pistachio Puff Pastry Tartlets Recipe
Servings: 1
Ingredients
- 3 sm Pears, peeled, halved, cored
- 1 c. Essencia or possibly other sweet dessert wine
- 1/2 x Vanilla bean
- 2/3 c. Shelled unsalted pistachios, (about 3 ounces)
- 1/2 c. Sugar
- 3 Tbsp. Unsalted butter, room temperature
- 1 lrg Egg
- 2 x Frzn puff pastry sheets, (one 17 1/4-oz package), thawed
- 1 x Egg, beaten to blend, (glaze)
- Â Â Finely minced pistachios
- Â Â Fresh mint leaves
Directions
- The 1970s saw perhaps the biggest change in cooking in this century. Which's when a group of talented young chefs in France came up with "nouvelle cuisine," emphasizing fresh ingredients, elegant presentation, and interesting and unusual combinations of foods and flavors. American chefs quickly imported it and made it into something uniquely their own. For our take on this landmark in contemporary cooking, we've shaped purchased puff pastry into individual tartlet, filled them with pistachio frangipane and sliced pears, and topped it all off with a sweet-wine glaze.
- Combine pear halves and 1 c. dessert wine in heavy medium saucepan. Scrape in seeds from vanilla bean; add in bean. Bring wine to boil. Reduce heat, cover and simmer till pears are just tender, turning occasionally, about 10 min. Using slotted spoon, transfer pear halves to paper towels and drain well. Boil pear poaching liquid in saucepan till reduced to 2 Tbsp., about 7 min. Set glaze aside.
- Finely grind 2/3 c. unsalted pistachios and sugar in processor. Add in unsalted butter and egg; blend just till filling is combined. (Can be prepared 1 day ahead. Cover pears and nut filling separately and chill. Cover glaze and let stand at room temperature.)
- Unfold pastry sheets on work surface; press out folds. Using 4 1/4-inch scalloped round cookie cutter, cut out four rounds from each sheet. Using 3 1/2-inch round from cookie cutter, cut out one 3 1/2-inch round from each of four rounds (reserve 3 1/2-inch rounds for another use); set pastry rings aside. Brush egg glaze over outer edges of four 4 1/4-inch solid rounds. Pierce rounds all over with fork. Top each with one pastry ring.
- Transfer pastries to baking sheet. Freeze 15 min. (Can be prepared 1 day ahead; cover and keep frzn).
- Preheat oven to 375 F. Bake pastries 10 min, piercing centers with fork if centers rise. Remove from oven. Reduce oven temperature to 350 F.
- Spoon 1/4 of nut filling into center of each pastry. Slice pear halves and arrange atop filling, covering completely. Bake till pastries are golden, about 20 min. Cold pastries at least 30 min and up to 1 hour. Brush pears with glaze. Sprinkle minced pistachios around pears.
- Garnish with fresh mint leaves and serve.
- 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 915g | |
| Calories 1679 | |
| Calories from Fat 554 | 33% |
| Total Fat 63.75g | 80% |
| Saturated Fat 27.2g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 486mg | 162% |
| Sodium 161mg | 7% |
| Potassium 1278mg | 37% |
| Total Carbs 207.05g | 55% |
| Dietary Fiber 16.9g | 56% |
| Sugars 161.52g | 108% |
| Protein 23.11g | 37% |
