Are you looking for a quick little dessert to prepare during the work week? Look no further, this recipe can be made even faster if you use purchased refrigerated pie dough.Ingredients for Crust:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter
8 to 9 tablespoons ice water
Ingredients for Topping:
4 Comice or Bartlett pears, peeled, halved, cored and thinly sliced
1/2 cup plus 2 teaspoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Directions for Crust:
1. In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.
2. Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.
3. On lightly floured surface, roll out one pastry disc to 1/4-inch thickness. Using a 3 & 1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.
4. Heat oven to 425 degrees.
Directions for Topping:
1. Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.
2. Bake for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.
Adapted from a recipe in Family Circle Magazine.
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter
8 to 9 tablespoons ice water
Ingredients for Topping:
4 Comice or Bartlett pears, peeled, halved, cored and thinly sliced
1/2 cup plus 2 teaspoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Directions for Crust:
1. In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.
2. Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.
3. On lightly floured surface, roll out one pastry disc to 1/4-inch thickness. Using a 3 & 1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.
4. Heat oven to 425 degrees.
Directions for Topping:
1. Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.
2. Bake for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.
Adapted from a recipe in Family Circle Magazine.
2 comments:
where in the h#ll do you come up with all of this moogie mojo cooking juice? bottle it - i want some
Lady P, Some days I can spend hours and hours in the kitchen, baking and cooking multiple recipes. And then there are days that I just don't give a rat's butt if I do anything at all. Yesterday was a cooking/baking day, today is not. Go figure.
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