The holidays are all about family, and nothing brings all the generations together like food! In Homespun Holidays we explore recipes perfect for new family traditions, shareable plates for your next holiday get-together, and small-batch desserts and sides for more intimate gatherings.
Recipe for 8:
- 1 sheet of frozen puff pastry (defrosted on the counter for 20 minutes)
- 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar (divided use)
- 2 tablespoons whole raw almonds
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon almond extract
- ¼ teaspoon lemon juice
- 2 Harry and David Royal Riviera Pears
- 1 egg (beaten)
Preheat the oven to 400, and line a baking sheet with parchment paper.
Roll the puff pastry out on a floured counter to make it about 1” wider in all directions.
Use a pizza cutter to cut out 8 equal-sized rectangle pieces of dough.
Move each dough rectangle to the baking sheet. Use a fork to prick holes all over the dough, avoiding the edges and leaving a 1/4” inch border so that the edges of the pastry will puff up.
In a small food processor, blitz the flour, 1 tablespoon of the sugar, the almonds, and the salt. Add the almond extract and lemon juice once the mixture is powdery, and blend again.
Peel and thinly slice each pear into 5 slices per quarter of a pear.
Place 2 teaspoons of the almond mixture on the dough rectangles, spreading it out but avoiding the edges by 1/4-inch. Repeat with all of the dough rectangles.
Lay 5 slices of pear (which is 1/4 of a pear) onto each dough rectangle. Sprinkle the remaining tablespoon of sugar on top of the sliced pears.
Finally, beat the egg with a generous splash of water, and use a pastry brush to spread it on the edges of all of the tarts.
Bake the tarts for 16-17 minutes. Let them cool for 10 minutes before serving.
Recipe Notes: To make this for two, use only 2 pieces of dough and half a pear, and reserve the remaining almond mixture in the freezer for another day. The bake time is the same for 2 tarts.