Dessert

Beth’s Easy Pear Tart | ENTERTAINING WITH BETH

Beth’s Easy Pear Tart | ENTERTAINING WITH BETH



Learn how to make an easy Thanksgiving Dessert Idea, my simple pear tart recipe is sure to impress! No kitchen gadgets needed!

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BETH’S EASY PEAR TART (for a printable version click here: http://bit.ly/2eP4Tsz)
Serves 8

INGREDIENTS:
1 round store-bought puff pastry sheet
1/2 cup (120 ml) unsweetened apple sauce
¼ tsp (1.25ml) cinnamon
2 ripe red pears
1 tbsp (15 ml) sugar
2 tbsp (30 ml) apple jelly, heated in microwave to become liquefied (:30)
1 egg
powdered sugar for garnish

FOR WHIPPED CREAM:
2 cups (480 ml) heavy cream or heavy whipping cream
2 tbsp (30 ml) powdered sugar
1 tsp (5 ml) vanilla extract

METHOD:
Preheat oven to 400F (200C).

Roll out puff pastry on a rimless cookie sheet lined with pre-cut brown parchment paper. Place a plate that has been floured on top of the pastry that is at least 1-2 inches smaller than the pastry round.

Score around the perimeter of the plate to create at least a 1-2” “crust”. Mix the apple sauce and cinnamon. Spoon this mixture across the center circle creating a base for your tart. Do not go into the crust area.

Slice off all sides of the pears, avoiding the core, in 1 slice motions. You will have 2 large sides (the hips of the pear) and 2 smaller sides, and you will be left with the rectangular core.

Put the hip cut pears flat side down and slice very thin, 1/8” thick slices. Keep the sliced order and arrange the pear slices exactly as they are creating an escargot pattern around the tart.

The reserve the smaller pear cuts to create a splayed pear fan for the center. Do this by slicing the pear ¼” from the top of the pear, leaving the top intact so that you can create a fan-side cut. Place that in the center and fill in your overall design with any other of the pear slices.

Sprinkle the sugar atop all the pear. Then beat 1 egg well in a small bowl and with a pastry brush only the crust very lightly with the egg wash, being careful not to get the egg in to the score cut or your pastry won’t puff up.

Bake for 30-35 mins until pastry are golden brown and puffed up.

Allow to cool slightly, and then brush the pears with the apple jelly for a nice shiny finish.

For whipped cream combine all ingredients in a bowl and whisk vigorously for 10-15 mins with a wire whisk until soft peaks form, or whip with an electric mixer.

Transfer paper and tart in one motion to a round cutting board/cheese board.

Slice into wedges and serve with homemade whipped cream. Enjoy!

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View Comments (35)

35 Comments

  1. Elijah Pasco

    November 2, 2016 at 11:10 pm

    Hi, Beth 🙂
    Thanks for making a lot of good recipes. It really helps me a lot at school 🙂 Hope to see more!

  2. Isabel Ortiz

    November 2, 2016 at 11:10 pm

    Hi Beth can you please make a video and make baklava it is a Armenian dessert

  3. Hannah Choi

    November 2, 2016 at 11:10 pm

    I love you beth! You are so amazing! Do you think you can make a homemade puff pastry video? Thanks for everything,

  4. Simple Sunday Afternoons

    November 2, 2016 at 11:10 pm

    Wow! I am glad I found you!

  5. Katie Hegwood

    November 2, 2016 at 11:10 pm

    can I come to your house for desert sometime?

  6. JETSETTER1401

    November 2, 2016 at 11:10 pm

    I love your philosophies of cooking! As always another stunning masterpiece! I finally set myself up with a google+ account so I can leave comments. You have inspired me tremendously in the culinary world!

  7. Damian Glenn

    November 2, 2016 at 11:10 pm

    can't wait til your back on kin, dxcited for the xmas videos!!

  8. Patricia G.G.

    November 2, 2016 at 11:10 pm

    Beth, your pear tart is like an piece of Art! How beautiful this is!
    It´s so elegant and very light, perfect with a cup of tea or coffee.

    Have a great day ,

    Patricia.

  9. Belen Martin

    November 2, 2016 at 11:10 pm

    Love the recipe!

  10. Mayx Manga (May)

    November 2, 2016 at 11:10 pm

    May i know what brand puff pastry did you use?

  11. In Gabby's World #

    November 2, 2016 at 11:10 pm

    Since I really enjoy Baking I love how simple this recipe is I will definitely try this out

  12. Jennie Deng

    November 2, 2016 at 11:10 pm

    Not only does this dessert look so rustic and beautiful, but i loveeee your countryish music in the background!!!!

  13. Jessica Peisley

    November 2, 2016 at 11:10 pm

    Cream also whips faster when it's cold :)

  14. 375F

    November 2, 2016 at 11:10 pm

    So easy to make, and yet so impressive :)

  15. Farra Pouilh

    November 2, 2016 at 11:10 pm

    Absolutely beautiful I can't wait to try it but I mind have a difficult time finding the round puff pastry.

  16. Hot Potato

    November 2, 2016 at 11:10 pm

    Lucky I already bought pears this week! I'll be making this for sure!

  17. taotao18

    November 2, 2016 at 11:10 pm

    Ok! So I definitely can do this one! I'm so excited to try it =)

  18. Anastasia Romanova

    November 2, 2016 at 11:10 pm

    Awesome!!!

  19. Linke Linke

    November 2, 2016 at 11:10 pm

    Beautiful!

  20. Richard Khusial

    November 2, 2016 at 11:10 pm

    This looks amazing =]

  21. gabriella ?

    November 2, 2016 at 11:10 pm

    Delicious!!! Great recipe Beth!!!

  22. serene sojourner

    November 2, 2016 at 11:10 pm

    You are a TITAN in the arena of the culinary olympics. Im still training.
    If anyone cut that piece of art after I took all that time to make it – ID KILL EM.

  23. Kelly Hutchinson

    November 2, 2016 at 11:10 pm

    I love this! It combines your French apple tart and your apple tarte tatin into one (both of which I have made) but it uses pears; a lesser used fall fruit, but one of my personal favorites. I like that this is so much simpler with the puff pastry, but I might have a hard time finding it in a round. Is it a Trader Joe's or a Whole Foods find?

  24. Naomi Haugh324

    November 2, 2016 at 11:10 pm

    This is a nice fall looking dessert.

  25. Russell Witkemper

    November 2, 2016 at 11:10 pm

    Nice!

  26. Melad Masjid

    November 2, 2016 at 11:10 pm

    Beth can you make British Christmas pudding

  27. Celosia Prisco-Ganaha

    November 2, 2016 at 11:10 pm

    Ooh, that looks beautiful! I'm hoping I'll be able to make this at some point :)

  28. Amy Roach

    November 2, 2016 at 11:10 pm

    Hello Beth, it's quite difficult to get apple jelly in Britain-are there any suitable alternatives? X

  29. Jorge Rojo (Jrg Rj)

    November 2, 2016 at 11:10 pm

    I was wondering what to bake today… Beth is aleays a step ahead… This is inspirational!!!!

  30. Creative Kitchen

    November 2, 2016 at 11:10 pm

    Beth looks amazing!Thanks for inspiration, I can try it home!

  31. Erin Jayhi

    November 2, 2016 at 11:10 pm

    Hi Beth! Do you have any plans on making something with persimmons?

  32. Soumaya Hijazi

    November 2, 2016 at 11:10 pm

    that looks amazing

  33. Denae Rangel

    November 2, 2016 at 11:10 pm

    5th comments

  34. Jade Dream Big

    November 2, 2016 at 11:10 pm

    I would love if Beth will make a ratatouillie

  35. Eas Death

    November 2, 2016 at 11:10 pm

    YAY! BETH IS BACK AGAIN!

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