Monday, March 6, 2017

Pear Mascarpone Tart

According to TCM (Traditional Chinese Medicine), consuming pears is most beneficial in the Fall. Even though it's still winter, I just couldn't resist their perfecly ripe bodies when I saw them at the grocery store. I mean, it's not going to hurt me to eat them in the winter. And so, a tart was born.

It's sweet, salty, tart, and herb-infused. It has no category, so eat it at will! While fairly easy to whip together, the taste combination is such that one would think it's an arduous task to pull it together. Trust me, it's not. 

Lay a sheet of puff pastry into a pan. I use a quiche pan with high sides and a removable bottom. I don't think that the pan really matters, but the movable bottom was a lifesaver. By using this type of pan, I could easily remove my tart after baking without breaking it. The high sides helped keep it together, but a piece of parchment on a baking sheet would work just as well.

Mix herbs, salt, and pepper with mascarpone cheese.

Place on top of puff pastry.

Spread to the edges.

Core the pears. I don't have a special tool for this, I just use my measuring spoon. It's the perfect size and I can go as shallow or as deep as I need.

Slice the pears, cut side down. Not too thin, but not too thick. A quarter of an inch is about right.

Lay the pear slices, fat side out, in a circular pattern.

All the way around.

 Chop prosciutto and scatter on top.

Add a layer of almonds.

Fold the corners inwards. 

Brush all exposed puff pastry with an egg wash. I use the whole egg mixed with a little water for my egg wash. Bake thirty minutes in a 400 degree oven.

Cool fifteen minutes before removing from pan. It needs to set so that the mascarpone doesn't ooze out when it's cut. 

Cut into wedges. Serve with sliced gruyere and balsamic vinegar. I used a balsamic reduction, but any good balsamic will be tasty. If you're the adventurous type, try a flavored balsamic. Mmmmm Hmmmm.

  • 1 puff pastry, thawed
  • 3/4 c mascarpone
  • 1 t rosemary
  • 1 t thyme
  • 1/2 t salt
  • 1/4 t pepper
  • 2 pears
  • 1 oz prosciutto
  • 1/4 c slivered almonds
  • 1 egg mixed with 1 t water
  • balsamic vinegar
  • gruyere cheese

Most days we eat pretty good at my house. Other days, it's take-out bugers or tacos. On good days, the animals eat pretty good too. Today the birds and the dogs shared the scraps. A quick scramble of egg wash and a couple of pear cores are a treat. Yes, I feed my chickens scrambled eggs. No, I would not feed them chicken. And yes, they all share.

No comments:

Post a Comment