Rustic Fruit Stand Tart
From keni 13 years ago
- 40min to make
- Serves 6
This simple, but beautiful tart relies on natural sweeteners which combine beautifully with salty nuts to provide a wonderful dessert...especially paired with a great vanilla ice cream!
Ingredients
- 2-3 fresh pears, cored and sliced thin(you want about 3 1/2 cups, loosely packed) shopping list
- 1/2 cup no sugar added apple butter shopping list
- 1 lemon shopping list
- 1/4t freshly ground nutmeg shopping list
- 1T pure vanilla extract shopping list
- 1/4 cup finely crushed roasted, salted pistachios(pecans would also be great, here) shopping list
- 3T honey shopping list
- 1inch piece vanilla bean, split, but not scraped shopping list
- 1T butter shopping list
- 1T rum(optional) shopping list
- 1 puff pastry, thawed, but still cold shopping list
How to make it
- Combine apple butter, juice from 1/2 the lemon, nutmeg, and vanilla in large glass bowl. See Photo
- Add sliced pears and toss carefully to coat. See Photo
- Set aside for about 5 minutes.
- Layer fruit onto puff pastry to cover to about 1/4 inch from all edges. Don't overlap fruit TOO much, and don't add all the apple butter mixture, or else it will be too heavy or wet for puff pastry to rise, well......umm.. See Photo. trust me. ;)
- Bake in preheated oven at 400 for about 15 minutes, until pastry has begun to puff and starting to brown.
- Meanwhile, in small saucepan, heat honey, butter vanilla bean, juice from remaining 1/2 lemon and rum, if using, over low heat. See Photo
- Stir well while butter melts, then let warm for about 3-4 minutes, and vanilla bean will give up some of it's seeds. See Photo
- Stir well and remove from heat.
- Remove pastry from oven and quickly sprinkle with nuts then lightly brush(again, I wouldn't pour or drizzle, just use a pastry brush as best you can, for the same "heaviness" factor as above:) entire fruit/nut portion of tart with the vanilla honey mixture. See Photo
- Return to oven for about 10-12 more minutes, until pastry is completely puffed and browned on the edges. See Photo
- Serve warm with vanilla ice cream :)
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