Recipe

Open Faced Pear Tart With Red Wine Sauce Recipe

	Strix_varia / All my dishes 10 months, 3 weeks ago Visually appealing and absolutely delicious desert that is well worth the extra effort and time it takes to prepare. I had trouble adding step by step instructional pictures, so I added some to the following link: http://s32.photobucket.com/albums/d2... More Prep:35m Cook:15m Servings:6	Strix_varia
	beautiful delicious pear tart sweet redwine sauce

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Fans

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Ingredients

2 cups hearty full-bodied red wine, such as a Shiraz or Cabernet Sauvignon

1 cup sugar

½ lemon, quartered

1 cinnamon stick

1 cup water

6 firm-ripe Bosc or Bartlett pears, with stems attached

8 oz. frozen puff pastry (1/2 of package)

Directions

In saucepan just large enough to hold pears, combine wine, sugar, lemon, cinnamon and water. Bring slowly to boiling, stirring to dissolve sugar.

Peel pears, leaving stems on. Add to wine mixture. If necessary, Add water & wine in equal parts until pears are covered by liquid. Simmer, covered, 20 to 30 minutes.

Transfer pears with slotted spoon to shallow bowl. Cool. Discard lemon and cinnamon stick.

Cook remaining syrup in saucepan over high heat, uncovered until reduced to ¾ to 1 cup. (Note! Don’t overcook sauce! STOP BEFORE sauce turns brown---should be red. Better to under cook! It will thicken as it cools.)

Refrigerate pears and syrup separately, covered, until ready to bake.

Thaw and unfold pastry, following package directions. Roll pastry out to 12-inch square.

Using pear as a guide, cut out 6 pear shapes, each about ½ to 1-inch larger than pear. Place 2 inches apart on large ungreased cookie sheet. Cut 2x1/4 inch strips from scraps for stems. Attach to tops of pear cutouts with a little water. Cut leaf shapes from remaining scraps, if you wish.

Trim about one-third along length from one side of each pear so that they lay flat.

Remove cores (I use a melon baller to remove the cores). Place pears flat on cutting board. Starting about ¾ inch below stem, make between 5 to 8 evenly spaced lengthwise cuts through each pear.

When ready to bake, place one pear on each pastry cutout. Fan out slices gently.

Bake in preheated hot oven (425 degrees) along with leaf cutouts, if making, for 10 to 15 minutes or until pastry is puffed and golden. Place tarts on dessert plates (being very careful not to break off your stems and leaves). Brush pears generously with some of the reserved wine sauce.

Serve tarts warm with remaining sauce.

You can poach the pears, make the cut outs and prepare the sauce ahead of time. Then just assemble and bake 15 minutes before serving.

Makes 6 servings.

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Comments

strix_varia 10 months, 3 weeks ago said:
Step by step instructional pictures are available at the following link:

http://s32.photobucket.com/albums/d21/Strix_Varia/OPen-Faced%20Pear%20Tarts/

Just highlight and copy the link then paste in your browser.

I couldn't seem to add them to this recipe. Any advice on that?

22566 10 months, 3 weeks ago said:
Nice Recipe!

Thank-you for sharing.

Kind Regards

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