![]() Powered by the ESHA Research Database © 2018, ESHA Research, Inc. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. ![]() * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. If you’re not a fan, you could add clumps of goat cheese instead or just skip the cheese all together for a purely sweet bite.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. I love the play of sweet and savory so the addition of blue cheese to these tarts is a natural flavor for me to love. Then I stick in the plum slices where they fit and look best. I layer the pears so that the sliced, bulbed part of the pears are on the outside of the tart, with the thinner necks of the pears overlapping in the middle. If you use a less ripe, I’d cut them thinner so they cook down and soften easier and in less time. If you use a riper pear you can cut the pears a bit thicker as shown in the photo above. Ingredients All-purpose flour for dusting 1 sheet frozen puff pastry (about 14 oz./440 g), thawed 1 Bosc pear, thinly sliced lengthwise on a mandoline 1 egg. The more yellow skinned pears were more ripe, the green skinned were less so. A classic French tart made with pate brisee (sweet tart dough), poached pears, and frangipane (almond cream). I had two stages of ripeness in my pears. This time around while it still tasted great, my puff was far from plump. And next time I make it, I’m going for a brand new, fresh pack of puff pastry. This time around I dug in the fridge so I didn’t have to run to the store and found a pack that I’m not sure how long had been chilling in there. The first time I tested this recipe I used a fresh pack of puff pastry dough. You should get 3-4 slices per half of the fruit. If the fruit won’t budge, cut the plums in small quartered slices and the fruit should pull easily away from the pit. I usually cut the fruit in half, circling around the pit, then gently twist the halves from one another. Place the par-baked tart shell on a baking tray and layer in the pear slices to slightly overlap. Making sure the fruits are perfectly ripe will help your efforts tenfold. Pear Custard Filling In a large bowl whisk together the sugar, eggs, cream, vanilla extract, almond extract, salt, and flour, mix until. Getting the bitty pits with their tentacles firmly embedded into the center of those jeweled fruits is a bit of a chore. ![]() Stone fruit like these little plums can sometimes be a challenge to bake with. ![]() Honey sweet fruit with blue cheese fits the bill in all the right ways. Most likely because when I’ve finally gotten to the end of planning my entertaining menu, I’ve lost my mojo and need something simple and fast to pull together. Cook over a medium heat for 5 to 10 minutes, until soft. While my sister-in-law Ginni has the very sad condition of not being able to stand the mere mention of baked fruit, let alone eat it, I’ve pick up her slack, and have always been a fan.įresh fruit baked on a bed of puffed crust is a favorite dessert for entertaining. Peel, core and roughly slice six of the pears, place in a pan with 1 tbsp water. And watch out Nelly, because it also has the chops for breakfast, lunch or dinner (+ pancetta or bacon perhaps?) One day it thinks it’s a dessert, the next it shows off as an appetizer. This phyllo recipe with baked pears and stone fruit has multiple personalities. Four F’s in one sentence, that must be a sign. So much for saving the best for last.īut they made way for another farmer’s market fall favorite. So much for the peaches I’ve been hoarding in my crisper. Those babies sadly saw the heave-ho, because while they looked blushed and perfectly ripe on the outside, the inside told a very different story.
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