Almond & Pear Rose Tarts

40m
Prep Time
25m
Cook Time
1h 5m
Ready In

Recipe: #33529

October 13, 2019



"This is out of the October 2019 Eating Well magazine...thinly slice the pears lets you roll up the tats more neatly, giving you a bakery-worthy presentation...if you have a mandoline, this is a good time to pull it out. Cold puff pastry is important to ensure you get irresistibly flaky results...there are a few almond paste recipe posted here at recipezazz ...so just search for it and save a lot of money..."

Original is 10 servings

Nutritional

  • Serving Size: 1 (56.8 g)
  • Calories 82
  • Total Fat - 4.7 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 15.2 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 2 g
  • Sugars - 4 g
  • Protein - 1.4 g
  • Calcium - 51.1 mg
  • Iron - 1.2 mg
  • Vitamin C - 11.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 400°F. Lightly coat a 12-cup muffin tin with cooking spray.

Step 2

Combine sugar, cardamon, cinnamon and salt in a large bowl. Add pears and toss to coat.

Step 3

Dust a clean work surface with flour. Unfold the thawed, cold puff pastry and roll it out to a 10-inch square. Cut into 1-inch strips. Dust the surface again; roll almond paste to a 5-by-8-inch rectangle. Cut into 10 strips, 1/2 inch by 8 inches.

Step 4

Top each pastry strip with an almond strip and layer on pears lengthwise, leaving a 1-inch gap at each end. Starting at a short edge, gently tuck the overhanging pastry around the cut side of the pears and tightly roll up the pastry into a coil. Place in the prepared muffin tin. Place the tin in the freezer for 5 minutes.

Step 5

Bake the tarts until golden brown, 20 to 25 minutes. Let cool for 5 minutes before serving.

Step 6

Refrigerate for up to 1 day. Reheat slightly before serving.

Tips


  • Muffin tin with 12 (1/2 cup) cups...you will only use 10 of the cups...fill the extra 2 with a bit of water to keep them from burning...

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