Almond & Pear Rose Tarts
"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..."
Ingredients
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...