Hasselback Pear Tart
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
59
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Fit puff pastry into a 10-inch square tart pan with removable sides
3
Place a pear half, cut-side down, onto a work surface
4
Place a chopstick above and below the pear half, so the pear is framed on the top and bottom
5
Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact
6
Repeat with the remaining pear halves
7
Place hasselbacked pears in a bowl; add white sugar and lemon juice and gently toss to coat
8
Let hasselbacked pears stand for 5 minutes
9
Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry
10
Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in
11
Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears
12
Sprinkle turbinado sugar over tart
13
Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes
14
Cool tart for 15 minutes before slicing