Peach Pear Tart
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Thaw puff pastry at room temperature for 20 to 30 minutes
2
Unfold
3
If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry
4
Preheat oven to 400 degrees F
5
On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle
6
Transfer to an ungreased baking sheet
7
With a dry pastry brush, brush away any excess flour
8
In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash
9
With the pastry brush, brush entirety of dough sheet surface with egg wash
10
Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry
11
Brush top of this rim with egg wash as well
12
Prick pastry (inside the rim) all over with a fork (this ensures that the dough inside the border does not puff up like the outer rim will)
13
Arrange thinly sliced pears on pastry, covering all of surface area, but in a single layer
14
Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter
15
Bake for 15 to 20 minutes or until puffed and golden brown
16
While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl
17
Stir to combine
18
Heat on high for 15 seconds at a time until preserves have melted, stirring each time
19
Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit
20
Set aside
21
Once tart has finished baking, remove from oven
22
Brush peach glaze over entire tart, both fruit and pastry
23
Cool to room temperature and serve