Monday, April 7, 2014
Sometimes we all need a recipe that is quick on the go and that can never go wrong. Something steadfast in our time of need and easy to prepare. I started keeping puff pastry in the freezer a couple of years ago. I found that there are quite a few recipes that you can conjure up with what ingredients you have on hand in a pinch. You can go sweet or savory and puff pastry always has a way of looking so elegant.
Now this particular time I needed something fast and sweet. After eyeing what fruit I had available on the counter it was smooth sailing from there. I made a simple tart that was topped with sliced pears, almonds slivers and a lemon marmalade syrupy glaze. I started off with a sheet of frozen puff pastry that I had slightly defrosted and rolled out. I then cut the pastry into 6 squares. Topped with pears and a few different warming spices. Total baking time was 20 minutes and halfway through that time, almonds were added and the pan was rotated. After removing from the oven I brushed on a luscious sticky glaze and that was it. Easy enough right?
1 sheet puff pastry (slightly thawed)
2 pears (peeled, cored and thinly sliced)
2 tablespoons organic sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/3 cup honey roasted almonds (thinly sliced, I bought mine at Trader Joe's)
1 tablespoon lemon marmalade (you can use most any type of jam as well)
1 tablespoon maple syrup
Preheat oven to 400F. Line baking sheet with silpat or parchment paper.
Roll out pastry on a light floured work surface and roll out keeping a rectangle like shape. Cut into 6 even squares.
Place on baking sheet and add pear slices, keeping a small border free along the edges. Sprinkle sugar and spices over the pears.
Bake 20 to 25 minutes, rotating baking sheet half way and add almonds. Bake until golden brown.
In the meantime, in a small sauce pan add lemon marmalade and syrup and heat until mixture is warm and syrupy.
Remove pastry from oven and brush on glaze. Serve plain or with ice cream. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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