PEACH PEAR TART
Steps:
- Thaw puff pastry at room temperature for 20 to 30 minutes. Unfold. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry.
- Preheat oven to 400 degrees F.
- On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle. Transfer to an ungreased baking sheet. With a dry pastry brush, brush away any excess flour.
- In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash.
- With the pastry brush, brush entirety of dough sheet surface with egg wash. Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry. Brush top of this rim with egg wash as well. 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).
- Arrange thinly sliced pears on pastry, covering all of surface area, but in a single layer. Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter.
- Bake for 15 to 20 minutes or until puffed and golden brown.
- While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl. Stir to combine. Heat on high for 15 seconds at a time until preserves have melted, stirring each time. Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. Set aside.
- Once tart has finished baking, remove from oven. Brush peach glaze over entire tart, both fruit and pastry. Cool to room temperature and serve.
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Rupesh Bhujel
r.b90@gmail.comI'm definitely going to try this recipe.
Lois Hodge
lois.h69@yahoo.comThis tart is a work of art!
amy denise albritton
amy83@yahoo.comI'm so glad I found this recipe.
Ernest Dunlap
ernestdunlap@hotmail.comThis is my new favorite summer dessert.
yukesh mgr
mgry@hotmail.co.ukI can't wait to make this tart again!
Mukuye James
j81@gmail.comThis tart is a great way to use up summer fruit.
Dynasty Dot
d@yahoo.comI would recommend this recipe to anyone who loves peaches and pears.
Kaleb Brown
kaleb.brown33@hotmail.comOverall, I thought this was a good recipe. It was easy to follow and the tart turned out well.
Ayla Pipkins
pipkins_ayla@hotmail.co.ukThe tart was a bit runny in the center. I think I should have baked it for a few minutes longer.
Charel Coleman
charel0@yahoo.comI found that the tart was a bit too sweet for my liking. I would reduce the amount of sugar next time.
LEH SHAMSE
s-l81@yahoo.comThe crust was a bit too crumbly for my taste, but the filling was delicious.
Kedrick moye
kedrick_m1@hotmail.comThis recipe is a keeper! I will definitely be making it again.
Kandasamy Nagan Masiyan
kandasamy@yahoo.comI used fresh peaches and pears from my backyard, and the tart was even more flavorful.
gym Mahar
mahar_g8@gmail.comThis tart is perfect for a summer gathering. It's light and refreshing, and the colors are so vibrant.
robert adams
radams@hotmail.comI added a dollop of whipped cream to each slice and it was heavenly!
Jeremiah
jeremiah64@hotmail.comI love the simplicity of this recipe. It's easy to follow and the results are always delicious.
Medina Velesaca
m-velesaca@hotmail.comI've made this tart twice now, and it's always a winner. The hardest part is waiting for it to cool before slicing it!
Hayat Practice
hpractice60@gmail.comThis peach pear tart was a huge hit at my dinner party! The crust was flaky and buttery, and the filling was sweet and juicy. I loved the combination of flavors and textures.