Quick Pear Tarts With Ice Cream Recipe - Cooking Index
Quick Pear Tarts With Ice Cream Recipe - Cooking Index
My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. The fact that I live in the country -- with the luxury of having a garden full of wonderful ingredients -- makes it easy for me to love cooking. I strive to teach my three little girls how to take pleasure in the simple, good things in life.
Courses: Dessert| 2 | Sheets frozen puff pastry - (17-oz pkg) - thawed | |
| 2 | Bosc pears - peeled, halved, (large) | |
| Cored, cut lengthwise 1/8"-thk slices | ||
| 2 tablespoons | 30ml | Unsalted butter - (1/4 stick) - melted |
| 4 tablespoons | 60ml | Sugar |
| Vanilla ice cream | ||
| Brandy |
Preheat oven to 425 degrees. Roll out 1 pastry sheet on floured work surface to 1/8-inch thickness. Using 6-inch plate as aid, cut out 2 rounds. Repeat rolling and cutting with second pastry sheet, forming 4 rounds total.
Place rounds on heavy large baking sheet, spacing apart. Using 1 pear half for each tart, fan out pear slices in center of each round. Brush tarts with melted butter; sprinkle each with 1 tablespoon sugar. Bake until pears are tender and pastry is golden, about 22 minutes.
Transfer tarts to plates. Top each with ice cream and drizzle with brandy.
This recipe yields 4 servings.
Source:
Bon Appetit, May 2002
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