Bake the Pastriesīake until the borders of the pastries begin to turn golden brown. Sprinkle the 1 remaining tablespoon of brown sugar over both tarts being sure this time to intentionally get some along the borders. Use a pastry brush or paper towel to lightly brush room temperature water along the border. Blue softens incredibly fast and if you feel like you need to add a little extra post-bake the heat from the tart will hasten it softening. Sprinkle with 4 tablespoons of sliced almonds each.ĭon’t go too crazy. When layering the sliced pears, just try not to impose over the faintly scored lines.Īdd 4 tablespoons of the crumbled smoked cheese atop the pears. Again, we are going for rough and rustic. ![]() Sprinkle the center of the pastry square or ‘the field’ with brown sugar before layering the pears onto the pastry dough. Not a word but I think you get what I mean □ The end result will give you a field to work within and gorgeous puffy-crispy sides. ![]() Using a pizza cutter or a dull butter knife, score without cutting a 1-inch wide ‘frame’ inside each edge. NOTE: the touch of the pin need only be light do not roll more any more than 1/8-inch thin. Cut in half resulting in two roughly equal squares and place them on the baking sheet with about 2-inches in between them. Unroll your puff pastry and use a rolling pin to roll out the dough on a lightly floured surface. The first few slices will have a hole in their middles from where the woody core was removed, but these will soon be filled with crumbled smoked cheese and sliced Wash the pears before thinly slicing them and removing the cores. Preheat your oven to 425☏ and line a baking sheet with parchment paper. How to Make Pear Puff Pastry Before You Begin
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