Gastronomixs

Pear tartlets

A simple but very unusual dish based on experimenting with different pear textures. The citrus aromas, cinnamon, and caramel flavour add a unique touch to the pear.

Pear tartlets

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Ingredients

500

g

Conference pears, finely diced (brunoise)

40

g

lemon juice

40

g

orange juice

50

g

sugar

50

g

brown sugar

½

tsp

ground cinnamon

300

g

Conference pears, finely diced (brunoise)

10

sheets

all butter puff pastry

Preparation method

  • Bring the orange juice, lemon juice, sugar, and brown sugar to the boil and dissolve thoroughly.
  • Mix the liquid into the 500 grams of finely diced pear and add the ground cinnamon.
  • Pour the mixture out on a tray with silicon paper and place in an oven at 200°C for 15 to 20 minutes until the pear is lightly caramelised.
  • Mix the 300 grams of finely diced pear with the 500 grams of caramelised pear. Set to cool.
  • Defrost the sheets of puff pasty and place them on a baking tray covered with a silicon mat.
  • Prick the puff pastry all over with a fork and cover the sheets of pastry with a second silicon mat.
  • Bake in an oven at 180°C for 15 minutes.
  • Leave to cool and then use a large round cutter to cut out circles.
  • Leave the ring in place and spoon the pear on top. Push down with a swizzle stick and remove the ring.

Serving suggestions

  • Serve with honey and yoghurt ice cream (see yoghurt components) and a classic crème anglaise.
  • As part of a composition of Poire Belle Hélène.

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