Oh Joy

{flavor stories} pretty pear tarts...
8 Nov 2011


Hello, happy tuesday! Thank you for all your sweet welcome comments on my first Flavor Stories post a couple weeks back, I'm super excited to be here! I thought this week, since fall is fully upon us now, we'd explore just how lovely pears can be... 


I was amazed when I found that our local market had six different varieties—I didn't realize they'd have so many types of pears! I bought a couple of each and tried them all, but settled on beautiful green Concordes for their vanilla sweetness {pictured in the first photo} and the pretty little Forelles for their rose colored skin and perfect size {pictured below}. Any variety of pear will do, of course, but if you can find either, give them a try as they're both really great.


You'll need:
a couple handfuls sliced skin-on almonds, toasted {optional}
1/4 cup unsalted butter, melted
apple sauce {store bought}
1/2 a vanilla pod, scraped
3 small pears {i like forelles}
1 sheet pre-rolled all-butter puff pastry, thawed {store bought}
vanilla ice cream

Anyway, let's get to it. To make six individual tarts, start by toasting the almonds in a preheated 350°F oven for about 8 minutes, then set aside. Turn the oven up to 375°F. On medium high melt the butter and set aside. Measure the apple sauce and flavor with the contents of half the vanilla pod. Wash, half, core and thinly slice the pears. Cut 6-3.5" rounds from the sheet of puff pastry and place on a parchment lined baking tray. Divide the apple sauce between the six, spooning it gingerly into the center of each. Next, arrange half a sliced pear atop the apple sauce. In a dabbing motion brush each tart with the melted butter. Bake for 10-15 minutes or until the pastry is golden and some bits of the pear are nicely browned. Cool briefly on a wire rack and serve warm with a scoop of vanilla ice cream and a sprinkle of toasted almonds.


For a cinnamon version: substitute the vanilla bean for a pinch of cinnamon and a touch of freshly grated nutmeg and replace the toasted almonds with toasted walnuts.

This recipe can be used for a large tart as well, instead of 6-3.5" tarts, cut just 1-8" round from the puff pastry and substitute Concordes for Forelles.

These make a great snack too! Store them in an airtight container for up to three days.


{photos by Michael Graydon, styling by Nikole Herriott for Oh Joy}



my latest video

oh joy! elsewhere...

recent favorite posts

blog courtesy

  • All layouts on this blog are created solely for the {oh joy!} blog. I enjoy sharing information and love when others enjoy my finds enough to post the links on their own sites. However, I ask that you do not use my exact layouts or designs without permission or without noting its origins on your post. All photos "by Oh Joy" must also be credited and linked to the original post.

    Any comments which are deemed inappropriate ~ including general spam, offensive comments or rude language, self-promotional spam, or other items unrelated to the post ~ will be deleted.

    Oh Joy!® is a registered trademark of Nantaka Joy®, Inc. All rights reserved.


  • Oh Joy contains paid advertising banners and some contextual affiliate links. An affiliate link means that we receive commission on sales of the products that are linked to in my posts. So if you click on a link and make a purchase from an affiliate site, then I may make a commission from that purchase. I also work with affiliate links, on occasion, on my Pinterest page. The content of my posts or pins are all items, things, and experiences I genuinely like and will only work with affiliates that fit my aesthetic and brand.

    Any products which have been gifted or provided gratis to Oh Joy for review is noted with an asterisk (*) or c/o (courtesy of) at the bottom of the post and are only posted if a good fit for the Oh Joy aesthetic and content. Any sponsored giveaways or posts will be noted as such.

Blog powered by TypePad
Member since 09/2005
Related Posts Plugin for WordPress, Blogger...