Pear and Pistachio Puff Pastry Tartlets Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

1158

Calories

Comments Print recipe

Ingredients:

Serving

3 small pears, peeled, halved, cored
1 cup essencia or other sweet dessert wine
1/2 vanilla bean
2/3 cup shelled unsalted pistachios (about 3 oz)
1/2 cup sugar
3 tbsp unsalted butter, room temperature
1 large egg
2 frozen puff pastry sheets (1 17 1/4-oz package), thawed
1 egg, beaten to blend ( glaze)
finely chopped pistachios
fresh mint leaves

Directions:

Combine pear halves and 1 cup dessert wine in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring wine to boil. Reduce heat, cover and simmer until pears are just tender, turning occasionally, about 10 minutes. Using slotted spoon, transfer pear halves to paper towels and drain well. Boil pear poaching liquid in saucepan until reduced to 2 tablespoons, about 7 minutes. Set glaze aside.
Finely grind 2/3 cup unsalted pistachios and sugar in processor. Add unsalted butter and egg; blend just until filling is combined. (Can be prepared 1 day ahead. Cover pears and nut filling separately and refrigerate. Cover glaze and let stand at room temperature.)
Unfold pastry sheets on work surface; press out folds. Using 4 1/4-inch scalloped round cookie cutter, cut out four rounds from each sheet. Using 3 1/2-inch round from cookie cutter, cut out one 3 1/2-inch round from each of four rounds (reserve 3 1/2-inch rounds for another use); set pastry rings aside. Brush egg glaze over outer edges of four 4 1/4-inch solid rounds. Pierce rounds all over with fork. Top each with one pastry ring. Transfer pastries to baking sheet. Freeze 15 minutes. (Can be prepared 1 day ahead; cover and keep frozen).
Preheat oven to 375°F. Bake pastries 10 minutes, piercing centers with fork if centers rise. Remove from oven. Reduce oven temperature to 350°F.
Spoon 1/4 of nut filling into center of each pastry. Slice pear halves and arrange atop filling, covering completely. Bake until pastries are golden brown, about 20 minutes. Cool pastries at least 30 minutes and up to 1 hour. Brush pears with glaze. Sprinkle chopped pistachios around pears. Garnish with fresh mint leaves and serve.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1158.4 Kcal (4850 kJ)
Calories from fat	651.87 Kcal
		% Daily Value*
Total Fat	72.43g	111%
Cholesterol	123.67mg	41%
Sodium	642.06mg	27%
Potassium	449.8mg	10%
Total Carbs	108.32g	36%
Sugars	30.2g	121%
Dietary Fiber	8.98g	36%
Protein	21.95g	44%
Vitamin C	5.7mg	9%
Vitamin A	0.1mg	4%
Iron	5.3mg	30%
Calcium	97.9mg	10%

Amount Per 100 g
Calories	319.86 Kcal (1339 kJ)
Calories from fat	180 Kcal
		% Daily Value*
Total Fat	20g	111%
Cholesterol	34.15mg	41%
Sodium	177.28mg	27%
Potassium	124.2mg	10%
Total Carbs	29.91g	36%
Sugars	8.34g	121%
Dietary Fiber	2.48g	36%
Protein	6.06g	44%
Vitamin C	1.6mg	9%
Iron	1.5mg	30%
Calcium	27mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Lemon Bread

Sugar, Tb butter, Eggs, Milk, Salt, Flour, Baking powder and 5 more..
Fresh Pear And Almond Tart

Water, Sugar, Fresh lemon juice and 15 more..
Apple Galette

Sugar, Unsalted butter, Egg, Pure vanilla extract and 7 more..
Raspberry Poppy Seed Muffins

Sugar, Butter, Egg yolks and 9 more..
Pear Upside-Down Gingerbread Cake

Peeled small pears, cored and cut lengthwise into 1/4-inc... and 17 more..
Coconut Cream Cake

Eggs, Flour, Sugar, Half-and-half and 19 more..
Coconut Pound Cake

Butter, room temperature, Sugar, Eggs, room temperature and 14 more..