Glazed Pear and Hazelnut Tarte

1 pkg. puff pastry sheets, thawd and rolled out
3-4 firm pears, cored and thinly sliced
1/2 cup chopped hazelnuts, almonds, walnuts or pecans
1/4 cup sugar
1 tsp. cinnamon
Egg wash: 1 egg beaten wuth 1 T. cream
1/2 cup orange marmalade
2 T. dark rum (optional)
vanilla ice cream or whipped cream

Place on sheet of puff pastry on a parchment paper lined baking sheet. Cut four 1/2″ wide strips from the second sheet of pastry. Place the four strips around the edge of the first sheet, using egg wash as “glue” by brushing the edges before laying the strips of pastry on top. With a knife, score the edges every 1/2″ then brush with more egg wash. Place the pears in a thin layer on center of the pastry, top with nuts, sugar and cinnamon. Bake in preheated 425 degree oven on middle rack for 10 minutes, reduce heat to 350 degrees and bake for 20 additional minutes or until pears are cooked and pastry is golden brown. While pastry is baking, heat marmalade and rum in small saucepan. Remove pear tarte from oven and brush with warmed marmalade mixture immediately. Cool to room temperature and serve with vanilla ice cream or whipped cream.

Serves 4-6.

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