Beth's Easy Pear Tart with Puff Pastry

Learn how to make an easy pear tart with puff pastry recipe perfect for Thanksgiving dinner. No kitchen gadgets needed! This is the perfect Thanksgiving Dessert Recipe for anyone who is short on time, or a beginner baker. It's perfect for Thanksgiving or really any fall get together. SUBSCRIBE to my gardening channel and learn how to grow your own fruits and veggies! http://bit.ly/InBethsGarden WATCH MORE THANKSGIVING RECIPES S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Vegetarian Butternut Squash Soup http://bit.ly/1xWheOh Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Cheesy Chivey Cornbread http://bit.ly/1qI2X3t Pumpkin Bread http://bit.ly/1q8avMA Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 Apple Turnovers http://bit.ly/1oKtfRc Beth's Easy Appetizers http://bit.ly/EasyAppsEWB Chocolate Pecan Pie http://bit.ly/ChiocoPecan Easy Cheese Board http://bit.ly/1x9PVSH Pumpkin Spice Cupcakes http://bit.ly/1Ykieta Sausage Potato Bake http://bit.ly/1QSvG5m Pumpkin Creme Caramel http://bit.ly/PumpCremCar BETH’S EASY PEAR TART Serves 8 Print Recipe here: http://bit.ly/2PSPNa3 INGREDIENTS: 1 round store-bought puff pastry sheet 1/2 cup (120 ml) unsweetened apple sauce ¼ tsp (1.25ml) cinnamon 2 ripe red pears 1 tbsp (15 ml) sugar 2 tbsp (30 ml) apple jelly, heated in microwave to become liquefied (:30) 1 egg powdered sugar for garnish FOR WHIPPED CREAM: 2 cups (480 ml) heavy cream or heavy whipping cream 2 tbsp (30 ml) powdered sugar 1 tsp (5 ml) vanilla extract METHOD: Preheat oven to 400F (200C). Roll out puff pastry on a rimless cookie sheet lined with pre-cut brown parchment paper. Place a plate that has been floured on top of the pastry that is at least 1-2 inches smaller than the pastry round. Score around the perimeter of the plate to create at least a 1-2” “crust”. Mix the apple sauce and cinnamon. Spoon this mixture across the center circle creating a base for your tart. Do not go into the crust area. Slice off all sides of the pears, avoiding the core, in 1 slice motions. You will have 2 large sides (the hips of the pear) and 2 smaller sides, and you will be left with the rectangular core. Put the hip cut pears flat side down and slice very thin, 1/8” thick slices. Keep the sliced order and arrange the pear slices exactly as they are creating an escargot pattern around the tart. The reserve the smaller pear cuts to create a splayed pear fan for the center. Do this by slicing the pear ¼” from the top of the pear, leaving the top intact so that you can create a fan-side cut. Place that in the center and fill in your overall design with any other of the pear slices. Sprinkle the sugar atop all the pear. Then beat 1 egg well in a small bowl and with a pastry brush only the crust very lightly with the egg wash, being careful not to get the egg in to the score cut or your pastry won’t puff up. Bake for 30-35 mins until pastry are golden brown and puffed up. Allow to cool slightly, and then brush the pears with the apple jelly for a nice shiny finish. For whipped cream combine all ingredients in a bowl and whisk vigorously for 10-15 mins with a wire whisk until soft peaks form, or whip with an electric mixer. Transfer paper and tart in one motion to a round cutting board/cheese board. Slice into wedges and serve with homemade whipped cream. Enjoy! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.