Friday, November 19, 2010
Part II - Vanilla Essence Pear & Cranberry Tarts using the Puff Pastry
Today, I decided to try a new combination for a dessert that, even if it doesn't show up on your Thanksgiving table, I would recommend as one that should be added to your autumnal recipe file. Pears and cranberries were my choice for the filling of these tarts, and because I had just made last month, Vanilla Pear Jam, with the most aromatic Tahitian vanilla beans from Vanilla Matahiti, it was my choice today to enhance the flavors of both the pears and cranberries.
My mother rarely varied the desserts for Thanksgiving dinner, however, I've always tried to do at least one thing new, but keeping with the standard--Pumpkin Pie, Pecan, and Mincemeat.
Vanilla Essence Pear & Cranberry Tarts
1 recipe of Fast Puff Pastry
2 Pears (I would have preferred Bosc, but only had Anjou today) peeled, cored and chopped
3/4 cup fresh cranberries
3/4 cup sugar
1/3 cup water
1/2 cup mixed dried fruit medley (optional)
1 Tahitian Vanilla Bean
1 egg yolk
2 T light cream
1 cup confectioners sugar
2 T unsaled butter, softened
1 tsp. Light Karo Syrup
1 tsp. Vanilla Extract
2 -3 tsp. hot water'
In a 2 quart sauce pan, place pears and cranberries. Add the sugar, water, and mixed dried, if using.
Note: Tarts can be frozen before baking--flash freeze the tarts on the baking sheet and then, when they're firm, place in a freezer bag and bake at a later time.
Make up the glaze and spread onto the tarts.
One last note...Tomorrow evening I will be doing the Holiday Give-Away, so if you want a chance to win the apron and other surprises, you need to POST.