When I take my girls to the grocery store with me they, like I guess many children do, ask me to buy things for them. Depending on what they ask for, I will allow their request, especially if the request is for a bag of fresh pears. That is how I found myself making a pair of pear desserts.
I have never been a fan of pears. The texture has always been a little bit off-putting to me. Daughter Number Four is huge into fresh fruits and vegetables, including pears. I picked up a paper bag full of the fresh pears and put a couple into the fruit bowl and kept the rest in the paper bag. A couple got eaten, but I noticed that the rest were getting soft.
The Puff Pastry Pear Tart was so good, and the four of us ate the entire thing!
I still had pears left and knew that if I didn’t use them soon I would just have to throw them away. I asked Daughter Number Three, who has started doing more cooking and baking, if she wanted to bake a pear cake. She was immediately up and ready to go. I got to work prepping the pears and she started whipping it up! After I had found a recipe that sounded tasty and easy. I am extremely proud of my girl! She did such an awesome job, and I was mostly directing the show!
Both of the pear desserts turned out wonderfully and I will not be hesitant to buy pears in the future.
Puff Pastry Pear Tart
- Puff Pastry (1 sheet)
- 2 fresh pears (sliced)
- ½ teaspoon cinnamon
- 2 Tablespoons Turbinado Sugar
- ¼ cup honey (divided)
Preheat the oven to 400 degrees.
Thaw and roll out 1 puff pastry according to directions on a prepared baking pan.
Sprinkle the cinnamon and sugar, and half of the honey over the puff pastry.
Lay the sliced pears out onto the puff pastry in a circular pattern from the inside working outward to about 1 ½ inches from the edge.
Fold the edges of pastry over, just covering the edges of the pears.
Pour the remainder of the honey over the pears.
Bake for about 20 minutes, until lightly browned and bubbly.
Cool slightly and serve while still warm.
This would be good with whipped cream, or sliced cheese.
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 cup rolled oats
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
- 4 eggs
- 1 ½ cup brown sugar
- ¾ cup butter (melted)
- 2 teaspoons vanilla extract
- 1 ½ cups coarsely grated (finely chopped pears, with skin)
Preheat oven to 325 degrees.
Grease and flour a Bundt pan.
In a large bowl stir together flours, oats, baking powder, baking soda, cinnamon, and salt.
In a large mixer bowl (or another large bowl) beat the eggs. Mix in the brown sugar until smooth and thick. Mix in the melted butter and vanilla.
Incorporate the flour mixture into the egg mixture slowly, without over mixing.
Gently fold in the pears.
Spoon batter into prepared Bundt pan.
Bake for about one hour, or until a toothpick inserted comes out clean.
Place on wire rack to cool for 5-10 minutes.
Turn out onto plate.