It’s time for dessert. Not just any dessert. The flakiest, loveliest, fresh fruitiest, most wonderful combination of sweet and tartiest dessert! I served these tarts for Christmas and then made them again for a private cooking class I held and then made them again for a girls’ brunch. Need I say more? They’re good. Lip smackin’, sing while you eat them good.
Pear and Apple Tarts w/Guava
- 2 sheets puff pastry (vegan or non-vegan)
- 2 tart apples (granny smith or gold rush)
- 2 bosc pears
- ~2/3 cup guava paste—melted
- 1 tablespoon orange juice
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger powder
- dash nutmeg
- dash salt
- orange juice
- 3 tablespoons apricot preserves
- powdered sugar (optional)
*Thinly slice peeled apples and pears. Add them to a large bowl of water with ~2 tablespoon orange juice. Set aside.
*Preheat oven to 400 degrees F. Sprinkle flour onto counter. Roll out puff pastry into desired thickness, cut into desired sizes. Add to lightly greased cookie sheet/tart pan. Melt guava paste. Brush melted guava paste onto puff pastry. Drain apples and pears. Place apples and pears on guava paste leaving rim of dough exposed. Bake ~20 minutes or until golden brown.
*Melt apricot preserves. Brush melted apricot preserves liberally onto baked tart (fruit and crust). Dust with powdered sugar (optional). Serve warm or room temperature. Enjoy!Comments