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Pear and Apple Tartlets with Guava

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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

(Printable Recipe)

Ingredients: 

  1. 2 sheets puff pastry (vegan or non-vegan)
  2. flour
  3. 2 tart apples (granny smith or gold rush)
  4. 2 bosc pears
  5. ~2/3 cup guava paste—melted
  6. 1 tablespoon orange juice
  7. 3 tablespoons sugar
  8. 1 teaspoon cinnamon
  9. ½ teaspoon ginger powder
  10. dash nutmeg
  11. dash salt
  12. water
  13. orange juice
  14. 3 tablespoons apricot preserves
  15. powdered sugar (optional)

 Method:

*Thinly slice peeled apples and pears. Add them to a large bowl of water with ~2 tablespoon orange juice. Set aside.

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*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.

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*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! IMG_2884

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Kim

    This is on the list officially right now. These look SO good!!!

    January 31, 2013
  2. Nikki @ The Tolerant Vegan

    I loooove pears and apples together! Bring it on!

    February 1, 2013
  3. Hester @ Alchemy in the Kitchen

    So pretty and elegant. Perfect for afternoon tea, morning coffee, breakfast (oh heck, any excuse will do!) Delicious!

    February 3, 2013