I have a super easy and simple sweet treat for you today, readers. Pear and Earl Grey tartlets, spiced with a hint of cinnamon and topped with flaked almonds and an apricot glaze. By using shop bought puff pastry, this pretty dessert is ridiculously easy to knock up with next to no prep.
I was meant to have this post up on Monday, but issues with my website host meant the site was down for about a day and a half. Cue freak out. This wouldn’t have been an issue a couple of months ago, but since deciding to try and focus more on my blog, every hour that I wasn’t online counted.
I am not a programming expert at all, and seeing lots of technical jargon made my brain positively steam. But I have now switched to a new host, who has been great so far, though officially I still have to wait another day or two until my online move is complete.
But you know what is a perfectly legitimately reaction to technological freak outs like this? Baking and eating deliciously sweet and fruity pastries. Autumn is a great time of year to incorporate seasonal and often underrated fruits such as pear into desserts.
I have been drinking lots of earl grey recently, which you might know if you follow me on instagram (if you aren’t already, you really should!) I am currently in love with adding it into baking at any given opportunity. It gives lovely dark and citrus notes to any dish. Though I have experimented with infusing liquids with earl grey, I have found it just so much easier to add a tablespoon or so of the tea leaves. You can easily just rip open a tea bag and add it in. I know, I know, sometimes I make absolute no efforts on this blog to hide what a lazy cook I am.
It takes very minimal effort to put together this dessert. I used shop bought puff pastry (definitely do not have the time, energy or patience to make my own yet). Even better still, it was ready rolled so all I had to do was cut it up into squares and add my topping.
- 1 medium size pear
- 150g Puff Pastry
- 1-2 tbs Early Grey tea leaves
- 1/4 tsp ground cinnamon
- 2 tsp sugar
- 1/4 cup apricot jam/preserve
- 1 tbs water
- Flaked almonds, for garnishing
- Preheat oven to 200F/180C and line a baking tray.
- Cut the pear into quarters and then into thin slices. Place in a bowl and add the earl grey tea, sugar and cinnamon and gently coat the pear in the mix.
- Roll out the pastry and cut into medium sized rectangles measuring approximately 4 inches x 3 inches.
- Arrange about 3-4 slices of pear on each pastry square. Fan them out, starting from the top right corner of the pastry, with the thin point of the pear slice facing the top right corner.
- Fold over the sides of the pastry by about half an inch to create a small border. Sprinkle the tops of the tartlets with almonds and then bake in the oven for 20-30 minutes until golden brown.
- Whilst the tartlets are baking, prepare the apricot glaze. Heat the apricot preserve and water either in a small saucepan over medium heat or in quick 30 second bursts in the microwave, until the jam is melted and liquid. Discard any lumps. Let it cool slightly and reserve to the side.
- Remove tartlets from the oven. Use a pastry brush to gently brush the tops of the tartlets. Allow the tartlets to cool and the glaze to set and serve.
- This recipe yields 4 individual tartlets.