5-intrordient mini-bulb recipe
:max_bytes(150000):strip_icc():format(jpeg)/SES-individual-pear-tarts-hero-1-56dae36b3377415fa2c7b6f9c682ddbf.jpg)
Imagine the following: You have promised your friends that they would bake something special if they came by, but they only have an hour to prepare. What if I would tell you that you can make wonderful, perfectly caramelized pear cakes for about an hour, whereby the preparation time is less than thirty minutes … with just five ingredients? Yes, you read the right.
I was last weekend. I stayed late in the night before the bing of a show (the irony is that I looked at a cooking show) and woke up late the next day. This recipe saved my life. The minimum preparation time gave me the opportunity to push everything that I forgot to put in my closet before my friends arrived while the tarts baked. I love the process of doing things from scratch, but I have been saved countless times by filling prefabricated puff pastry and being ready for days when I am short, but I would like to impress. It’s super easy and so versatile.
What kind of pears to use
BOSC bulbs are juicy and keep your taste and shape when baking, but your favorite bulb works well. There are Over three thousand types of pears To select you have options! Apples would also work great as a replacement.
Make it ahead
You can easily break down this recipe so that you don’t have to prepare everything in one day. Make the caramelized pears in advance up to three days in advance and cut the puff pastry in advance in advance and keep both in the fridge until you are ready to bake.
Serve pear cake
These cakes are a great addition to a brunch, coupled with a good cup of coffee or tea. Take it to the next stage by making it with a ball of your favorite ice cream, a drizzle of the rest of the caramel syrup and a dust of powdered sugar.
Tips for the production of mini bulb cake
- Keep the puff pastry cold before baking to ensure that the butter stays cold. Cold butter corresponds to scaly layers. If your pastries are warm, the butter can dry out slightly while baking and prevent the pastry from being inflated.
- When you sting the puff pastry with a fork, it helps to bloze it up unevenly by releasing steam as it bakes.
- Make sure you use solid pears. Very ripe pears become porridge during cooking.
- If you don’t have a second baking sheet, the remaining pastries can be placed in the fridge on large plates or even a cutting board. Let your baking sheet cool completely before repeating the building and baking process with the remaining pear and pastries. I will sometimes run my warm baking sheet under cold water to speed up this process and then dry it before I continued.
Cooking mode
(Keep your screen awake)
1 (17.3 ounces) package Frozen puff pastry Leaves (like Peperidge Farm), thawed
4 tablespoon (2 ounces) salted butter
4 medium (6 ounces each) fixed tires BOSC pearsCored, Stemmed and cut slices in 1/4-inch thickness
1/2 Cup packed Light brown sugar
1 teaspoon Vanilla extractoptional
Sugar powderTo garnish, optional
Collect the ingredients. Heat the oven to 400 f. Set line 2 large edge bakers with parchment paper and aside.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Unfold 1 (17.3-oz.) Package frozen puff pastry sheets thawed. Cut 9 (3-inch) squares from each sheet to result in a total of 18 squares and discard the scrap (or save them to make them Cake crust -cookies).
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Share the pastry squares evenly to the prepared baking sheets and release it at least 1/2 inch. Sting every pastry square with the tines of a fork. Cool in the fridge, uncovered as you cook the pears.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Melt 4 tablespoons of salted butter (2 ounces) In a large pan over the means. Stir in 4 medium (6 ounces) fixed-ripening BOSC bulbs, classified and cut into 1/4-inch thicknessesPresent 1/2 cup of packed light brown sugarAnd 1 teaspoon of vanilla extract (If used). Often stir in medium to high heat until the pears are tender and the brown sugar mixture begins to thicken for 8 to 10 minutes.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Remove 1 baking sheet from the refrigerator. Share evenly and arrange half of the cooked pears over the middle of each confectioner and reserve the brown sugar syrup in the pan for later.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Bake until the edges of the pastries are inflated and golden brown, 15 to 20 minutes. Repeat steps 5 and 6 with the remaining cooked pears and the pastries on the second baking sheet.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Drizzle the pears on every sheep with the brown sugar syrup in the pan. The cakes with garnish Sugar powder, sugar, if desired. Serve warm.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
This recipe was developed by Jasmine Smith
How to store
Keep the remaining pear cakes chilled in an airtight container for up to 3 days. They are best suited when they are warmed up in the oven until they are warmed up and the bottom of the pastry is crispy again.
Do you feel adventurous? Try this:
- Use apples instead of pears.
- Add different spices such as cinnamon or ginger.
| Nutritional information (by portion) | |
|---|---|
| 662 | Calories |
| 39g | Fat |
| 71g | Carbohydrates |
| 7g | protein |
×
| Nutritional information | |
|---|---|
| Portions: 6 | |
| Amount per serving | |
| Calories | 662 |
| % Daily value* | |
| 39g | 50% |
| Saturated fat 9g | 47% |
| 20 mg | 7% |
| 273 mg | 12% |
| 71g | 26% |
| Dietoner 5G | 18% |
| Total sugar 28g | |
| 7g | |
| Vitamin C 3MG | 17% |
| Calcium 35 mg | 3% |
| Iron 2mg | 13% |
| Potassium 219mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
