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Pear And Pistachio Puff Pastry Tartlets

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Nouvelle		1	Servings

INGREDIENTS

3		Pears, peeled halved cored
1	c	Essencia or other sweet
		dessert wine
1/2		Vanilla bean
2/3	c	Shelled unsalted pistachios
		about 3 ounces
1/2	c	Sugar
3	T	Unsalted butter, room
		temperature
1		Egg
2		Frozen puff pastry sheets
		one 17 1/4-ounce
		package
		thawed
1		Egg, beaten to blend
		glaze
		Finely chopped pistachios
		Fresh mint leaves
		servings

INSTRUCTIONS

1998    
The 1970s saw perhaps the biggest change in cooking in this century.
That's when a group of talented young chefs in France came up with
"nouvelle cuisine," emphasizing fresh ingredients, elegant
presentation, and interesting and unusual combinations of foods and
flavors. American chefs quickly imported it and made it into  something
uniquely their own. For our take on this landmark in  contemporary
cooking, we've shaped purchased puff pastry into  individual tartlet,
filled them with pistachio frangipane and sliced  pears, and topped it
all off with a sweet-wine glaze.  Combine pear halves and 1 cup dessert
wine in heavy medium saucepan.  Scrape in seeds from vanilla bean; add
bean. Bring wine to boil.  Reduce heat, cover and simmer until pears
are just tender, turning  occasionally, about 10 minutes. Using slotted
spoon, transfer pear  halves to paper towels and drain well. Boil pear
poaching liquid in  saucepan until reduced to 2 tablespoons, about 7
minutes. Set glaze  aside.  Finely grind 2/3 cup unsalted pistachios
and sugar in processor. Add  unsalted butter and egg; blend just until
filling is combined. (Can be  prepared 1 day ahead. Cover pears and nut
filling separately and  refrigerate. Cover glaze and let stand at room
temperature.)  Unfold pastry sheets on work surface; press out folds.
Using 4  1/4-inch scalloped round cookie cutter, cut out four rounds
from each  sheet. Using 3 1/2-inch round from cookie cutter, cut out
one 3  1/2-inch round from each of four rounds (reserve 3 1/2-inch
rounds  for another use); set pastry rings aside. Brush egg glaze over
outer  edges of four 4 1/4-inch solid rounds. Pierce rounds all over
with  fork. Top each with one pastry ring. Transfer pastries to baking
sheet. Freeze 15 minutes. (Can be prepared 1 day ahead; cover and  keep
frozen).  Preheat oven to 375Â°F. Bake pastries 10 minutes, piercing
centers  with fork if centers rise. Remove from oven. Reduce oven
temperature  to 350Â°F.  Spoon 1/4 of nut filling into center of each
pastry. Slice pear  halves and arrange atop filling, covering
completely. Bake until  pastries are golden brown, about 20 minutes.
Cool pastries at least  30 minutes and up to 1 hour. Brush pears with
glaze. Sprinkle chopped  pistachios around pears. Garnish with fresh
mint leaves and serve.  Bon AppÃ©tit November 1993  Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3992 Calories From Fat: 2193 Total Fat: 245.1g Cholesterol: 277.6mg Sodium: 1423.4mg Potassium: 956.4mg Carbohydrates: 412.4g Fiber: 22.1g Sugar: 147.5g Protein: 47.8g