Asian Apple and Pear Tart
My Asian Apple and Pear Tart was inspired by an episode of Ming Tsai where his parents made him a dessert with a hot dough and peanut butter, sesame oil and brown sugar rolled and flattened.
I thought the combination of the peanut butter, sesame oil and brown sugar sounded good. I then thought that it would go well with fruit in a tart, so here we are ! my asian apple and pear tart.
Ingredients for Asian Apple and Pear Tart
- 1 thawed sheet of puff pastry
- 2 granny smith apples peeled and cored
- 2 pears peeled and cored
- ¼ cup creamy peanut butter
- 1-1½ Tbsps sesame oil
- ½ cup (approximate) dark brown sugar
- 2-3 Tbsps granulated sugar
- 2-3 Tbsps apricot preserve + 1 Tbsp water
Directions for Asian Apple and Pear Tart
Peel, core and cut in half the apples and pears then slice. Put slices into water with a few tablespoons of lemon juice to keep from browning.
Mix the peanut butter and the sesame oil well and taste- making sure there is enough oil to flavor the peanut butter slightly.
In a small pot place the apricot preserve and the water and on medium heat melt and dissolve the preserve, once melted stir well and set aside on low heat.
Take the thawed puff pastry and place on a greased sheet pan or silpat. With a fork lightly prick the pastry leaving a ½ inch unpunctured border on all 4 sides.
Spread the peanut butter over the pastry, again leaving the ½ inch border clean. Spread the brown sugar over the peanut butter.
Now layer the apples and pears alternating each over the brown sugar. Sprinkle the apples and pears lightly with the granulated sugar.
Place into a preheated 400º oven for 30 – 40 minutes until the fruit is softened and the edges of the pastry have risen and nicely browned.
When finished baking remove from the oven and allow to sit on the sheet pan on a rack for a few minutes then carefully remove to a wire rack to cool. After it has cooled a little gently brush the apricot jam over the top of the fruit. Can be served warm, room temperature or chilled.
For a serving suggestion, try Crème Fraîche, I found one in my local grocery that had vanilla bean added and it went exceptionally well.
Here are few items to help make this recipe:
https://www.amazon.com/Silicone-Baking-Mat-Professional-Nonstick/dp/B00Y5VO7F4/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1465836240&sr=1-4&keywords=silpat&linkCode=ll1&tag=rantsravesa06-20&linkId=d6b5ae594a309ad59370880fd736e0fe
https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1465836410&sr=1-1&keywords=sheet+pans&linkCode=ll1&tag=rantsravesa06-20&linkId=7fdaa7dc4eaeffd6bdd7bbedf580fef8
Very nice- loved the peanut butter, great apples and pears and I truly adored the pastry. A 5 paw effort!!
Ingredients
- 1 thawed sheet of puff pastry
- 2 granny smith apples peeled and cored
- 2 pears peeled and cored
- ¼ cup creamy peanut butter
- 1-1½ Tbsps sesame oil
- ½ cup (approximate) dark brown sugar
- 2-3 Tbsps granulated sugar
- 2-3 Tbsps apricot preserve + 1 Tbsp water
Instructions
- Peel, core and cut in half the apples and pears then slice. Put slices into water with a few tablespoons of lemon juice to keep from browning.
- Mix the peanut butter and the sesame oil well and taste- making sure there is enough oil to flavor the peanut butter slightly.
- In a small pot place the apricot preserve and the water and on medium heat melt and dissolve the preserve, once melted stir well and set aside on low heat.
- Take the thawed puff pastry and place on a grease sheet pan or silpat. With a fork lightly score the pastry leaving a ½ inch unpunctured border on all 4 sides.
- Spread the peanut butter over the pastry, again leaving the ½ inch border clean. Spread the brown sugar over the peanut butter.
- Now layer the apples and pears alternating each over the brown sugar. Sprinkle the apples and pears lightly with the granulated sugar.
- Place into a preheated 400º oven for 30 - 40 minutes until the fruit is softened and the edges of the pastry have risen and nicely browned.
- When finished baking remove from the oven and allow to set on the sheet pan on a rack for a few minutes then carefully remove to a wire rack to cool. After it has cooled a little gently brush the apricot jam over the top of the fruit. Can be served warm, room temperature or chilled.
- For a serving suggestion, try Crème Fraîche, I found one in my local grocery that had vanilla bean added and it went exceptionally well.
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