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Pear Cheese Tarts
with Honey and Hazelnuts Ingredients:
1 box (17.3 ounces) frozen puff
pastry
1 pear, cored and quartered
1 lemon, zested and juiced
1/2 cup plus 2 Tablespoons honey, divided
8 ounces cream cheese
2 Tablespoons all-purpose flour
2 eggs
1/2 cup chopped hazelnuts
Baking spray Remove puff pastry from
freezer 30 minutes before using. Preheat oven to 400°F. Cut
pear into thin slices. In small bowl, combine pear, 1 Tablespoon
lemon juice, and 1 Tablespoon honey. Reserve another 1 Tablespoon
honey in a small heatproof bowl. Use
a mixer to beat the cream cheese until smooth. Scrape down the sides
and add the honey, flour, and lemon zest. Mix until smooth.
Add the eggs, scrape down the sides again and mix until very smooth. Cut
half of the pastry sheets into 9 squares. Spray a muffin tin with
baking spray. Carefully fit 1 square into each muffin cup.
Fill each cup with 2 Tablespoons cheese mixture. Cut pear slices to
fit muffin tin. Fan 3 or 4 slices of pear over each cup and sprinkle
with 1 teaspoon hazelnuts. Freeze 10 to 15 minutes to firm pastry. Bake
cold tarts until pastry is lightly browned and cheese is puffed, about 20
minutes. Cut 9 more pastry squares and repeat filling and
baking. Microwave reserved honey 5 seconds on High and drizzle tarts
with warm honey. Let tarts sit 10 to
15 minutes before serving or refrigerate and reheat in a 350°F oven for
10 minutes. Makes 18 tarts.
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