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White Wine Poached Pear Tartlette Recipe
Fresh pear season is underway, with all 10 varieties of USA Pears being harvested now. In our family, pears are one of our favorite fruits. We buy them but they never last long.
We prefer ripe pears and determining if a pear is ripe is easy: apply gentle pressure to the narrow “neck” of the pear with your thumb. If it yields to pressure, it's ripe. While most people prefer pears perfectly ripe, there are an abundance of uses for crisp and under-ripe pears. They are especially ideal for poaching.
Poaching a pear is simple, but looks and tastes so special. The grandfather of poached pear liquids is the traditional wine and sugar mixture, but today's poached pear recipes run the spectrum of flavors and uses.
You can easily infuse creativity in any poached pear recipe by experimenting with tea, bourbon, coconut milk, beer, coffee, or a myriad of other poaching liquids. We poached our pears with white wine with a splash of coconut milk which is something we have never done before.
WHITE WINE POACHED PEAR TARTLETTE FOR TWO
Follow your favorite pie crust recipe or use one box of ready to bake pie crust (rolled style in the refrigerated section). To save on time, we used a ready to bake pie dough/crust.
- 1 ripe Green Anjou pear
- 2 tablespoons raw honey
- 1 teaspoon maple sugar (not maple syrup)
- 1 egg for a wash, optional
- White wine – we used Chateau St Michelle Riesling
- Vanilla bean
- Coconut milk
- Prepare your pie crust or place the ready to go crust on the counter to warm up a little bit before rolling out. When ready, roll out the dough on a lightly floured surface; be careful not to roll it too thin. Cut one circle for each tart, it will need to be about 1.5 inches larger all the way around then the size of the mini tart pans. This will give you enough crust to go up the sides of the pan and fold over the top a little bit. (this is necessary to ensure the juice from the pear does not leak everywhere and make it impossible to remove from the pan in one piece). Form the dough into the pan, carefully pushing the crust down into the corner and into the groves all the way around. This will give you the classic tart look. Cut out small hearts with the left over dough. We used 6 hearts for the size tart pan and cookie cutter used, you may find another size and number works better.
- Thoroughly wash the pears, peel and core. Cut each pear into thinner slices that are about ¼ to 1/3 of an inch thick.
- Add 1 1/2 cups of white wine simmering along with your vanilla bean into a small saucepan over medium to high heat. Bring to a boil. Decrease your heat and add your pear slices along with a generous splash of coconut milk. To fully poach, you should cook about 30 minutes or until tender. However, since we are baking them afterwards, poach for about 20 minutes making certain to keep the pears under the liquid the entire time.
- Fill the tart pan up to the top line with the pear slices, you’ll have a couple layers, try to fit them in like a puzzle so there aren’t any unfilled areas. Top the pears with the raw honey. Fold the pie dough over the top edges of the pears and brush on a small amount of the egg wash. Then carefully dip each heart one at a time into the egg wash and place slightly over lapping one another around the pan. If needed add more egg wash and sprinkle with maple sugar.
- Bake at 375 degrees for about 25 to 30 minutes. Leave covered with tinfoil for the first 15 minutes. Keep an eye on the tarts as you approach the 20 minute mark to ensure they do not overcook. Let cool for 10 minutes before serving.
GET SOCIAL WITH USA PEARS