Salted Caramel Pear Tarts
This incredible salted caramel-coated pear puff pie took no quite half an hour to form and tastes love it just walked out of a pastry shop.
INGREDIENTS
375 g butter puff pastry
1 beaten egg
4 small or medium ripe pears
8 c. sugar (brown)
8 teaspoons non-half and half double / cream
1 teaspoon coarse sea salt
INSTRUCTIONS
1.Preheat your oven to 375F / 190C. Line a baking sheet with parchment paper. Roll out your puff pastry. If using blocks, sprinkle your surface with flour and make rectangles 1/4 inch thick. Divide your rectangular puff pastry into 8 small rectangles. With a pointy knife, cut the "L" at 2 opposite corners, not cutting completely but leaving ½ inch within the two corners. Brush with beaten egg. Take the corner pieces of the dough, cross them over one another (one top, one bottom) and lay them flat (now on opposite sides). Brush the highest of the dough with egg and put the prepared cake within the refrigerator to chill it.
2.When the dough cools, prepare the pear filling. Peel the pears and cut them in half lengthwise, removing seeds and chopping into 1/4 inch slices.
3.Remove the pastry crusts from the refrigerator and place them on your surface , placing half a pear within the center of every pie. Then sprinkle with one teaspoon of sugar and one teaspoon / 5ml of cream cheese per pie, then add a touch sea salt on top. Bake in preheated oven for half-hour or until the pears are tender and therefore the pastry is golden.
