Pear and Hazelnut Praline Puff Pastry Tarts | PCC Natural Markets

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Pear and Hazelnut Praline Puff Pastry Tarts

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Pears and hazelnuts make such a lovely winter combination. Look for hazelnut butter in the peanut butter section at PCC. These tarts require no rolling or forming in a tart pan.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free soy-free iconSoy-free


Preheat oven to 425° F. Line baking sheets with parchment paper.

To make hazelnut praline, combine hazelnut butter, brown sugar, brandy or cognac and 1 egg. Mix well and set aside.

In a small bowl, beat remaining egg with water, and set aside. (This is called an egg wash.)

Unfold pastry sheets on a work surface. Cut each sheet into four squares and brush lightly with egg wash. Spoon about 2 tablespoons praline into the center of each square, spreading into a 2-inch circle.

Cut the stem and blossom end off of each pear. Cut pears into quarters lengthwise and remove center cores. Cut each quarter in 1/8-inch slices crosswise, keeping slices together as best you can. Using a spatula or a table knife, place one (sliced) pear quarter in the center of each of the pastry squares, fanning them lightly.

Sprinkle generously with cinnamon sugar. Fold edges of the pastry up around the filling, leaving pears mostly exposed. Brush outside of the pastry lightly with egg wash. Sprinkle with more cinnamon sugar. Place pastries on prepared baking sheets.

Bake for 20 to 25 minutes, until pastry is deep golden brown. Let cool for 5 minutes and sprinkle with powdered sugar.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 28, 2009.

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