Nothing Says ‘I love You’ Like A Freshly Baked Dessert.
February 15, 2011 § 12 Comments
For Valentine’s Day I would like a man who helps me make the salad and washes up the dishes.
Ok, so maybe my request doesn’t sound as romantic as twelve-dozen roses or french toast in bed, but back in ’09 this was all I was looking for. And wouldn’t you know it, Cupid found me NB, who will wash AND dry, as well as chop AND saute.
So this year I thought I should put a little something ‘sweet’ back into February Fourteenth.
The weather today was the warmest we’ve had since arriving in America, 71˚F for a couple of hours, which was perfect for creating a light little treat to sit alongside good quality ice cream.
For these tarts I was able to make the most of late season corella pears, as well as a tin of peach slices that I had in the pantry …thriftiness on the day of love?? Shhh, don’t tell NB!
With a little grating of dark chocolate, a sprinkle of icing sugar and a pinch of rose petals I was able to pretend that hours were spent slaving in the kitchen instead of 15 minutes (again, discretion would be appreciated!!)
I hope everyone had a lovely Valentine’s Day and Cupid was able to answer your call
Individual Fruit Tarts
2 sheets of frozen puff pastry, thawed
2 small corella pears*
1 tin, 200g, peach slices, drained
1 cup caster sugar
3 squares dark chocolate
4 tablespoons apricot or berry jam**
1/3 cup icing sugar
Preheat oven to 160C, 300F.
Wash and peel pears, rubbing the outside of each with a cut lemon half.
Place caster sugar in medium saucepan with 2 cups water and simmer, stirring, until sugar dissolves.
Poach pears in sugar syrup over medium-low heat for 6 minutes or until just cooked. Remove and set aside to cool, then halve, removing core but leaving stems intact. Slice lengthways, nearly to the top, and press down lightly with palm to flatten.
Meanwhile, drain and rinse peaches.
Cut circles from the puff pastry, slightly larger than the pear half.
Score a circular border in the pastry and top centre with 1/2 tbl jam and a grating of chocolate. Place the halved pear or 3-5 slices of peach on top.
Brush outside edges of pastry with lightly beaten egg and bake tarts for 10-12 minutes, until puffed.
Remove tarts from oven and preheat grill to high. Sprinkle tarts with icing sugar and grill 1-2 minutes until golden and crisp. Serve with thick cream and ice cream.
*Any fruit of your choice would work well in these tarts. Poach apple slices, quarter strawberries or thickly slice bananas and sprinkle with brown sugar or maple syrup.
**You could also replace the chocolate and jam base for a slice of marzipan.