Puff Pastry Pear Tartets with Cinnamon Sabayon

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Puff Pastry Pear Tartets with Cinnamon Sabayon
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Health Score:
4,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For the tartlets
9 ounces Puff pastry dough
½ fresh lemon
2 ripe Pear
1 tablespoon sugar
1 egg yolk
powdered sugar (for dusting)
For the cinnamon sabayon
4 egg yolks
1 tablespoon Vanilla
6 tablespoons sugar
2 tablespoons Almond liqueur
3 ounces dry white wine
1 pinch Ground cinnamon
Cinnamon stick (for garnishing)
How healthy are the main ingredients?
sugarsugarlemonPear

Preparation steps

1.

For the tartlets: squeeze lemon juice. Peel pears, halve and  core. Drizzle with 1 tablespoon of lemon juice. Combine remaining lemon juice with sugar and water, bring to a boil. Add pears and simmer for 2-3 minutes, strain. Let cool. 

2.

Preheat the oven to 425°F.

3.

Roll out puff pastry until approximately 1/5 inch and cut into 8 squares (approximately 3 x 3 inches). Place 1 pear half into the center of each square. Brush pastry and pear with beaten egg yolk and sprinkle with powdered sugar. Place into a baking sheet lined with parchment paper, at some distance from each other. Bake in preheated oven at 425°F for 15-20 minutes.

4.

For the sabayon: whisk egg yolks with vanilla sugar and sugar over a hot, but not boiling. water bath. Add almond liqueur, white wine and cinnamon and continue to beat until sabayon has creamy and airy consistency.

5.

Pour sabayon into glasses and decorate wtih cinnamon sticks. Dust pear tartlets with powdered sugar and serve while still warm with sabayon.