ADVERTISEMENT

Gingered Pear and Pumpkin Tartlets

Gingered Pear and Pumpkin Tartlets
COOK TIME
55 min
YIELDS
6 servings

Delicious semolina tarts filled with bosc pears and pumpkin puree.

ADVERTISEMENT

Ingredients

Pastry

1
cup all purpose flour
3
Tbsp fine semolina
½
cup butter, cold, cut into small pieces
2
Tbsp shortening
1
pinch salt
2
tsp sugar
¼
cup ice water, (approximately)

Filling

1
ripe Bosc pear
2
egg
¼
cup packed light brown sugar
¼
cup thirty-five percent cream
½
cup pure pumpkin, puree, canned
tsp freshly chopped ginger

Glaze

¼
cup corn syrup
¼
cup maple syrup
1
tsp freshly chopped ginger
ADVERTISEMENT

Directions

Step 1

Preheat oven to 375 degrees F.

Step 2

In a food processor combine flour, semolina, butter, shortening, salt and sugar and pulse several times until mixture resembles course meal.

Step 3

Add the water and pulse again.

Step 4

Turn onto lightly floured surface and continue to knead by hand until dough comes together.

Step 5

Flatten into a disc and cover with plastic wrap.

Step 6

Let rest in fridge for at least 30 minutes before rolling. If dough is too hard before rolling let stand at room temperature for several minutes until it does not crack when rolling.

Step 7

Prepare filling by adding all ingredients except pear in a medium bowl.

Step 8

Whisk until combined. Set aside.

Step 9

For the glaze combine all ingredients in a small sauce pan and bring to a boil.

Step 10

Reduce temperature to low and simmer for about 10 minutes or until glaze is reduced by a third.

Step 11

Remove from heat and set aside.

Step 12

On a lightly floured surface roll pastry out to about 1/8 of an inch thickness.

Step 13

Use a glass or cup to trace out ten or twelve 3¼ or 3½ inch rounds on the pastry.

Step 14

Cut out by cutting around cups with a sharp knife.

Step 15

Line 3 inch tartlet moulds with pastry rounds.

Step 16

Line the pastry with foil and fill with uncooked rice.

Step 17

A muffin tin can also be used if moulds are not available.

Step 18

Bake pastry in middle rack of oven for about 25 minutes or until pastry is golden.

Step 19

Remove foil and rice. Reduce heat to 350 degrees F.

Step 20

Continue to bake for 5 minutes. Remove from oven and cool on wire rack.

Step 21

Peel and core pear. Cut pear in quarters lengthwise and then slice thinly.

Step 22

To assemble the tartlets place 4 small slices of pear in the bottom of each shell and cover with pumpkin mixture.

Step 23

Spoon a teaspoon of glaze over the top. Repeat with remaining tarts.

Step 24

If the glaze is too stiff to pour heat slightly.

Step 25

Reduce oven to 325 degrees F. and bake filled tarts for 10 to 15 minutes or until slightly soft in centre when tilted.

Step 26

Serve tartlets while they are still slightly warm.

Rate Recipe

My rating for Gingered Pear and Pumpkin Tartlets
ADVERTISEMENT