{"id":1217,"date":"2010-09-22T15:51:43","date_gmt":"2010-09-22T13:51:43","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=1217"},"modified":"2013-02-06T12:27:01","modified_gmt":"2013-02-06T11:27:01","slug":"mini-pear-tarts","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=1217","title":{"rendered":"Mini Pear Tarts"},"content":{"rendered":"

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Pears have been on the markets for several weeks. Since I was going to cook them for the first time this year,I wanted to have a sweet and crunchy base, but also to leave the maximum space for the fruit. I achieved my aim\u00a0with simple tarts, thanks to the very thin pastry layer, the absence of tart sides (which is good news for those who don’t have mini-tart forms!) and the generous layer of fruit. The French-style tarts are light, delicate, crunchy and the pear is THE protagonist.<\/p>\n

Whatever variety you choose, the pears shouldn’t be too ripe, otherwise they will be difficult to cut into thin slices and they may fall into pieces during the baking process.<\/p>\n

Preparation: 15 minutes+baking (around 30 minutes)<\/em><\/p>\n

Ingredients for around 18 – 20 mini tarts (6 cm diameter):<\/em><\/p>\n

1 ready made puff pastry or other tart pastry (around 230g, thinly rolled out)<\/em><\/p>\n

10 small or 7 big pears<\/em><\/p>\n

cane sugar<\/em><\/p>\n

ground cinnamon<\/em><\/p>\n

ground clove (half of the cinnamon quantity)<\/em><\/p>\n

Preheat the oven to 180\u00b0C.<\/p>\n

Cut out 6cm diametre circles in your pastry with a glass or a special round pastry cutter. Put them on a baking sheet or in mini-tart forms (the tart forms make it easier to keep the fruit well in place) and sprinkle each circle with a teaspoon of sugar. Prick them with a fork an put aside.<\/p>\n

Peel the pears, quarter them lengthwise and remove the cores. Cut them into very thin slices (2-3 mm) and place very tightly (overlaying halves of the slices)\u00a0on your mini-circles. Sprinkle with cinnamon and\/or clove and some more sugar.<\/p>\n

Bake the tarts until the visible pastry parts are golden brown. (The time depends on your oven and on whether you put them on baking paper or into tart forms).<\/p>\n","protected":false},"excerpt":{"rendered":"

Pears have been on the markets for several weeks. Since I was going to cook them for the first time this year,I wanted to have…<\/p>\n","protected":false},"author":1,"featured_media":2774,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[127,10,164,6],"tags":[31],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/1217"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1217"}],"version-history":[{"count":46,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/1217\/revisions"}],"predecessor-version":[{"id":13036,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/1217\/revisions\/13036"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/2774"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1217"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}