Pear Tartlets with Maple Cream
Pears, maple syrup and spices make these tartlets a welcome addition to a late afternoon Scandinavian “coffee table.” A coffee party traditionally includes baked treats, coffee and lots of conversation and friendship.
PREP TIME: 20 Minutes
BAKE TIME: 30Minutes
On lightly floured surface, roll pastry to 1/8-inch (3 mm) thickness; cut out twelve 4-inch (10 cm) rounds and fit into muffin cups. Cover with tea towel; refrigerate.
In small bowl, whisk 3 tbsp (45 mL) maple syrup, butter, vanilla, cinnamon, nutmeg and salt. Stir in pecans and toss to coat; set aside.
Place pears in large bowl; sprinkle with sugar and cornstarch and toss to coat. Stir in pecan mixture and divide among shells. Bake in 400°F (200°C) oven until pears are tender and pastry is lightly golden, 25 to 30 minutes. Cool on wire rack.
Maple Cream: In medium chilled bowl, using electric mixer on high speed, whip cream until soft peaks form. Add maple syrup and beat until firm peaks. Serve each tartlet with a dollop of cream and a dusting of cinnamon, if using.
*Use a single pie crust recipe that calls for about 1-1/2 cups (375 mL) of all-purpose flour. Or use a 400 g package of store-bought refrigerated pie crust.
Use ripe but firm pears. Ontario Bosc and Bartletts are good choices.
- Pastry for 9-inch (23 cm) pie*
- 3 tbsp (45 mL) Ontario Maple Syrup
- 1 tbsp (15 mL) butter, melted
- 1/2 tsp (2 mL) vanilla
- 3/4 tsp (4 mL) ground cinnamon
- 1/8 tsp (0.5 mL) ground nutmeg
- Pinch salt
- 1/2 cup (125 mL) pecans, chopped
- 3-1/2 cups (875 mL) peeled, quartered sliced crosswise
- Ontario Pears (about 3)
- 2 tbsp (25 mL) each granulated sugar and cornstarch
- 1/2 cup (125 mL) 35% Ontario Whipping Cream
- 2 tbsp (25 mL) Ontario Maple Syrup
- Ground cinnamon (optional)