I don’t know what came over me but this year I had one must-make item on my Thanksgiving Menu and that was a pear tart for dessert. I have made countless pies and galettes this summer, but I’ve been craving puff pastry goodness smothered with fruit and a tart just seemed like the easiest compromise for these two things. I love how many autumn spices go well with pears and as soon as I dreamed up making a pear tart for dessert, I figured a cardamom ice cream would go well with this dessert too.
- For the tart;
- 1 premade sheet of puff pastry cut in half to make one long piece and slightly thawed
- 3 D’Anjou green pears cored and sliced thin
- 1/8 cup of bourbon
- 1/8 cup & 2 tablespoons brown sugar
- ½ teaspoon cardamom
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon vanilla bean paste
- Melted Butter
- Honey for drizzling
- 1 egg whisked for an egg wash
- For the ice cream;
- 1 Pint of high quality vanilla bean ice cream
- 1 tablespoon of cardamom spice
For the Tart;
Prep your puff pastry by slicing the square in half and “glue” it together by overlapping two sides with some melted butter. Place in fridge.
Toss the pears, bourbon, 1/8 cup of brown sugar, spices and vanilla into a large bowl. Mix well. Let sit and marinate together for 30 minutes.
Remove puff pastry from freezer, brush with melted butter and sprinkle remaining brown sugar over the base saving 1 inch of the sides un sugared.
Arrange marinated pears in a line down the top of the pastry puff.
Sprinkle brown sugar over the top and drizzle honey lightly across the pastry.
Using a basting brush, lightly brush the edge of the pastry puff with the egg wash and fold the edges over to cover the pears. Brush edges with egg wash.
Place in freezer for 10 minutes and bake afterward or you can bake the next morning. Just make sure if you are freezing overnight that you cover the top with plastic wrap and remove 10 minutes before baking.
Bake at 375 degrees for 10-15 minutes or until edges are golden brown.
For the Ice Cream;
Remove the ice cream from the freezer for 15 minutes or until soft but not liquid.
In a deep bowl, fold the cardamom into the ice cream then transfer back to your original ice cream vessel and store back in the freezer until ready to serve with the tart.