PEAR AND BRIE TARTS WITH ROASTED SHALLOTS AND GARLIC

[Graham]

This looks tasty:
From: "Prairie by Dan Clapson and Twyla Campbell."

PEAR AND BRIE TARTS WITH ROASTED SHALLOTS AND GARLIC
“The filling in these two-bite tarts couldn’t be easier: just add fresh
pears to our Roasted Shallots and Garlic. Pop in a cube of cheese to
melt as the tart bakes, finish with crushed pink peppercorns to balance
the dish, and you’ve got a luscious little number that will bring the
wow factor to any table,” writes Twyla Campbell. Photo by Dong Kim

Makes: 18 tarts

Pear Jam:
1/2 cup Roasted Shallots and Garlic (recipe follows), drained of oil
2 ripe pears, peeled and cut into chunks
3 tbsp turbinado sugar
2 tsp apple cider vinegar

Assembly:
18 mini frozen pastry tart shells (each 2 inches/5 cm) (remove from
freezer 10 minutes before needed) (see note)
4 oz (113 g) brie cheese, 1/2-inch (1.25-cm) cubes (about 1 cup)
1 tbsp pink peppercorns, crushed
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Step 1

Preheat the oven to 385F (196C) and line a baking sheet with parchment
paper.

Pear Jam

Step 2

Add the shallots and garlic, plus the pears, sugar and vinegar, to a
small saucepan and bring to a gentle boil. Turn the heat to low and
gently simmer for 15 minutes or until the pears have broken down and the
mixture has thickened. Remove and discard any residual oil that is
sitting on top by pressing a soup spoon gently on top of the mixture,
then tipping the saucepan so it runs out.

Assembly

Step 3

Arrange the mini tart shells on the prepared baking sheet and fill with
1 tbsp of pear jam. Top with 2 small cubes of cheese, pushing them
slightly into the jam.

Step 4

Bake for 15 minutes or until the jam is bubbling, the cheese has melted,
and the pastry is golden brown. If needed, rotate the tray and set the
timer for 5 more minutes. Remove and sprinkle with the crushed
peppercorns. Remove the tarts from their foil shells before placing on a
tray to serve. Allow the tarts to cool for 10 minutes before eating.

Step 5

The tarts can be kept in a sealed container in the fridge for up to 1
week and reheated in a 300F (150C) oven for 10 minutes (or a microwave
on medium power for a minute) before serving.
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Note: Look for tart shells that come in foil shells to help the tarts
keep their shape while baking.

ROASTED SHALLOTS AND GARLIC

Makes: 1 1/2 cups

6 large shallots (about 10 oz/283 g), sliced into rounds
10 cloves garlic, peeled, smashed and halved
1 cup canola oil

Step 1

Preheat the oven to 300F (150C).

Step 2

Combine the ingredients in a baking dish and cover with tinfoil. Set in
the oven. Stir after 30 minutes. After 1 hour, stir again, take the foil
off and continue roasting for a final 30 minutes.

Step 3

Let cool, pour into a sealable jar and store in the fridge for up to 2
weeks.

[GM]

We see that Graham is hewing to ancient Holy Custom...!!!

Genesis 18:6:

"And Abraham hastened into the tent unto Sarah, and said, Make ready quickly three measures
of fine meal, knead it, and make cakes upon the hearth..."

;-D

--
GM

[itsjoan...@webtv.net]

On Friday, September 22, 2023 at 2:23:28 PM UTC-5, Graham wrote:
>
> This looks tasty:
> From: "Prairie by Dan Clapson and Twyla Campbell."
>
> PEAR AND BRIE TARTS WITH ROASTED SHALLOTS AND GARLIC
>

*SNIP*

They DO sound good!! Send me one or two and I'll be happy to rate
your efforts. 😋

[Graham]

Not until you demonstrate rolling a kayak:-)

[itsjoan...@webtv.net]

Well, I guess I won't see any pear tarts being expressed delivered to
my door.