2007 October Leadership Meeting: Becoming an Instrument in God's Hands

Pear - Plum Tartlets
Great recipe. Came from the Betty Crocker Fall Baking 2007 cookbook, page 47. Really simple and so fast. I’ve made them with plums and peach preserves before and also used apricot instead of peach with the pears. - Jan Hornberger

1 sheet frozen puff pastry, thawed as directed on package
1 ripe pear
1/4 cup peach preserves

Heat oven to 400 F. Cut pastry into 4 squares. Place pastry squares on ungreased cookie sheet. (I used parchment paper as it makes them easy to remove to cool.)

Peel pear, remove seeds. Slice into very thin slices. Arrange slices over pastry squares, leaving 1/2 in. border.

Bake about 20 minutes until pastry is puffed and browned. Spread 1 TBL preserves over top of each warm tartlet. Cool 10 minutes before eating.

Kitchen tip: Thaw the frozen puff pastry on the counter about 15 minutes. The pastry should be chilled but still pliable when you’re ready to work with it. If the pastry gets too warm, the butter layers will flatten and the pastry won’t puff as high when it bakes.

This is the perfect dessert to make when you’re short on time.

2007 September VT Conference

2007 September My Sister's Kitchen

2007 January Leadership Meeting: Faith Lights the Way

2006 November HFPE Workshop

2006 October V Tea Party