Slowly, autumn will set in. We are enjoying the last days of vacation and the heat, but we are already watching for the first signs. The days are getting much shorter, back-to-school shows are back, we’re replacing flip-flops with sneakers, we need good comfort food…
So I naturally came back from shopping with pears, already imagining the smell of the pie I was going to make with it.
This recipe is a marvel of simplicity. You just need to take the time to cut the dough nicely in the shape of the pears, which is very easy to do. And now, it’s already almost finished!
I simply added a little speculoos paste to the heart of the pears. A very pleasant little surprise.
I adore this dessert!
Small pear and speculoos pies:
400 to 500 g puff pastry
Cut the washed and dried pears in half, keeping the tails.
Empty the inside with a melon baller.
Fill the hole with speculoos paste.
Spread the puff pastry on a silpat or a sheet of baking paper.
Place the pear halves on the dough, leaving a little space between them.
With a small knife, quickly cut around the pears, leaving a small margin.
At the top, roughly make two leaves.
Remove excess dough.
It remains only to draw a few veins on the leaves and make 3 notches in the pears.
Refrigerate for about 20 minutes.
Preheat the oven to 200°C.
Put the pies in the oven and cook for 15 to 20 minutes.
Remove from oven and sprinkle lightly with icing sugar.
Serve warm or cold, with a little whipped cream.
To finish: do not try to move the tartlets before baking. They would deform.
That’s why I advise you to use a nice amount of puff pastry.
Above all, do not make a ball of the falls. Take the time to arrange them against each other, so as not to break the puff pastry.
After cooling, they will be perfect for another preparation.
I wanted to give one last chance to the awesome dough that everyone recommends. It is indeed super good in taste, but it definitely does not flake… even very cold.