Pears in Season

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During spring and summer, everybody sings the praises of sweet, juicy seasonal berries and stone fruit. In fact, that produce gets so much attention that it almost comes as a surprise to realize that winter, too, has its signature fruit.

Of course, thanks to international airfreight, you can get just about any fruit you want any month of the year. But right now is among the best times of all to enjoy one of my favorite fruits of all: pears.

Firm yet incredibly juicy, with a flavor that, depending on the variety you use, can range from subtly perfumed to richly aromatic, pears are delightful to eat right out of your hand. But they also make wonderful ingredients in savory and sweet dishes alike. I love the way they taste sauteed with chicken, duck, or pork, for example. And I include them in desserts from rice souffles (a recipe I've shared in a past column) to sorbets to -- among my favorite ways of all to cook with pears -- pastries.

So I'm delighted to share with you a classic recipe for Pear Tart with Caramel Sauce. It's a perfect winter dessert, and is surprisingly easy to make.

Part of what makes this recipe so easy is the fact that you can now find outstanding puff pastry for the tart base in the freezer section of most supermarkets. The most widely available brand gives you 17.3 ounces in a box, just the right amount for the recipe. You'll get excellent results, without the several hours it takes to make puff pastry yourself.

As for the pears, use any variety you can find that is firm yet fully ripe: mild Anjous or aromatic Boscs, both commonly available, make excellent choices. If you can't find good fresh pears, however, don't give up. The recipe also works very well with pear halves canned in syrup, drained and sliced; and using them even saves you the bother of peeling and coring the fruit!

Whatever pears you use, their flavor will go especially well with the caramel sauce. Be sure to allow yourself enough time to prepare the sauce, which can be made in advance and served reheated, at room temperature, or cool. And make the time you spend preparing it free of distractions, because the sugar, once it starts to caramelize, can burn very quickly and needs close supervision so you stop cooking it at the perfect light golden brown color. Always be careful, too, when working with hot syrups, keeping your hands well clear of the pan and adding liquids cautiously to guard against splashes or spatters.

No such precautions are necessary, though, for the other sauce, whipped cream -- an indulgent finish any fruit dessert, whatever the season.

PEAR TART WITH CARAMEL SAUCE

Serves 8

1 package (17.3 ounces) frozen puff pastry sheets, thawed following package directions

6 tablespoons Almond Cream (recipe follows)

2 tablespoons pear liqueur

1 cage-free egg, lightly beaten

6 or 7 ripe organic pears, peeled, halved, cored, and cut lengthwise into slices about 1/4 inch thick (or 1-1/2 to 2 cans canned pear halves in heavy syrup, drained and sliced)

2 tablespoons unsalted butter, cut into small pieces

2 cups Caramel Sauce (recipe follows)

1 cup heavy cream, whipped

Roll out the puff pastry sheets to a thickness of 1/8 inch (3 mm) and place them on a baking sheet. Using the tip of a sharp knife or a circular pastry cutter, cut the pastry into 4 circles, each 6 inches in diameter; remove the scraps of pastry from around the circles. Put the baking sheet in the refrigerator to chill the pastry for at least 30 minutes.

Preheat the oven to 400 degrees F.

Prepare the Almond Cream or, if you have made it in advance, let the 6 tablespoons come to room temperature. In a small mixing bowl, stir together the pear liqueur and almond cream until smooth. Spread the mixture to within 1 inch of the edge of each chilled pastry circle. Brush the uncovered edges with the beaten egg.

Arrange the pear slices attractively and evenly on top of the almond cream. Dot the pears with the butter.

Bake until the pastry is golden brown, about 25 minutes.

To serve, use a sharp knife to cut each tart in half. Serve half a tart per person, spooning some whipped cream on one side and some caramel sauce on the other.

ALMOND CREAM

Makes 3/4 pound

3-1/2 ounces almond paste, cut into small pieces

1/4 cup minus 1/2 tablespoons sugar

3 tablespoons unsalted butter, cut into pieces

2 cage-free egg yolks

Put the almond paste, sugar, butter, and egg yolks in a food processor fitted with the stainless-steel blade. Process until thoroughly combined and smooth, scraping down the side of the bowl with a rubber spatula as necessary. Use as needed.

Transfer any unused almond cream to a bowl, cover with plastic wrap, and refrigerate. It will keep for up to 3 weeks.

CARAMEL SAUCE

Makes 2 cups

1 cup sugar

1/2 cup water

1-1/2 cups heavy cream

3 tablespoons unsalted butter at room temperature, cut into small pieces

In a heavy saucepan, combine the sugar and water. Cook over moderate heat until the sugar turns a light golden brown, 15 to 20 minutes, watching carefully to make sure the sugar doesn't burn.

Remove the pan from the heat and immediately, carefully, add the cream, stirring until smooth.

Sprinkle the butter pieces over the sauce and let them melt. Stir to combine thoroughly.

Serve warm or cold.

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Pears in Season: Pear Tart With Caramel Sauce Dessert Recipe - Wolfgang Puck Recipes

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