1 no ingredients
Directions
12 oz brie, -- room temperature
1 lg egg
1 lg egg yolk
2 TB brandy
6 TB butter
1/4 c sugar
1 lb firm ripe pears, -- peeled
: and sliced
2 sheets (1 pound package)
: frozen puff pastry
1 egg mixed with 1 teaspoon
: water for wash
Preheat oven to 450. Remove rind from brie. In food processor combine
brie, egg, yolk, and brandy. Process until smooth and chill. In a
large skillet, melt butter. Add sugar and cook on high for 1 minute.
Add pears and cook over med-high heat until crisp tender. Remove to a
plate to cool. On floured surface, roll 1 puff pastry sheet to
10-inch square. Cut a 10 inch circle out of this. Roll second sheet
into 11-inch square and cut an 11-inch circle out of this. Place
10-inch circle of dough on baking sheet. Spread cheese mixture over
pastry to within 1 inch of outside edge. Spoon cooled pears on top of
cheese. Brush 1 inch edge with egg glaze. Score 11-inch pastry circle
halfway through with sharp knife. Do not cut through pastry all the
way. Place on top of pears and using fork, seal top pastry to bottom.
Brush surface with egg glaze. Vent top with knife and chill about 20
minutes before baking. Bake 10 minutes and turn down heat to 375.
Bake another 30 minutes or until puffy and golden brown. Serve warm
or at room temperature. *If you don't want to use alcohol in this
recipe, just use brandy extract or a flavoring of your choice.
Recipe By :THE DESSERT SHOW SHOW #DS3065
Date: Tue, 29 Oct 1996 22:59:57
~0500
Servings: 4 servings
Brie & Pear Puff Pastry Tarts Recipe brought to you by Recipe Ideas
Categories: Cheese; Dessert; Pear
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into the far past, at least as far back as early Egypt, and possibly even further. Having said that, mostly, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Moving on, we have two recipe books which appeared in the 1300s : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that is popular today, but rather recipes for the types of meals cooked for the rich and wealthy people of those days. During the following few centuries, the upper-class families of Europe competed to offer the most extravagent meals, and as a consequence, cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, verifying, and recording recipes common in their social group. By the advent of the 1900s, cooking books are in great demand, mostly as a result of more people being able to read, more free time and a general increase in wealth. |
We hope you enjoy this Brie & Pear Puff Pastry Tarts recipe.
