Tag Archives: rough puff pastry

Cherry Almond Tart

Cherry Almond Tart

Of all the wonderful things about cherry season—namely, that there are cherries everywhere and in everything—the lone drawback is that it’s quick. Cherries arrive in the produce section fast and furious, and then suddenly two months have passed and you’re googling pumpkin recipes again. Where does the time go?

Cherry Almond Tart

I have spent every summer of this blog’s brief existence trying to fill it with recipes highlighting every major warm weather fruit group. There are many (so, so many) berry recipes and a shocking number of peach desserts considering that I don’t care much for cooked stone fruit, but I’m happy if I nail down one cherry treat per year. Lucky for all of us, this year’s Cherry Almond Tart is a notch above the rest.

The secret? Frangipane aka almond pastry cream. It’s easy to make—it’s just a blend of almond flour (or whole blanched almonds), sugar, eggs and a few other baking staples—and is spread into a thin layer between rough puff pastry dough and a bevy of pitted whole cherries. As it bakes, this thin blanket of almond cream puffs up and nearly envelops the cherries, and gets a touch dark on top.

Cherry Almond Tart

The results are outstanding. Every bite is full of juicy, collapsed cherries, flaky pastry and a soft, thick layer of frangipane. I gilded the lily with some confectioner’s sugar and sliced almonds, but it truly needs no adornment. But, you know, ice cream is never a bad idea.

Cherry Almond Tart

Heads up that I’m on vacation this week! I’ll be taking Friday off to spend time with my family, but I have an epic ice cream recipe coming next Wednesday. Have a great week, y’all.

Cherry Almond Tart
Cherry Almond Tart
makes one tart, about 8-10 servings

Rough Puff Pastry*:
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces (10 tablespoons) unsalted European butter (I used Kerrygold)
1/4 cup water or milk of choice, very cold

Frangipane:
1 cup blanched almond flour or 4 ounces blanched almonds
1 tablespoon all-purpose flour
pinch of Kosher or sea salt
6 tablespoons granulated sugar
6 tablespoons unsalted butter, cold-ish room temperature, cut into cubes
1 large egg
1/2 teaspoon pure almond extract

For the Cherries:
2 1/2 cups whole sweet cherries, stemmed & pitted
2 tablespoons granulated sugar
1 tablespoon unsalted butter, cut into small pieces

Egg Wash:
1 large egg
1 teaspoon water

For Garnish:
2 tablespoons confectioner’s sugar
2 tablespoons sliced almonds

Note: If you’d like to use frozen (thawed) puff pastry instead of Rough Puff Pastry, start the recipe at the paragraph beginning “Make the tart.”

Make the Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8x10" rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8x10" rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10x14-inch rectangle. Transfer dough to the prepared pan. Trim any excess overhang. Use your knife to score a rectangle on the dough, so that there is a 1/2-inch border on all sides. Dock the center rectangle of the dough with a fork. Refrigerate.

Make the frangipane. In a food processor (or very good blender), pulse almond flour, all-purpose flour, salt and sugar together. Pulse in butter. Pour in egg and almond extract, and process until frangipane is a homogenous paste.

Remove crust from the refrigerator. Use an offset spatula or the back of a spoon to spread frangipane in a thin layer all over the docked rectangle. Evenly scatter the cherries over the top. Sprinkle with sugar, then dot with butter.

Make the egg wash. Combine egg and water in a small bowl, then use a fork to whisk them together. Use a pastry brush (or a clean finger) to brush egg wash over exposed crust.

Bake tart for 28-30 minutes, until puffed and golden all over. Let cool completely in the pan on a rack. Remove to a cutting board. Use a large, sharp chef’s knife to slice the tart, then sift confectioner’s sugar over the top. Serve, garnished with sliced almonds, if desired.

Tart is best within 48 hours. Wrap leftovers and keep them in the refrigerator.
Cherry Almond Tart
Cherry Almond Tart
Cherry Almond Tart

Pimento Cheese Tarte Soleil

Hello from the recent past! I’m writing this post ahead of Election Day, so I have no idea what fresh hell is going on in this country upon publishing, nor am I going to address it. This blog has no political views of its own, but you can guess which side I’m on.Pimento Cheese Tarte SoleilI had a very difficult time deciding what to post today. The election has zapped any creative energy I had left, and just…what do I want to talk about post-Election Day? Do I go straight into pie? Thanksgiving sides? Not post a recipe and tell everyone to make one big cookie everyday until we know the actual results? Disappear without a trace for two months and re-emerge only after January 20th of next year? They all seem like good options.Pimento Cheese Tarte SoleilInstead though, I’m going with Pimento Cheese: straight-up cheesy, spicy, sweet, tangy, mayo-bound southern comfort food. While it’s normally served with crackers or celery or on a sandwich, today I’m wrapping it up in two circles of puff pastry, slicing and twisting it so it looks like the sun (“soleil”), and baking until good and flaky with multiple textures of melted cheese. Yesssss.Pimento Cheese Tarte SoleilWhile Pimento Cheese Tarte Soleil sounds fancy, it’s really quite simple, as most things made with puff pastry are. As usual, I went with easy from-scratch rough puff pastry here, but the frozen stuff works too. If you’re going the rough puff route, I find it much easier to make the two sheets separately than I do to make one big one and divide it.Pimento Cheese Tarte Soleil No matter which dough you use, roll your sheets out about as big as you can (mine were 12×14”) and cut out two 12-inch circles. Top one with a batch of homemade pimento cheese, then seal the edges together with a swipe of water.Pimento Cheese Tarte SoleilPimento Cheese Tarte SoleilPimento Cheese Tarte SoleilNext up, create the soleil (sun shape). Place a 2.5-3 inch cutter or vessel in the center of your pastry circles, then use a sharp chef’s knife to slice the edges into sixteen rays. Twist them up for beauty reasons, then brush the whole tarte with egg wash and bake until golden all over.Pimento Cheese Tarte Soleil
When I started working on this recipe, I had some concern that I’d open the oven after 35 minutes to find pimento cheese melted and burnt everywhere, but those fears were unfounded. The pimento cheese gets bubbly on top, gooey in the center, and a little crisp on the bottom.Pimento Cheese Tarte SoleilThis tarte, y’all. This. Tarte. I love that it’s both low brow and high brow–“Pull-aparts, but make it fashion.” It’s a guaranteed showstopper, and one of those things that’s good warm or at room temperature (or cold, honestly), as most flaky, cheesy things are. I had zero trouble putting away a quarter of it after this little photoshoot.Pimento Cheese Tarte SoleilPimento Cheese Tarte SoleilI usually post something to be a part of a Thanksgiving cheese plate, but this fancy finger food? It *is* the cheese plate. No need for crackers or bread or anything else, except maybe a sliced apple and a glass of something festive. And since Thanksgiving is but once a year, know that this would also be welcome in a game day spread. Heck, you could even just make one, slice up some raw vegetables and call it dinner any old time. Basically, it’s appropriate for any pimento cheese and puff pastry-eating occasion, including eating your feelings while waiting for things to sort themselves out, which is the exact route I will be taking.Pimento Cheese Tarte Soleil

Pimento Cheese Tarte Soleil
makes one tarte

Rough Puff Pastry (makes 2 sheets):
2 cup all-purpose flour, divided
1/2 teaspoon Kosher or sea salt, divided
10 ounces (20 tablespoons) unsalted European-style butter, very cold, cut into small pieces, divided
1/2 cup water or milk, very cold, divided

Pimento Cheese:
8 ounces extra sharp cheddar cheese
1 4 ounce jar pimientos or roasted red peppers
1 teaspoon fresh cracked black pepper
3 tablespoons mayonnaise

Egg wash:
1 large egg
1 teaspoon water

If you do not wish to make the Rough Puff Pastry, you may use two sheets of frozen all-butter puff pastry that you have thawed according to package directions. Begin the recipe at “Make the pimento cheese.”

Make the first sheet of rough puff pastry. In a large mixing bowl, whisk together 1 cup flour and 1/4 teaspoon salt. Use a pastry blender or two forks to cut 5 ounces (10 tablespoons) butter into dry ingredients until the largest pieces are the size of small peas. Pour in 1/4 cup of cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the second sheet of rough puff pastry. Repeat the mixing, rolling, folding and chilling process with remaining 1 cup flour, 1/4 teaspoon salt, 5 ounces (10 tablespoons) butter, and 1/4 cup cold water and milk.

Make the pimento cheese. Grate the cheese on the large-holed side of a box grater. Transfer to a small mixing bowl.

Drain the pimientos and blot with paper towels. Mince pimentos and transfer to the mixing bowl. Add black pepper and mayonnaise. Use a silicone spatula or wooden spoon to fold it all together—it will seem dry, but should hold together.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed half-sheet pan with parchment.

Flour a surface and a rolling pin. Unfold one sheet of dough. Roll out to at least 12×14-inch rectangle, or a bit larger. Place a 12 inch round item (I used the lip of a large mixing bowl) on top. Use a thin, flexible knife to cut out a circle. Refrigerate. Repeat rolling and cutting process with the second sheet of dough.

Place one circle of dough on prepared pan. Drop spoonfuls of pimento cheese over the dough and spread to cover, leaving a 1/2-inch border on all the way around. Dab or brush some water along exposed dough, then place the second circle of dough over the top. Press edges together all the way around.

Place a light 2.5-3-inch object on the center of your tart (I used a biscuit cutter). Leaving the area covered by the object alone, use a large, sharp chef’s knife to slice the pastry into quarters, then eighths, then sixteenths. Remove the round object to see that your tart looks like a sun.

Taking one “ray” (strip of dough) at a time, gently twist it a few times. Repeat with all “rays.” If the dough becomes soft or sticky at any point in the assembly process, refrigerate the entire tart for 15 minutes.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork. Use a pastry brush to paint egg wash over the entire tarte.

Bake tarte for 35-40 minutes, until completely golden. Let cool 10 minutes before carefully removing to a serving plate.

Serve immediately. This tarte is best warm or room temperature, but leftovers may be wrapped tightly with foil and stored in the refrigerator for a day or two. Reheat in the oven for best results.Pimento Cheese Tarte SoleilPimento Cheese Tarte Soleil

Apple Turnovers

Apple TurnoversFull disclosure: I’m not posting any new Halloween recipes this year, but I did update my Candy Corn Cupcakes, so that’s something. Right? I don’t know. I’m just not a Halloween gal. I can’t help it. I did purchase some sparkly cat ears, but I’ve mentally moved on to November.Apple TurnoversI spent one morning last week loading my freezer with pie dough because—can you believe it—it’s almost time to talk about Thanksgiving food. Almost. Not yet. Don’t worry, I’m going to let Halloween happen before we discuss pie (!) and side dishes (!!!) and everything that goes with a teeny Thanksgiving fit for a pandemic (?????).Apple TurnoversAgain though—not yet. Not today, not Friday. But also, if you made these Apple Turnovers a part of your Thanksgiving dessert spread, I don’t think you’d have any complaints. Flaky pastry folded around perfectly-spiced apple filling? Oh hell yes. Pass ‘em my way, please.Apple TurnoversApple TurnoversBut why wait til Thanksgiving when you can have apple turnovers today? Or this weekend? Or on election night? I always like to have a cooking or baking project on election night to keep myself from spiraling, and that goes double this year. I pickled carrots in 2012 and made chili in 2016. Is 2020 the apple turnover election night? Maybe so.Apple TurnoversApple TurnoversI make turnovers approximately once every four years, which is ridiculous because they are incredibly simple. Truly, they’re hardly a recipe—just put some filling on a square of puff pastry, fold it over (ahem, “turn it over”) into a triangle, bake until brown, and then drizzle on a glaze. Whether you use homemade rough puff pastry or the thawed frozen stuff, these are one of the easiest homemade pastries out there, y’all.Apple TurnoversOh, and they’re so delicious—crisp, buttery, flaky and chock-full of apple filling. They’re a comfort pastry if I’ve ever had one. Is that a thing? Comfort pastries? It should be a thing. Let’s make it a thing.Apple Turnovers

Apple Turnovers
makes 6 turnovers

Apple Filling:
2 tablespoons unsalted butter
2 large baking apples, 1/4-inch diced
3 tablespoons light or dark brown sugar, packed
1 teaspoon cornstarch (or flour)
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 teaspoon apple cider vinegar (or lemon juice)

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces (10 tablespoons) unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

Egg Wash:
1 large egg
1 teaspoon water

Glaze:
1/2 cup confectioner’s sugar
pinch of salt
2-3 teaspoons milk

Apple Filling and Rough Puff Pastry may be made a day in advance. Keep both tightly wrapped in the refrigerator until ready to use.

Make the Apple Filling. Heat a medium skillet over medium heat. Add butter and swirl to melt. Add apples and cook, stirring frequently, until softened but not mushy (about 8-10 minutes). Reduce heat to medium-low. Stir in brown sugar, cornstarch, cinnamon, allspice, nutmeg and salt. Stir in apple cider vinegar. Remove from heat and let filling cool to room temperature. Refrigerate for at least 1 hour or overnight.

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed sheet pan with parchment.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Slice into 6 squares.

Working with one square at a time, roll it into a 5-inch square. Place 2 slightly-heaping tablespoons of apple filling in the center. Paint two intersecting edges of each turnover with egg wash. Fold dough into half to seal. Use a fork to crimp the edge. Remove to prepared pan. Repeat with remaining dough and filling, chilling for 15 minutes if dough becomes sticky or difficult with which to work.

Chill pan of turnovers for 10 minutes. Cut vents in each turnover. Brush all exposed pastry with egg wash. Bake 25-27 minutes or until golden. Let cool on the pan for 10 minutes before removing to a rack to cool completely.

Make glaze. In a small bowl, use a fork to whisk together confectioner’s sugar, salt and 2 teaspoons milk. Add more milk by the 1/2 teaspoon until the desired consistency is reached. Drizzle over cooled turnovers. Glaze should set after 20 minutes.

Turnovers are best the day they are made, but will keep in an airtight container at room temperature for up to 2 days. Pastry will soften over time.

Note:

If you do not wish to make the Rough Puff Pastry, you may use one sheet of frozen all-butter puff pastry that you have thawed according to package directions.Apple TurnoversApple TurnoversApple Turnovers

Rhubarb Tart

Rhubarb TartI had never seen rhubarb in person until I moved to New York, but let’s just say it was love at first sight. Super tart and brightly colored, this is the sort of thing my springtime dessert dreams are made of—strawberries strictly optional.

Now, I have no real reason to make pie this spring, but that doesn’t mean I’m skipping rhubarb season. Ohhh no. As soon as I spied a pile of hot pink stalks at the market a few weeks ago, I grabbed more than I probably needed and promptly went home to make this tart.Rhubarb TartI love tarts like this one. They’re so uncomplicated. So unfussy and uncluttered. So rustic. So classy. So freakin’ easy.Rhubarb TartRegarding the crust, you can follow my lead by making your own flaky, buttery rough puff, or make it easy and use thawed frozen puff pastry. Don’t have European butter in this pandemic? Neither do I! Use whatever you have.Rhubarb TartRhubarb TartThe filling couldn’t be simpler. Rhubarb stalks are sliced into thin pieces, arranged on the pastry in whatever fashion makes you happy, sprinkled with sugar and dotted with butter. Bake the tart until the crust is golden and the rhubarb is soft, then paint on warm honey for a little extra sweetness and shine. Since this tart doesn’t have any berries to offset the tanginess of the rhubarb, that hint of honey goes a long way.Rhubarb TartRhubarb TartWhere pies are thick and take hours to cool, this tart is so thin that it only needs 45-60 minutes to reach room temperature. The flavor is more tangy than it is sweet, but the flaky crust and a dollop of whipped cream (or ice cream, if you have it) round things out nicely. Also, it’s pretty—pretty delicious!Rhubarb TartNeed a reason to make a Rhubarb Tart? Well, first of all, we are in a pandemic and you can have whatever dessert you want and anyone who says otherwise is flat wrong. But also, it’s perfect for celebrating literally any day of the week or that you put on real pants or that you didn’t see anyone not wearing a face-covering today.

If you’re slightly less weird than I am and are cooped up with anyone who identifies as a mother, I have it on good authority that this would make a fine Mother’s Day dessert. But really, any old occasion will do.Rhubarb Tart

Rhubarb Tart
makes one tart, about 8 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces (10 tablespoons) unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For the tart:
4-5 stalks rhubarb, washed and trimmed
2 tablespoons granulated sugar
2 tablespoons unsalted butter, very cold, cut into small pieces
2 tablespoons honey, agave or maple syrup

For garnish:
sweetened whipped cream
vanilla ice cream

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Trim any excess overhang. Dock center of the dough with a fork. Refrigerate while you prepare the rhubarb.

Using a large sharp chef’s knife, slice each stalk of rhubarb lengthwise once (or twice, depending on their width), until each long piece is about 1/2-inch wide. Then slice those long pieces into 4-inch lengths.

Arrange rhubarb pieces decoratively over the crust. Scatter sugar over the top and dot with butter. Bake 28-30 minutes, until edges are puffed and golden brown. Large bubbles may form during baking. Just pop them with a fork or sharp knife.

Let tart cool completely in the pan on a rack.

Warm honey (or agave or maple) slightly to loosen—about 10 seconds in the microwave should do it. Use a pastry brush to apply it to the soft rhubarb.

Use parchment to remove tart to a cutting board. Remove parchment. Slice into pieces. Serve immediately with whipped cream or ice cream.

Tart is best eaten the day it’s made as crust will soften dramatically over time. Leftover slices may be layered with wax paper or parchment and stored in an airtight container in the refrigerator for up to four days.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Make the tart.”

Rhubarb TartRhubarb TartRhubarb Tart

Pear Pastry Braid

Pear Pastry BraidIt’s almost time for pie. Almost.

Yes, I know it’s November now, but I can’t just switch from Popcorn Balls to Pumpkin Pie on a dime. And truthfully, I’ve been concentrating too hard on the World Series and anticipating the new Scorsese film this week to fully get down to business with Thanksgiving. Rest assured though that the pies are coming. Sides, too! But first, this Pear Pastry Braid.Pear Pastry BraidI mean, do you see this beautiful thing? Is it brunch food? Is it dessert? I don’t know. I don’t make the rules. I just make the pastry.Pear Pastry BraidAnd oh, is this a good one. Pear Pastry Braid is super buttery and filled with tender pears that have been tossed with ginger, lemon, and a few tablespoons of sugar. Yum!Pear Pastry BraidDon’t let these glamour shots deceive you–it’s surprisingly easy to make. Simply roll out a sheet of rough puff pastry (or the frozen thawed all-butter stuff), make a bunch of diagonal cuts down both long sides and fill the center with sliced pear filling.Pear Pastry BraidPear Pastry BraidAlternating sides, carefully cover the filling with overlapping strips of dough, producing a braid-like appearance. Give it a brush of egg wash and a sprinkle of sugar, and then let it bake til golden.Pear Pastry BraidSounds like a lot, but the time from when you start peeling pears to when you pull the finished pastry out of the oven is less than an hour. It can be sliced and served warm too, meaning that you don’t have to plan crazy far in advance (especially if you already have the pastry dough in the fridge). There’s so much planning around food this time of year that it’s kind of nice to have something you can make when the mood strikes or when someone says they’re going to pop by.Pear Pastry BraidYou know what else is nice? Eating a slice of sweet, flaky Pear Pastry Braid in your pajamas on a Saturday morning. Or a Saturday night. Or both.

What?! I don’t make the rules. I just make the pastry.Pear Pastry Braid

Pear Pastry Braid
makes 1 braid, about 6 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

Pear Filling:
4 medium firm-ripe pears
5 tablespoons granulated sugar, divided
1/2 teaspoon ground ginger
pinch of Kosher or sea salt
juice of 1/2 lemon
1 tablespoon unsalted butter, cut into small pieces

Egg Wash:
1 large egg
1 teaspoon water

Make Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the pear filling. Peel the pears with a vegetable peeler. Working with one pear at a time, use a large, sharp chef’s knife to trim off both ends. Slice down through the stem end to halve the pear lengthwise. Use a small spoon to scoop out the seeds. Slice the pear as thinly as you can.

Place sliced pear pieces in a medium mixing bowl. Toss with 4 tablespoons sugar, ground ginger, salt, and lemon juice. Set aside.

Preheat oven to 400F. Line a half-sheet baking pan with parchment paper.

Assemble the pastry braid. Flour a rolling pin. Unfold dough on the prepared pan. Roll dough out to 12×16-inch rectangle. Orient the pan/rectangle so that the side nearest you is a short side.

Carefully dust the edge of a sharp knife with flour. Cut off two small corners of dough on the edge furthest from you. Leaving a 4×16-inch space in the center for the filling, cut 1-inch diagonal strips strips down both sides of the pastry, as pictured in the post.

Fill the pastry braid. Leaving 1/2-inch of space at each short end, mound pear filling along the center (intact) section of dough. Make sure to leave any accumulated liquid behind in the bowl. Dot filling with butter.

“Braid” the dough. Starting at the edge furthest from you, take a strip of dough and carefully lay it across the filling. Then grab a strip of dough from the right side and carefully lay it over the filling so that it is overlapping the first strip. Continue doing this, alternating left and right until you reach the end of the braid. Fold the short edges up slightly to seal.

Make the egg wash. Combine egg and water in a small bowl and whisk together with a fork.

Paint egg wash over all exposed pastry. Sprinkle with 1 tablespoon sugar. Bake pastry braid for 25-30 minutes, or until pastry is golden and pears are tender.

Let pastry braid cool on its pan on a rack. When you can handle it (I could at 30 minutes, although it was still warm), very carefully slip your hands palm-side-up under the pastry and quickly lift it onto a large cutting board or serving tray. Use a large, sharp chef’s knife to slice it into pieces. Serve immediately.

Pear Pastry Braid is best the day it is made.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Make the pear filling.”Pear Pastry BraidPear Pastry BraidPear Pastry Braid