Fall Dessert: Pear and Cranberry Hand Pies Recipe 

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Ingredients

1 pinch of cinnamon

1 egg (beaten)

1 pinch of salt

1 pinch of ground cloves

2 pears (peeled and chopped into ½ pieces)

Vanilla ice cream or whipped cream (for serving)

1 tbsp of all-purpose flour (and a little more for dusting)

1 14-ounce package of puff pastry (cold all-butter)

¾ cup of fresh or frozen strawberries

1½ tsp and ⅓ cup of sugar

Directions:

1. Mix the ⅓ cup of sugar with the pears, cranberries, tablespoon of flour, salt, cinnamon, and ground cloves.
2. Pour some flour on a work surface and roll out the pastry to a circle approximately ⅛-inch thick
3. Use a pastry circle cutter to cut the pastry (should make about 8 circles).
4. Use a spoon to put the pear filling onto the middle of each circle. Use an unused pastry circle to cover it.
5. Compress the edges of the pie to seal. Use a fork to crimp the edges.
6. Use a knife to prick each pie’s top so steam can escape during baking.
7. Put the pies on a baking sheet and refrigerate them for about 30 minutes.
8. Preheat your oven to 400⁰.
9. Use a brush to apply the egg on the pies. Sprinkle the remaining sugar on top.
10. Bake the pies for about 30 minutes or till they turn golden brown.
11. Leave them to cool then serve with vanilla ice cream or whipped cream.

Fall is almost upon us and it’s time to start digging into fall desserts. Making desserts is the best way to optimize the season’s bounty. If you love pears and cranberries, make this fall dessert for your family or friends. Without a doubt, they’ll ask for the recipe afterwards.

What fall desserts will you make this season?

As we wave good-bye to summer and welcome in the Fall, who doesn’t want a delicious dessert to serve? Try this Autumn Harvest Dessert: Ripe Nectarine Tart recipe and satisfy your sweet cravings. This is an easy to prepare and quick to make recipe that you’ll surely love. Take your home cooking into the next level and see how your loved ones enjoy their every bite.

Autumn Harvest Dessert: Ripe Nectarine Tart

Image via: Drizzle and Dip

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Ingredients

1/2 (15-oz.) package refrigerated pie crusts
3/4 cup sugar
2 cups milk
1/3 cup all-purpose flour
4 large eggs
1/2 teaspoon almond extract
3 nectarines, cut in wedges
1/4 cup honey

Image via: Kcet

Procedure

1. Preheat oven to 425°. Fit piecrust into a 9-inch tart pan with removable bottom; trim off the excess pie crust along edges. Line crust with aluminum foil, and fill with pie weights or dried beans.
2. Bake at 425° for 8 minutes. Remove weights and foil, and bake 3 to 4 more minutes or until golden brown. Remove from oven, and cool on a wire rack 20 minutes or until completely cool.
3. Whisk together sugar and next 3 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until thickened. (Mixture should be a chilled-pudding-like thickness and will just begin to bubble and be thick enough to hold soft peaks when the whisk is lifted.) Remove from heat; whisk in almond extract, and immediately spoon into cooled tart shell. Cover with plastic wrap touching the surface, and chill 4 hours.
4. Arrange nectarine slices decoratively over top of tart.
5. Microwave honey in a microwave-safe bowl at HIGH 15 seconds or until warmed; brush evenly over nectarines.

The whole process should take you around an hour. The difficult part is actually when you will be waiting for the Late-Summer Ripe Nectarine Tart to chill. So, don’t wait for summer to end without having a bite of this delicious recipe. But you can serve this tasty tart recipe anytime, at any season.

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