Fresh Pears are In Season … How About This Pear Tart?

Pears are starting to ripen here in North Carolina and what could be better than a Pear Tart?  This recipe calls for canned pears, just to make it a quick bake.  I used home canned pears in a light syrup, drained well.  The crust is light and crunchy with finely chopped walnuts, a slightly sweet layer of cream cheese and then topped with these glorious pears.  A sprinkling of cinnamon and sugar top this off for a truly delectable dessert. To keep the sugar content to a minimum, I used Splenda for Baking instead of regular sugar. In place of the recommended tart pan, I used a 9-inch springform pan and it worked just fine.

Thanks to Taste of Home for this recipe.  It’s a keeper for me and one that I will make again.  Recipe is below photo.  Hope you’ll give it a try for your next get-together.

Click here for recipe:  https://www.tasteofhome.com/recipes/pear-tart

See ya around the kitchen ~ Barbara

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Farm to Table … Delicious Transparent Apples and Local Honey

It’s summertime, the bees are working the buckwheat fields and the apple trees are loaded with green transparent apples.  Guess it’s time to bake some tasty eats.

Transparent apples ripen in late June and early July here in the South (North Carolina.)  The fruit is medium in size and best picked when they are pale green.  They will ripen to bright yellow, however they will not be crisp, so pick when light green. The flesh is white, tender, and a bit tart; perfect for cooked apples or in one of these desserts.

Apple Strudel with Honey, Raisins and Walnuts

Apple Strudel with Honey, Raisins and Walnuts

The strudel is made with phyllo dough sheets, each sheet brushed with a mixture of honey and warm water instead of butter.  Of course, your local honey is the best for this recipe.  If you can’t find transparent apples, use a good baking apple, i.e., Granny Smith.  Gather your friends and enjoy this summer dessert hot from the oven.

For recipe, click here: Apple Strudel with Honey Raisins and Walnuts

Apple Phyllo Pie

Another way to use these summertime apples and local honey is to make this Apple Phyllo Pie.  Like the strudel, this pie uses phyllo dough sheets instead of pie crust.  The sheets are also brushed with a mixture of honey and warm water.  Edges of the phyllo dough are gathered and layered over top of the apples, very similar to a galette.

Apple Phyllo Pie

Apple Phyllo Pie with Vanilla Ice Cream

And, it doesn’t get any better unless served warm with vanilla ice cream.

For recipe, click here:  Apple Phyllo Pie

Transparent Apples – Ripens late June to early July in the Southern states

Be sure to stop by your local farmer and support their efforts to bring fresh produce to your table.  Look for unusual ingredients and step out of your box to create tasty eats.  These apple dishes didn’t stay around our house very long as they were baked to be enjoyed at the moment.

Hope you will try one or both of these recipes.  See ya around the farm. ~ Barbara