Perpetual dessert thread

[DocBuzzkill]

Setting this up as a catch-all for various desserts, whether delicious fare at a restaurant or food truck or recipes.Here's the ginger-pear puff pastry tart recipe I mentioned in the sort of Sunday dinner thread.
Adapted from Fork, Knife, Swoon

                         


Ingredients   
                                                                                       
1 sheet of frozen puff pastry, defrosted
2 pears, thinly sliced
2 to 3 Tbsp unsalted butter, melted
1 Tbsp light brown sugar, packed
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 Tbsp demerara sugar (or coarse sanding sugar)
                                         
Instructions     
                                                                       
Preheat oven to 400F.  Line a large baking sheet with parchment paper. Set aside.

Place the puff pastry on a clean, lightly-floured work surface.  Using a rolling pin, lightly press the pastry to ~ 10 x 10 inch square.
Gently transfer the pastry to the prepared baking sheet.  Using a sharp-tined fork, lightly poke holes in the puff pastry, leaving a 1 inch border. Avoid completely piercing the pastry.

Peel, core, and slice pears; place slices in a medium sized mixing bowl.

In a small mixing bowl, combine the melted butter, brown sugar, ginger, vanilla extract, and cinnamon, mixing well. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture.

Pour the remaining butter/sugar/spice mixture over the pear slices and gently mix to thoroughly coat the fruit.

Leaving a 1 inch border, layer/”shingle” the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.

Sprinkle the pear slices with the demerara sugar.

Bake for 15-18 minutes or until the pastry is golden brown and puffed around the edges and the pears are tender.

Remove from the oven and let cool for at least 10 minutes before slicing.

 

[Chasing Amy]

Oh hell yeah, this is the thread for me!

https://soomfoods.com/blogs/recipes/dark-chocolate-tahini-tart

If you haven't discovered Soom Tahini, go and buy some right now. Nice and creamy, doesn't harden up the way other tahini brands do and it is a female-owned business.

[CheryG]

Working on a recipe for fun: pumpkin ice cream sandwiches.

They're adorable but this first round doesn't have the flavor I want so I'll try again and give these away.

[DocBuzzkill]

Thanks for the tip on tahini, CA!  I often make my own hummus (pressure cook chickpeas, etc.), which uses tahini, so I'll look for Soom brand.  Our local bagel place makes tahini brownies, which are excellent, so I'll bet that tart is good.

CheryG...any photos of the adorable pumpkin ice cream sandwiches?