Chestnut-pear Jalousie Tart with Amaretto Coconut Cream
This was a very special treat we enjoyed over the weekend. The flavors are a lovely blend of sweets, nuts and fruits. A jalousie tart has a top that looks like jalousie blinds.
Yield: 4 individual tarts
for the tarts:
- 8 sheets frozen puff pastry 6 inch x 6 inch squares ( 15cm x 15cm)
- 2 ripe pears, peeled, cored and thinly sliced
- 1 cup sweetened chestnut puree
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- pinch white sugar or sprinkling
for the whipped topping:
- 1 cup coconut cream, chilled to be almost solid
- 3 tablespoons amaretto
- 1-2 tablespoons powdered sugar
to make the tarts:
- Preheat the oven to 355 F (180 C).
- Line a baking tray with baking parchment.
- Thaw the puff pastry sheets.
- Place 4 puff pastry sheets on the baking tray.
- Spread the chestnut puree evenly over each of the the pastry sheets, leaving a 1/4 inch or 2cm border around the edge.
- Peel and slice the pears.
- Place the pear slices on top of the chestnut puree, overlapping slightly and sprinkle over the cinnamon and brown sugar.
- Moisten the edge of the puff pastry with a bit of water.
- If your pastry has waxed paper “stuck to it”, you can easily slice 1/2 inch parallel lines to make the jalousie strips a this time, and still handle the pastry gently to place on top of the pears.
- If your puff pastry does not have the paper attached, then place the pastry on top of the pears, crimp the edges closed with a fork, and then cut 1/2 inch parallel strips along the top to form the jalousies.
- The “jalousie strips” should go almost to the border of the tart, but not completely, as you want the tart to remain closed at the edges.
- Brush the pastry with a bit of water and sprinkle with the white sugar.
- Bake for 18-20 minutes or until the pastry if puffed and golden.
- Transfer to a wire rack to cool.
- It tastes great warm or at room temperature.
to make the whipped topping:
- Remove the chilled coconut cream from the can or container and place in a bowl.
- Add the amaretto and powdered sugar,
- Whip with a better to a firm smooth mixture.
- Place in the refrigerator to cool until needed.
Serve the tarts on individual plates plain, or with a dollop of amaretto cream and dusted with a light pinch of cinnamon.
We are able to buy canned chestnut puree, either sweetened, or plain. If you can only buy plain, then warm the puree, with a bit of non-dairy milk add a bit of vanilla and sugar to taste. Mix well and remove from the heat to allow to cool. If you can not buy the puree at all, the bake whole chestnuts, peel, and then cook in non-dairy milk with vanilla and sugar to taste. Then using a staff mixer puree the cooked chestnuts.