Food, Recipes

Cardamom Pear Tart

The holidays are just around the corner! I’m already dreamily planning Thanksgiving dinner but to hold me over I can’t help but make things that taste like the holidays. One of which is taking advantage of seasonal produce like pears. For this recipe I used these delightful Asian pears, but you can also get away with Bosc pears or Russett apples. For a more savory version of this tart, scroll down to the notes below.

Cardamom Pear Tart

  • 4-6 pears, pealed and sliced
  • 2 tablespoons butter
  • 1 1/2 tablespoons honey
  • 1 teaspoon of ground cardamom
  • butter for greasing pan
  • puff pastry dough
  1.  Remove the pastry puff from freezer to thaw
  2. Preheat oven to 375ºF
  3. Roll out the pastry sheet and curl edges of dough to form 1/2 inch crust
  4. In a saute pan on medium heat, melt butter and honey
  5. Add pears and cardamom to honey butter mixture
  6. Cook pears until they begin to soften, but still keep their structure. Roughly, 5 minutes
  7. Once pears reach desired softness, layer pear slices on puff pastry
  8. Drizzle excess honey butter mixture on top
  9. Bake for 20-23 minutes or until crust begins to turn golden brown.
  10. Let tart cool before cutting
  11. Serve with whipped cream and enjoy!

Note: If you want a more savory tart, I highly recommend adding crumbles of goat cheese under the pear slices and sprinkle with sea salt.

Music, Updates

Falling Into A Rhythm

Fall is finally here in this sleepy little New England town. The temperatures are dropping, the leaves are changing, cider and apples fill farm stands across the area, and pumpkins sit on porches glowing orange. It’s been so long since I’ve experienced a Fall in New England. It’s picturesque in every way.

Things are slowing down a tad at the farm which has been allowing me a chance to fall into a better work rhythm and get inspired. Not only do I have seasonal recipes in the works, check back next week for a pear treat, but also all things made by Laura Lee are ramping up for Christmas (get your custom orders in soon), and I’ve announced on my music pages that I will begin performing again.

If the playback is giving you trouble, https://www.facebook.com/plugins/video.php?height=314&href=https%3A%2F%2Fwww.facebook.com%2Flauraleeimhoff%2Fvideos%2F400403634905709%2F&show_text=false&width=560&t=0" width="560" height="314" style="border:none;overflow:hidden" scrolling="no" frameborder="0" allowfullscreen="true" allow="autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share" allowFullScreen="true">click here to view.

Transitioning of seasons is always a time to look at the transitions we make for ourselves. For me, going back to performing again is a giant step. I feel old doubt falling away like leaves from the trees. I even launched the old music website and have been posting on the Facebook Page with updates. More importantly, I’m writing songs again. Songs that I actually like. As an artist or a musician, we’re always our own biggest critic. We expect levels of perfection that we wouldn’t ever ask of anyone else, but I’m delighted to be in a place where I’m content.

While I haven’t written that Top 20 hit about a quaint little New England town in Fall, I’m looking forward to sharing tunes with you soon.

xoxo,

Laura Lee