Carrie Rowe and Diana Sieger from Outpost Natural Foods write a monthly article for the exchange magazine call “Pantry Raid”. This week they bring their pantry knowledge to Wisconsin Foodie in the form of Filo Pear and Honey Tarts.
Filo Pear and Honey Tarts
Filo sheets are available frozen and are pretty delicate. Be sure to cover up sheets with a damp towel or plastic wrap while your’e working on the other ingredients. This tart can be adapted further to use apples, dried apricots, figs and feta…whatever your heart desires.
4 pears, peeled, cored and sliced
4 tablespoons honey
1 strip each of lemon and orange peel
juice of 1 lemon
3 tablespoons water
4 sheets of filo pastry (12 in x 12 in)
2 tablespoons melted butter
3 tablespoons walnuts, toasted & chopped
1. Preheat oven to 350 degrees. Place the pears, honey, citrus peel, lemon juice and water in a large pan and bring to a boil. Lower the heat, cover with a lid and cook gently for 7 minutes, stirring occasionally until the pears are soft. Cool.
2. Lay the sheets of pastry on the your work surface and brush lightly with butter. Cut into approximately 6 inch squares. Lay down 3 squares on top of each other so that it creates sort of a star shape. Press into a muffin tin – and repeat until you have 4 pastry cups.
3. Fill each cup with the cooled pear mixture and toasted walnuts. Brush the edges with butter and scrunch them up on top of the tarts. Bake for 20 – 25 minutes until golden brown. Great as a dessert served with ginger ice cream or for breakfast dusted with powdered sugar.
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.