A good laugh!

5 11 2012


Got this from WishfulBabyBump… thanks!

Hahaha!  Reminds me, last week I had a friend tell me I just needed to think positively, that the mind was powerful enough to make anything happen.  That, also, made me laugh quite heartily 🙂

Speaking of being positive… how about an easy fall dessert for your Thanksgiving table?  I get so tired of the same old same old pecan pie and pumpkin pie.  Everyone always brings them to my potluck, so if people want them, that’s fine– but I like to toss in something a little different.  Usually I make a dark chocolate-caramel walnut tart… or like this year, my sour cream spice cake…  But here’s something a little different.  This version of the recipe has homemade puff pastry, but you can also buy it already made in the freezer section (Pepperidge Farm makes a decent one.)  It’s quick and rustic-looking and very autumnal in flavor.

Pear Hazelnut Tart in Puff Pastry Crust, from Fine Cooking.
For the rough puff pastry
9 oz. (2 cups) all-purpose flour
1/2 tsp. table salt
8 oz. (1 cup) cold unsalted butter, cut into 1-inch pieces

For the hazelnut filling
2 oz. hazelnuts, toasted and skinned
1/4 cup granulated sugar
1 large egg, at room temperature
2 oz. (4 Tbs.) unsalted butter, softened
1/2 tsp. vanilla extract
To finish the tart
2 medium ripe pears, peeled, cored, and sliced 1/4-inch thick
2 tsp. granulated sugar
1/8 tsp. ground cinnamon

Make the puff pastry:

In a large bowl, combine the flour and salt. Add the butter and toss to coat with flour. Using a pastry blender (or, toss it in the food processor) cut the butter into the flour until the mixture is dry and rough with 1/2- to 3/4-inch chunks of butter. Add 1/2 cup very cold water a bit at a time and continue cutting until you get a shaggy dough that barely hangs together. Turn the dough out onto a lightly floured work surface and pat into a rectangle, then roll into a 6×18-inch rectangle, flouring the rolling pin as necessary. It’s okay if the dough is ragged at first.

With a pastry scraper, fold both short ends toward each other so they meet in the middle. Fold one half over the other half to make a 4×6-inch rectangle. Turn the dough so that the fold is on the right. Roll into a 6 x 18-inch rectangle and repeat the folding technique. Wrap in plastic; chill for 20 minutes.

Position the dough so the fold is on the right. Roll into a 6 x 18-inch rectangle and fold the dough again as directed above, flouring lightly if needed. It should be smooth with visible flecks of butter. Divide the puff pastry crosswise into 2 rectangles, one about 3/4 inch longer than the other. Wrap in plastic and refrigerate until well chilled, about 2 hours or overnight.

Make the tart:

Position a rack in the center of the oven and heat the oven to 425° F.  On a floured surface, roll out the smaller pastry rectangle to a rectangle roughly 9 x 14 inches. Transfer to a parchment-lined baking sheet and trim the edges to get a neat rectangle 8 x 13 inches.  Roll out the larger pastry rectangle to roughly 11-1/2 x 14 inches and trim the edges to get a neat rectangle 11 x 13 inches. Cut this rectangle into four 13×3/4-inch strips and four 8 x 3/4-inch strips. (You’ll have leftover dough, which can be refrigerated or frozen for another use).

Moisten two of the shorter strips with a bit of water and lay them, moistened side down, along the short sides of the smaller rectangle. Moisten two of the longer strips and lay them along the longer sides of the rectangle, overlapping the shorter strips at the corners. Repeat with the remaining four strips, stacking them on the first set of strips to make a double-high edge.

In a food processor, pulse the hazelnuts until coarsely chopped. Add the sugar and pulse until finely chopped. Add the egg, butter, and vanilla, and process until creamy.

Spread the hazelnut filling evenly over the bottom of the tart crust, up to the edges. Arrange the sliced pears in a shingled crosswise pattern over the filling, alternating directions with each row. Combine the cinnamon and sugar in a small bowl and sprinkle it over the fruit.

Bake until the crust is puffed and golden brown and the fruit is tender, about 23 to 26 minutes.

Pear-Hazelnut Tart in a Puff-Pastry CrustAnyway… I’m on my last couple days of lupron now, and I start ganirelix on Thursday.  I am quite happy with myself, despite a few slips over the weekend I did lose 3 lbs since last week.  I need to be more disciplined about walking and doing pushups every morning.  I did a good quick hour-long walk this morning with 200 pushups (in sets of 20, let’s be realistic) and since there were a couple little hills, I did sweat a tiny bit.  I’m trying to be better about my eating, also.  Somehow, this being fat thing might actually help me with that.  When I was training all the time and had less bellyfluff, I could eat a lot more.  I finally clued in this weekend that I just don’t have the room in my tum for the same quantities.  When I eat less, I physically FEEL BETTER.  Duh, Georgette, get a clue.  

So perhaps smaller quantities, though less emotionally satisfying, will be physically more comfortable especially as I return to the ovaries-of-plenty thing.

I met with a fertility friend from the real world for breakfast on Sunday morning after church.  It was funny because I texted her to remind her about the time change on Saturday night.. then promptly forgot myself, and showed up for church an hour early… as it was the Spanish Mass, I decamped to the Donut Crown, bought some kolaches and donuts for my husband and his childhood friend staying the weekend with us… drove home, deposited said treats in the kitchen (minus one chocolate frosted buttermilk donut, because after all, I have to keep body and soul together) and then snuggled in the bed for another 20 min before going back to church… anyway, that donut helped me not order something extravagant at the cafe with Amy… instead I ordered oatmeal with fresh fruit.  Ironically the oatmeal sucked, so I ate some semi-ripe fruit and drank tea and that was about it.

She and I gabbed a good 3 hours (she’s getting her beta on Thursday after an injects IUI; she’s got Hashi’s and has had two losses, so I’m really crossing my fingers this is the one for her) and then I helped hubby hold down the couch for the rest of our Homeland marathon.  And, we went to see Argo last night.  True story about an AMAZING American hero who helped rescue some of the Iranian hostages back in 1980… good flick, if you get a chance to see it you really should.

OK, ok… back to work!



2 responses

5 11 2012

Beautiful tart and sounds delicious. Thanks for the Liebster nomination! I’ll get to your questions soon. 🙂

6 11 2012

I am so making that this wkd 😉

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