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pear hand tarts

 

Happy new year!  We are so excited about the coming year, with lots of events planned and the launch of 2 new products.  We will be at the Spring One of a Kind Show, are hoping to make another appearance in Indigo and will be featured in an article in Food & Drink magazine in September.  Our production team continues to grow and flourish as does our small but mighty sales force.

Last year was really great.  We had a terrific holiday season, participated in lots of pop-up and holiday open houses and Provisions is being sold in a bunch new, very cool stores and wineries such as Shannon Passero, Henry of Pelham, Oliver & Rust, Twine x Twig, The Corkery, Mill St. Cheese Market, Palatine Hills just to name a few.  We have also landed on the west coast at Edible Canada and in Montreal at the new Sous Chef-Marche.

Here’s a recipe to kick off the new year provided by the very talented Moira Sanders…these easy to make tarts are wonderful for breakfast, in a picnic basket or as a quick dessert.  Happy Cooking!

Bartlett Pear Paste Hand Tarts

Makes 6.

1 roll all-butter puff pastry

1 egg, beaten

2 Tbsp. finely chopped fresh chives

6 Tbsp. Provisions Bartlett Pear Paste

3/4 cup ricotta cheese

2 tsp. finely chopped fresh rosemary

Preheat the over to 425 F. Unroll the puff pastry sheet and cut into 6 equal rectangles.  Place on a baking sheet covered with parchment paper.  Using a sharp knife, score a border line of each piece about 1 cm from the edge.  Brush the pastry with the beaten egg.  Bake for 8 minutes or until golden brown.

Spread the pear paste on the puff pastry, avoiding the edges.  Scatter dollops of the ricotta cheese over the pear paste (about 2 Tbsp. per tart). Sprinkle on the chopped rosemary.  Return the tarts to the oven and bake for another 10 minutes.  Serve warm or at room temperature.

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