Cinnamon Pear & Walnut Tartlets
From our customer, Chef Tracie Schumacher.
Remove the puff pasty dough from the box and allow to thaw slightly.
Place the water in a pot large enough to hold the pears and bring it to a boil.
Peel the pears and cut in half, removing the stem and seeds; discard skins, seeds, and stems.
Pour 1 cup of cranberry-pear white vinegar into the boiling water.
Carefully drop the pears into the boiling water and cook until the pears reach a translucent appearance throughout (approximately 10 minutes).
Remove the pears from the pot and plunge the cooked pears into an ice bath to immediately stop the cooking process and stop the pears form getting mushy. Remove the pears from the water bath almost immediately. Set aside.
In a small bowl, combine walnuts and Roasted Walnut Oil; mix until the nuts are completely covered with oil.
Spread walnuts on a sheet pan and roast in the oven at 350 degrees for 5 minutes. Remove and allow to cool.
Cut pears into small diced cubes. Place in a clean bowl and combine with Cinnamon-Pear Balsamic Vinegar Condimento, cinnamon, brown sugar, and salt. Cover and refrigerate. If you are unable to cut these free-hand, use a mandolin with the "dice" attachment. (Taking time to make precise cuts will improve the final appearance of your dessert.)
Cut the thawed puff pasty dough into 2-inch squares and press into individual, crimped tartlet pans, mini-muffin pan, or multi-compartment tartlet pan. Press in the dough so that it completely covers the bottom and sides of the tarlet pan. It's okay if the dough spills over the top of the tartlet pans because the idea is to form a "cup" to hold the other ingredients.
Place the unbaked crusts in 350-degree oven for 7 minutes. Do not cook until brown.
Retrieve pears, walnuts, and cheese; begin filling the tartlet crusts in the following manner: pears on the bottom, add bits of the cheese crumbled, and top with the roasted walnuts (fill up the cups).
After each tartlet crust is completely filled, place in 350-degree oven for 15-18 minutes or until golden brown.
When the tartlets have been removed from the oven and cooled, drizzle each with 3 teaspoons of Cinnamon-Pear Balsamic Vinegar Condimento for that extra punch of flavor.