Favorite Fall Sweets
PEAR AND HONEY TART
MAKES 6 SERVINGS
You can have this creamy, honey-sweetened delight on the table in about 30 minutes.
1 (17.3-ounce) package frozen puff pastry, thawed
2 tablespoons unsalted butter
2 large red pears, cored and sliced
1 (8-ounce) package cream cheese, softened
¼ cup honey, plus more to serve
2 teaspoons lemon zest
Garnish: chopped toasted pecans
1. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
2. On a lightly floured surface, gently unfold 1 pastry sheet. Roll into a 10x10-inch square, and place on prepared pan. Unfold remaining pastry sheet, and cut 4 (2-inch-wide) strips. Reserve remaining pastry for another use. Brush edges of pastry with water. Place strips around edge of crust, trimming to fit.
3. Bake until golden brown, 15 to 18 minutes. Let cool completely.
4. In a large skillet, melt butter over medium heat. Add pears; cook until softened, 1 to 2 minutes. Remove from heat, and let cool.
5. In a large bowl, beat cream cheese with a mixer at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in honey and zest. Spread cream cheese mixture over pastry; top with pears. Just before serving, drizzle with honey. Garnish with pecans, if desired.
SWEET POTATO–PECAN PIE
MAKES 1 (10-INCH) PIE
This gorgeous pie combines two of our favorite fall desserts.
PIECRUST
2 cups all-purpose flour
¼ cup granulated sugar
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
6 tablespoons cold water
FILLING
2½ cups mashed cooked sweet potato (2 large sweet potatoes)
⅓ cup firmly packed light brown sugar
⅓ cup granulated sugar
2 large eggs
¼ cup unsalted butter, melted
1 tablespoon all-purpose flour
1 tablespoon unsulphured molasses
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon orange zest
¾ cup evaporated milk
TOPPING
1½ cups firmly packed light brown sugar
6 tablespoons unsalted butter
¼ cup unsulphured molasses
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
2½ cups pecan halves
¼ teaspoon kosher salt
For piecrust: In the work bowl of a food processor, pulse together flour, granulated sugar, and salt. Add butter, pulsing until mixture is crumbly, about 30 seconds. With processor running, add 6 tablespoons cold water in a
