Pear and Raspberry Pastry

For some reason, the thought of pears and raspberries together make angels sing in my head. Ü No idea why really - I've never eaten a pear/raspberry something before, but they just GO together, you know? Like peanut butter and jelly. So i just so happened to have both pears and raspberries floating around in my kitchen the other day and i knew that i needed to make something out of them . . . like a tart or something. So I went hunting and found this:

the pictures alone had me drooling, and the recipe that followed made it even more appealing. So simple. So easy. So Yummy. The hint of ginger combined with the soft cooked pears, the sweetness of raspberries and the slight crunch and flakiness of the pastry was so cool and refreshing and yet was also intensified with the warmth {no, I couldn't wait for it to cool down, although after having it warm from the oven, i'm not sure that i'll eat it any other way now Ü} Can anyone tell I was in heaven yet?

I would show you a picture of how mine turned out (they were pretty darn cute Ü) but I'm afraid that all that's left of them are finger-licked dishes in the sink. {bummer - i know. I even went back to Costco to buy more raspberries so I could make more, but alas, the raspberries were gone.}

But I'll still tell you my version anyway, cause it's cooler Ü (ok, not really, but i was too lazy to make pie crust)

Pear and Raspberry Pastries

3 large pears, peeled and cubed

1 C raspberries

3 T sugar {YES! only THREE tablespoons! I was super excited about that Ü}

2 T cornstarch

1/2 t ginger (can't skip this ingredient - it is a must!}

Juice of half a lemon

1 sheet puff pastry {found in the freezer section by all the pies}

Roll out puff pastry and place in 10-inch pie plate, 3 medium-sized or 6 individual-sized ramekins {I used 3 medium-sized ones because it gave me an excuse to use my square pie dishes Ü}

Place pears and raspberries in a bowl. In a separate bowl, combine sugar, cornstarch, and ginger. Add to pears and raspberries and mix. Add lemon juice and mix. Dish out equal portions onto pastry and bake at 400 F for 25 - 30 minutes or until golden brown.

Best served warm.

Original recipe and pictures from: http://www.projectwedding.com/wedding-ideas/pear-and-raspberry-mini-pies