Miss Anne
Chapter 4
“Miss Anne! What are you doing?”
She gave Preston a look that showed she was in a perfect frame of mind.
She was 82 and a neighborhood “momma” to all the children in Baldwin Park. She had known Preston since he was an infant. She also had known his mother since she was a baby as well.
Miss Anne was the one all the neighborhood children to run to with scraped knees or if they needed a hug and one of her peanut butter cookies (you know, the ones the crosshatch on top).
She and Uncle Joe never had children of their own.
She and “Uncle Joe” lived next door to his own Aunt and Uncle.
Today, Anne was in her backyard gathering figs from a bush her husband had rooted 65 years ago from a cutting from her mother’s house. The step ladder she was on was rickety. She was wearing a blue calico apron. She held it by the hem. It was filled with ripe golden brown figs and she was picking more with the other hand.
“Why Preston, so good to see you!”
She was proud of the fine young man he had become.
“I just made a Fig and Pear Tart.”
She watched him smile. It was one of his favorites. “Come in and tell me all about school and your plans for the summer.
And how is Addy?
I heard you stopped at the place the other day!”
Miss Anne's Puff Pastry, Brie, Fig and Pear Tart
INGREDIENTS
1 (8-oz.) Brie round
1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
2 firm medium-size red Anjou pears, cored and thinly sliced lengthwise (about 3 ½ cups)
1 teaspoon chopped fresh rosemary for garnish
⅛ teaspoon granulated sugar
1/8 Teaspoon Cinnamon
Pinch of Nut Meg
4 Table spoons Southern Conserve Classic Fig Preserves
½ teaspoon flaky sea salt
DIRECTIONS
Step 1
Place Brie in freezer until firm but not frozen, about 30 minutes. Line 2 baking sheets with parchment paper.
Step 2
Preheat oven to 400°F with racks in top third and middle positions. Cut rind from Brie, discard rind. Cut Brie into ¼-inch-thick pieces. Place 1 puff pastry sheet on each prepared baking sheet. Using a small knife, create a border on each pastry sheet by scoring ½ inch from edges. Fold edges in on score line. (If needed, brush edges with water to help secure them.) Prick inside of pastries all over with a fork. Evenly distribute Brie pieces between pastries. Arrange pear slices over lapping on Brie. Sprinkle with granulated sugar, cinnamon and nut meg and rosemary.
Step 3
Place 1 baking sheet on each rack in preheated oven; bake until pastries are golden, and cheese is bubbly, about 20 minutes, rotating sheets between top and bottom racks halfway through baking time. Remove from oven, Pour Fig preserves over pears sprinkle with fresh chopped rosemary and sea salt. Cool 10 minutes; cut each pastry into 8 pieces.
Pick up a jar of the Southern Conserve Fig Preserves at the Jepson Center Gift Shop!
The Southern Conserve is the Products Line from Chef Theodore Paskevich + Donald Holland. It is sold at Provisions SAV and online on our website.