Brown Sugar Pear Tart Food

RUSTIC PEAR TART

Steps:

• To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
• Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
• Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

CINNAMON-PEAR RUSTIC TART

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 30 minutes or overnight., Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir until tender, 2-3 minutes. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, 8-10 minutes. Stir in vanilla; cool slightly., On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush folded crust with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool.

PEAR TART

Steps:

• Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
• Squeeze the juice out of the lemon and combine with water in a bowl.
• Slice pears by cutting into quarters. Cut out core and slice crosswise in 1/4 inch thick slices. Put into lemon water while you finish cutting pears. Drain well in colander when done.
• Place pears in a large skillet with rest of the ingredients (excluding almonds) and cook for about 10 minutes, stirring frequently on medium heat.
• Remove pears with a slotted spoon from hot pan to a bowl and cool completely.
• Add in almonds and then reduce liquid to about half the volume and cool separately.
• Spread pears evenly over crust. Brush syrup over pears.
• Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.

CRANBERRY-PEAR APPLE CRISP

Steps:

• In a large bowl, toss the fruit, sugar and flour. Pour into a greased 13-in. x 9-in. baking dish. For topping, in a bowl, combine the brown sugar, flour, oats and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.
• Bake at 350° for 60-65 minutes or until fruit is tender and topping in golden brown.

RUSTIC PEAR TART (LOWER SUGAR)

Steps:

• Gather and prep ingredients. Preheat oven to 400 degrees F.
• In a small bowl, mix together the brown sugar substitute, cornstarch, cinnamon, nutmeg and salt; set aside.
• Add lemon juice and maple syrup to sliced pears; gently stir to mix.
• Add brown sugar and cornstarch mixture; stir gently to combine well; set aside.
• Lightly dust a 2 foot length of parchment paper with flour.
• Slowly and carefully unfold one sheet of puff pastry onto the parchment. Lightly dust rolling pin with flour.
• Use rolling pin to roll out pastry in all directions until it is increased in size by about 2 inches.
• Place the parchment with the pastry onto a baking sheet.
• Spoon pears into the middle of the pastry; fold edges of pastry up over the pears, overlapping as you go around (I usually just fold the corners back toward the outside after I've folded them in, but you can just cut them off if you prefer.)
• In a small bowl or cup, mix together the egg and water; brush egg wash over all exposed pastry.
• Dot the top of the pears with a teaspoon of butter.
• Bake at 400 degrees F for 20 -25 minutes, depending on your oven, rotating pan after the first 10 minutes.
• Cool in the pan on a wire rack for about 15 to 20 minutes before cutting.
• Especially good served warm with ice cream or sweetened whipped cream. Cover and refrigerate leftovers.

ROASTED PEAR TARTE TATIN WITH BROWN SUGAR-BALSAMIC SWIRL ICE CREAM

Steps:

• Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Sprinkle sugar evenly over bottom of heavy 9-inch diameter cake pan with 2-inch-high sides.Scatter butter cubes over sugar, then drizzle with light corn syrup. Arrange pear halves, cut side up and narrow end pointing toward center, snugly in cake pan (pears may not lie flat, but will shrink during cooking and fit evenly).
• Place pan on center rack in oven. Bake pears until tender and dark brown in spots, about 2 3/4 hours.
• Meanwhile, line large baking sheet with parchment paper. Unfold thawed puff pastry sheet on work surface. Using another 9-inch-diameter cake pan as guide, cut 9-inch round from pastry sheet. Place pastry round on prepared baking sheet. Place baking sheet on upper rack in oven and bake pastry round until puffed and golden brown, about 20 minutes. Cool pastry round completely.
• Using slotted spoon, carefully lift pears from syrup in cake pan and transfer to large plate to cool. do ahead Pears and pastry round can be made 4 hours ahead. Reserve cake pan with syrup. Let pears, pastry, and syrup stand at room temperature. Before serving, place pastry round, flat side up, on platter. Carefully arrange pears, cut side down and narrow end in center, atop pastry round. Place pan with syrup over medium-high heat. Boil until syrup turns dark amber color, whisking occasionally, 2 to 3 minutes. Remove from heat. Add pear nectar (mixture will bubble up). Whisk until caramel is smooth, then spoon over pears.
• What to drink:
• Since this is a special meal, splurge a little by pouring a dessert wine. With the pear tarte Tatin, we like the 2005 Dolce from Napa Valley (California, $85 for 375 ml). This Sauternes-style wine is rich and elegant with dried apricot, honeysuckle, and toasted almond flavors. Because this is a sweet, intensely flavored wine, each guest needs only a small glass.

EASY PEAR PUFF PASTRY TART RECIPE

Steps:

• Start making your pear puff pastry tarts by preheating your oven to 200°C (375°F).
• Using a small bowl, combine the brown sugar, cinnamon powder, ground cardamom, nutmeg, and salt. Set aside.
• Unroll the puff pastry on a flat surface and cut it into 9 (almost equal) portions.
• Place them on top of a tray lined with a baking sheet, then brush each portion with the beaten egg.
• Sprinkle some off the spices and sugar mixture, avoiding the sides of the pastry.
• Arrange a halved, sliced pear in the middle of the pastry.
• Sprinkle more of the sugar and spices mixture on top of the pear.
• Dot each pear with two bits of butter.
• Place the tray of pear puff pastry tarts in the middle of the oven for 18 to 20 minutes, or until the top has turned golden.
• Sprinkle some powdered sugar on your pear tart, if desired.
• Serve.

BROWN SUGAR PEARS

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add brown sugar; stir 1 minute. Add pear slices and lemon juice; cook until pears begin to release juice and syrup forms in skillet, turning pear slices frequently, about 3 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.)

BROWN SUGAR-PEAR TART

Steps:

• Heat oven to 375 degrees F. Make Pecan Crust. Mix all ingredients except butter in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press firmly and evenly against bottom and side of ungreased 12-inch pizza pan. Bake 8 minutes. Cool completely.
• Cut each pear lengthwise in half and remove core. Place each pear half, cut side down, on cutting surface. Cut crosswise into thin slices. Lift each pear half with spatula and arrange on crust, separating and overlapping slices (retain pear shape) to cover surface of crust.
• Mix remaining ingredients; sprinkle over pears. Bake 15 to 20 minutes or until crust is golden brown and pears are tender.