CHRISTMAS PEAR TART
Gary Rhodes' pear and mincemeat tart is based on an Eccles cake, the pastry they say has been with us for 300 years or more
Provided by Gary Rhodes
Categories Dessert, Dinner, Treat
Time 1h5m
Yield Serves 2, with enough for seconds
Number Of Ingredients 18
Steps:
- To make the syrup, place all the ingredients in a pan with 150ml water, then bring to a simmer. Cook for 10 mins until the fruit is softened, then remove the vanilla pod and blend to a smooth purée with a hand-held blender. Strain through a sieve. Allow to cool.
- Extend the pastry by rolling out on a lightly floured surface, so it is big enough to cut out a 30cm circle. Lay the pastry circle on a baking tray. Mix all the filling ingredients together. Spoon the mincemeat filling into the centre of the pastry (no more than 10cm diameter), creating a dome shape. Brush the edges of the pastry with water and gather all together to create a 'bag' effect. Press the pastry lightly together to seal well, keeping it fairly loose.
- Lay a greased baking tray on top, then turn the two trays over. Remove the top tray, and lightly roll the 'bag' with a rolling pin to create a flat round pastry disc, about 18cm across. Brush the pastry with the egg white, then sprinkle with the granulated sugar. Score 3-4 lines with a sharp knife in the centre, then chill for 15-20 mins. The tart can be made ahead and chilled for up to 2 hrs. Heat oven to 200C/fan 180C/gas 6. Bake for 25-30 mins until golden brown and crispy.
- Now finish it in style: Sit the tart on a plate and decorate with sprigs of holly sifted with icing sugar. Serve warm, in slices, with a little custard, cream or ice cream and the pear and raisin syrup.
Nutrition Facts : Calories 896 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 143 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium
ELEGANT MINCEMEAT PEAR TART
Make and share this Elegant Mincemeat Pear Tart recipe from Food.com.
Provided by Olha7397
Categories Tarts
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE PASTRY DOUGH: In medium bowl, with fork, stir flour and sugar. With pastry blender or two knives used scissor fashion, cut margarine or butter into flour mixture until mixture resembles coarse crumbs. Add egg; mix lightly with fork until dough is just moist enough to hold together. (Or, in food processor with knife blade attached, blend flour, margarine or butter, cut into 8 pieces, and sugar until mixture resembles coarse crumbs, about 10 seconds. Add egg through feed tube; blend 15 seconds more or until dough holds together and leaves side of bowl.) With hands, shape dough into ball. Wrap with plastic wrap and refrigerate 1 hour; trim edge. With fork, prick tart shell in many places to prevent puffing and shrinkage during baking.
- Line tart shell with foil; bake 10 minutes. Remove foil; again prick dough. Bake 10 minutes longer. Remove tart shell from oven; turn oven control to 425°F.
- PREPARE STREUSEL TOPPING: In small bowl, combine flour and lightly brow sugar. With pastry blender or two knives used scissor fashion, cut margarine or butter into flour mixture until mixture resembles coarse crumbs. Refrigerate.
- Preheat oven to 350°F On lightly floured surface, with floured rolling pin, roll out dough into round about 1 inch larger all around than 10inch tart pan with removable bottom.
- Ease dough into tart pan to line evenly.
- Drain pears; pat dry with paper towels. Cut each pear half lengthwise into ¼ inch thick slices, being careful to keep slices from each half together. Arrange pears on mincemeat, fanning slices slightly.
- With spoon, evenly sprinkle Streusel Topping over sliced pears in tart shell.
- Bake tart 15 to 20 minutes until filling is heated through and crust and topping are lightly browned. Cool tart slightly in pan on wire rack.
- Remove side of pan. Serve tart warm or cool completely to serve later. 10 servings. Begin about 2 hours before serving or early in day.
- Good Housekeeping.
Nutrition Facts : Calories 381.4, Fat 12.1, SaturatedFat 2.2, Cholesterol 21.1, Sodium 161.8, Carbohydrate 65.6, Fiber 1.9, Sugar 37.9, Protein 3.1
ALMOND-PEAR TART
I found this recipe from Southern Living. I made it for Easter dinner and everyone raved about it. It is quite easy to make, and well worth it.
Provided by melmaddie
Categories Tarts
Time 1h10m
Yield 1 10 inch tart, 8-16 serving(s)
Number Of Ingredients 16
Steps:
- Unfold piecrusts; stack on a lightly floured surface. Roll into a 12 inch circle. Fit into a 10 inch pan with removable bottome, trim excess pastry.
- Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour and next 3 ingredients at medium speed with a mixer until blended, spread in crust.
- Toss together 2 tablespoons sugar and pears, arrange in cicles, overlapping slices, on top of filling.
- Cook preserves in a saucepan over low heat until melted. Pour through a fine wire mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream, drizzle over pears.
- Combine remaining 2 tablespoons sugar, and remaining 2 tablespoons flour, cut in remaining 1 1/2 tablespoons butter with a fork until blended. Sprinkle over pears.
- Bake at 400 on bottom rack for about 40 minutes. Cool in pan on wire rack for 15 minutes. Garnish if desired.
Nutrition Facts : Calories 597.5, Fat 30.2, SaturatedFat 11.9, Cholesterol 50.6, Sodium 350.5, Carbohydrate 72.3, Fiber 4.5, Sugar 30, Protein 6.8
FRENCH PEAR TART
I love using pears in my recipes, I already have 6 of them & here's a definitely spec occasion, but make-ahead dessert I esp fancy from *The Carnival Experience* by Peter Leypold (Exec Chef of Carnival Cruise Lines). This recipe is untried other than to taste & appears a bit labor-intensive to me, but my hope is that someone labor-fearless will take my word that it is impressive & divine. (Times were not given, have been guesstimated & do not include standing + chilling times) *Enjoy* !
Provided by twissis
Categories Tarts
Time 1h15m
Yield 10 Wedge Servings, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- FOR TART DOUGH:
- Combine butter + 1/4 cup sugar in med bowl, mix till well-blended & then mix in the flour.
- Beat together vanilla + 2 eggs, add to flour mixture, mix till dough forms & chill for 10 minutes.
- Grease & flour bottom of 9-in tart pan w/removable bottom. Roll chilled dough 1-in larger than pan.
- Place dough in pan & press dough to sides of tart pan (It needs to come to the rim of the pan). Bake for 10 minutes.
- FOR CUSTARD:.
- Combine yolks + 2 eggs, beat well & set aside.
- Combine milk, cream + sugar & place in top of dbl-boiler. Cook over simmering water till temp reaches 140°F.
- Remove from heat, add egg mixture (whisking constantly) & strain.
- FOR TART ASSEMBLY: Arrange pear slices in tart shell. Pour custard mixture over pears till shell is almost full. Bake 25 min or till custard is set. Remove from heat & allow to stand for 30 minutes.
- TO SERVE: Cook jam & wine in a sml saucepan to form glaze. Brush glaze over tart, cool completely & refrigerate till ready to serve.
Nutrition Facts : Calories 398.7, Fat 27.1, SaturatedFat 15.9, Cholesterol 226.9, Sodium 179.7, Carbohydrate 34, Fiber 1.9, Sugar 16.1, Protein 5.9
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