PISTACHIO PEAR TART
Recipe video above. This delightful Pear Tart is filled with a frangipane cream made with pistachios rather than the usual almonds, which gives it a dazzling green colour and stunning flavour. It's a perfect Autumn dessert that makes the most of ripe pears when they're in season. Smart and yet rustically casual, this tart is fitting for any occasion!
Provided by Nagi
Categories Sweet Baking
Number Of Ingredients 12
Steps:
- Make and bake Tart Crust, then fully cool before using.
Nutrition Facts : Calories 318 kcal, Carbohydrate 48 g, Protein 4 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 54 mg, Sodium 18 mg, Fiber 4 g, Sugar 40 g, ServingSize 1 serving
FRENCH PEAR TART
This French pear tart recipe is a total WIN! Absolute perfection in both presentation and taste!
Provided by The Mediterranean Dish
Categories Dessert
Time 1h20m
Number Of Ingredients 9
Steps:
- Position one oven rack to middle, and move the second rack to the top slot.
- Preheat oven to 350 degrees F.
- In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough.
- Transfer dough to a 9-inch tart pan with a removable bottom. With your hands press dough down to spread on bottom and onto the rims of the pan.
- Place in the oven on the middle rack and bake for 30 minutes, or until crust turns golden brown. When ready remove crust from oven and let sit to cool. Leave oven on.
- Meanwhile, heat the fig preserves in microwave for about 40 seconds. Pour heated fig preserves through a mesh strainer to separate chunks from liquid.
- Now, slice five pears into 1/2-inch slices, discarding core.
- Heat 1 tbsp of butter in a large cast iron skillet. Add pear slices and 1 tbsp water. Cover and cook on medium heat until pears are slightly tender; about 3 minutes.
- Remove pears onto a large platter and let sit to cool.
- Take the remaining three pears and cut them in the same manner.
- Now melt 2 tbsp of butter in previously used cast iron skillet. Add newly-sliced pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes; stir occasionally until pears are very tender.
- Take a potato masher and mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens.
- Transfer pear-fig puree onto the now cooled crust; spread evenly.
- Now, take the cooled pear slices and begin to assemble them in layered circles, starting at the outer edges (see photo).
- Place tart on the middle rack of the oven. Bake in 350 degree F-heated oven for 30 minutes.
- Warm up the strained liquid fig preserves for 20 seconds in the microwave.
- When tart is ready, remove from oven and brush surface of the pears evenly with the warmed fig liquid.
- Return to oven and place on the top rack. Broil very briefly; watching carefully until pears gain a nice caramelized look.
- Remove from oven and let cool for at least 1 1/2 hours before serving.
- When ready, place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards (see photo).
- Cut pear fig tart into eight slices and serve. Enjoy!
Nutrition Facts : Calories 620 calories, Sugar 51 g, Sodium 298.6 mg, Fat 29.6 g, SaturatedFat 18 g, TransFat 0 g, Carbohydrate 95.9 g, Fiber 11.1 g, Protein 4.7 g, Cholesterol 76.3 mg
PEAR TART
My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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