Pear Almond Tart With Graham Cracker Crust Food

PEAR ALMOND TART RECIPE

Steps:

• To make Pastry: In a food processor combine flour, sugar, salt and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal.
• Whisk egg yolk with ice water until combined. With the machine running, add egg mixture until combined and a dough forms. If not sticking together add 1 tablespoon more water. If too sticky add 1-2 tablespoon more flour.
• Form dough into a ball, flatten into a disc, wrap in parchment and refrigerate at least 1 hour or overnight even easier.
• Roll out dough into a large circle. Place in a removable bottom tart tin. Transfer dough into tin, fold over edges inward to create a double crust, this will add stability to your shell.
• Remove excess dough with a knife and continue to fit dough into tin, pressing edges in and making sure top of dough is flush with the tin.
• Pop tart in freezer while you make the filling.
• Preheat oven to 350F (176C).
• To make the Filling: In an electric mixer combine almond paste, butter and sugar, beat until combined and fluffy.
• Add eggs, one at a time, beating in-between each addition. Add almond extract, salt and flour. Beat to combine scraping down bowl as needed.
• Remove tart tin from the freezer and pour the mixture into the center, smoothing out to the edges with a spatula.
• Then place the pear halves around the edges, with the points facing in. Jarred pears really the best, because they are soft, and already peeled! Otherwise, pears take a long time to cook if using fresh and pastry will be done before the pears are soft.
• Bake for 40-45 minutes until pastry is golden brown and filling is puffed up and golden.
• Then melt apple jelly in microwave :30 until liquefied. Brush pears only with the jelly for a nice shine. Sprinkle with sliced almonds.
• Remove tart from the tin, place on a cake stand and "ta da!"
• For whipped cream combine all ingredients in a large bowl and whip on high until soft peaks form.
• Cut into wedges and serve with whipped cream. Enjoy!!

EASY CITRUS TART

Steps:

• Make the curd: Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture. Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
• Make the tart: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine.
• Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.
• Pour the curd into the prepared crust and gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, at least 4 hours. Remove the springform ring and transfer the tart to a platter. Top with whipped cream.

PEAR TART

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.

GRAHAM CRACKER TART CRUST

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F
• Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
• In a medium bowl, mix the crumbs and sugar with a fork until well blended.
• Drizzle the melted butter over the crumbs and mix until evenly moistened.
• Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.
• Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
• Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
• Bake the crust until it smells nutty and fragrant, about 10 minutes.
• Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and
• stored at room temperature, wrapped well in plastic.

D'ANJOU PEAR AND ALMOND TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet.
• Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells.
• Bake in the preheated oven until golden, about 45 minutes.