Pear Almond Tart With Graham Cracker Crust Food

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.

PEAR DESSERT SQUARES

Steps:

• In a bowl, toss the pears, 1 tablespoon flour and apple juice concentrate. Spoon into an 8-in. square baking dish coated with cooking spray. In a bowl, combine the crumbs, cinnamon, nutmeg and remaining flour. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over pears., Bake at 375° for 30 minutes or until pears are lightly browned. Serve warm or chilled. Cut into squares; top with whipped topping and cinnamon.

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!!

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.

PEAR TART WITH ALMOND SHORTBREAD CRUST

Steps:

• pie crust
• Process in food processor; add egg yolk last.
• pat into pie shell was oily
• Cream sugar and butter; add eggs.( i just used processor it was already dirty ).
• Add golden syrup with cream or 1/2 and 1/2 and almond extract.
• Drain pears; place in bottom of pie pan.
• pour egg mixture over pears.
• Top with almond flakes.
• Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.

PEAR GRAHAM CRUMBLE

Steps:

• In a large bowl, combine pears and water. Add brown sugar, flour, ½ tsp cinnamon and nutmeg. Stir until fruit is evenly coated.
• Pour into a greased 8-by-8-inch glass baking dish.
• In a medium bowl, combine graham cracker crumbs and ½ tsp cinnamon.
• Cut margarine into the graham cracker mixture until the pieces are the size of small peas.
• Sprinkle graham cracker mixture over pears.
• Bake in a preheated 350-degree oven for 30 minutes.
• Serve warm or chilled with whipped topping.