Pear Almond Tartlets Food

PEAR AND ALMOND TARTLET TARTIN

Steps:

• For the pear filling: Heat the butter in a pan over medium-high heat. Lay the pears around the pan and sprinkle the sugar and cinnamon on top. Move the pears in the sweet butter sauce and cook until caramelized, tossing them around once halfway through, 10 to 12 minutes. Add the pear liqueur and torch with a lighter, or if using a gas stove, slightly dip the pan away from you towards the flame and flambe the pears, shaking the flame around. Set aside to cool slightly.
• For the crust: Preheat the oven to 350 degrees F. Lightly flour a clean workspace. Combine the almond meal, flour, butter and sugar in a food processor and pulse until the butter is well incorporated. Add the egg and pulse until the dough forms into a ball. Transfer the dough to the floured work surface and knead, and then wrap in plastic and refrigerate for 30 minutes.
• Cut the dough into 4 equal parts. Roll out each piece on a floured surface to a circle, about 9-inch wide, 1/8-inch thick. Set aside and do the same for the almond paste. Place each almond paste circles on top of a dough circle. Cut 4 circles, using the tarlet pan, that are slightly larger than the pan.
• For assembly: Mold the dough/paste circles into the tartlet pans, pinching the sides into the ridges. Layer the pears into the pans in a circular motion. Drizzle the sauce on top and bake for 30 minutes.
• Cool in the tartlet pans for about 5 minutes, and then push the tartlets out of the pan and cool on a cooling rack for up to 1 hour.

PEAR AND ALMOND TART

Steps:

• Preheat oven to 425 degrees.
• In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
• Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
• In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;

PEAR AND ALMOND TART

Steps:

• For pears:
• Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
• For crust:
• Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
• For almond filling:
• Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
• Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
• Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
• Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
• Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

PEAR-ALMOND TART

Steps:

• Preheat the oven to 350 degrees F.
• Cut the dough into 8 equal pieces. On a floured surface, lightly flour your rolling pin, roll out 1 piece of dough into a 4-inch circle. Repeat with the remaining dough. Place on parchment lined baking sheets.
• To make almond meal, grind the almonds in a food processor, just until fine, being careful that the meal does not turn to paste. Turn the meal out into a medium bowl and add sugar, eggs, and lemon zest with a wooden spoon.
• Cut each pear in half and remove the core. Cut each half into 5 or 6 thin wedges. Divide the filling evenly over the tarts, leaving a small border around the edges. Arrange the pears in a circular pattern on the filling. Sprinkle the sugar over the pears. Bake until the pears are lightly caramelized, about 20 minutes.
• Preheat the oven to 375 degrees F.
• Spread the nuts on a baking tray and toast until golden, 12 to 15 minutes. Cool and coarsely grind in a food processor. Do not grind too fine. Transfer to a medium bowl and combine with the flour. Set aside.
• In an electric mixer fitted with a paddle, combine the butter and sugar until light and fluffy. Add the egg and the zest. Add the flour-nut mixture and mix to combine. Turn out onto a lightly floured surface and knead into a ball. Flatten the ball, making a small round, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until needed.
• Yield: about 2 1/4 pounds

CRUSTLESS PEAR AND ALMOND TART

Steps:

• Preheat the oven to 350 degrees.
• Butter a 9 inch baking dish or tart pan.
• In a food processor, combine the almonds and 1/2 sugar and process until finely ground.
• Be careful not to process too long or it will turn into almond butter!
• Transfer the ground almonds to a medium bowl and stir in the flour and salt until blended.
• In another medium bowl, whisk the eggs until frothy.
• Whisk in the milk and melted butter until well blended.
• Add the egg mixture to the almonds and stir to blend well.
• Pour the batter into the prepared dish and spread to form an even layer.
• Peel, quarter and core the pears.
• cut each pear quarter into crossways slices, keeping the slices assembled as you go.
• Slide one of the sliced pear quarters onto a metal spatula or spreader and set it on top of the batter.
• Repeat with the remaining sliced pear quarters forming the spokes of a wheel.
• Press the surface of the fanned pears down into the batter so that only the surface of the pears is showing.
• Sprinkle the remaining sugar evenly over the pears and scatter the cut up butter bits over the top.
• Bake the tart in the upper third of the oven until the batter is puffed and golden brown, 40-45 minutes.
• Let the tart cool on a rack.
• You could substitute mangoes, peaches, or apples for the pears, and have the same delicious results.

PEAR TARTLETS

Steps:

• Thaw puff pastry for at least 30 minutes (or according to package directions).
• Preheat oven to 400 degrees F.
• Dice pears and place in small bowl.
• Mix in cinnamon and sugar.
• Using a 3" biscuit cutter, cut 3 circles from each sheet - 12 circles total.
• Spray muffin tins.
• Place circles in prepared muffin tins and spoon pear mixture into each one.
• Bake for about 10-15 minutes or until pastry is puffy and light brown.
• Place raspberries or kiwi slices on top of tartlets and serve.
• Ntoe for Vegan use your favorite Vegan pastry dough.

PEAR & ALMOND FLAPJACK TART

Steps:

• Heat oven to 180C/160C fan/gas 4. Roll out pastry and use to line a 23cm tart tin, leaving a slight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, then return to the oven for 10 mins more, or until the pastry is biscuity brown.
• Meanwhile, toss the pears in the sugar and spice, then set aside. To make the topping, tip the oats, flour and ground almonds into a large bowl with the sugar and a pinch of salt, then rub in the butter with your fingers until you have a soft mixture. Stir in the golden syrup.
• Increase oven to 200C/180C fan/gas 6. Tip the pears over the base of the tart, then flatten the oaty pastry into a round and place it over the pears - push/spread it with your fingers so the pears are completely covered. Scatter with flaked almonds and an extra sprinkling of sugar, then bake for 30 mins. Allow to cool for a few mins, then serve warm with pouring cream or custard.