PEAR AND ALMOND CRUSTLESS TART - UPSIDE DOWN TART
This delicious pear and almond crustless tart is a fabulous stand-by dessert. It pays to have a can of pears and almond flour (meal) in the pantry ready to make this delicious dessert.
Provided by Recipe Winners
Categories Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 9 inch (23 cm) flan tin with removable base sprayed lightly with oil and base lined with baking paper
- sprinkle the soft brown sugar evenly over the baking paper
- preheat oven to 350 f (175 c) with shelf in the centre
- in a mixer cream butter and caster sugar for 5 minutes till colour is light and sugar has dissolved
- add eggs and beat for 30 seconds
- add almond flour (almond meal) and flour and mix for 2 minutes - (mixture is dollapable rather than pouring consistency)
- add the slivered almonds and mix for 20 seconds or till evenly distributed
- pop a whole almond in the centre of each well drained pear
- place pears cut side down around the outside of the tin on top of the brown sugar and finish with one in the centre
- spread mixture over and around pears evenly
- bake for 40-45 minutes or until batter is cooked then remove from oven
- remove outside rim of flan tin immediately after taking tart from the oven ( an easy way to do this is to place the tart on a can and gently release the sides checking that the mixture hasn't stuck) - see notes
- once the tart has cooled place your serving plate on the tart, holding the plate and the tart tin flip so the top now becomes the bottom
- remove base of tin and baking paper
- dust with dusting/snow sugar
- serve and enjoy!
Nutrition Facts : Calories 923 calories, Carbohydrate 196 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 13 grams fat, Fiber 25 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 307 grams sodium, Sugar 77 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CRUSTLESS PEAR AND ALMOND TART
This fancy looking tart doesn't require pastry making skills. It's easy to assemble, and always gets compliments. Serve this tart the same day it is made, either warm or at room temperature.
Provided by Geema
Categories Tarts
Time 1h5m
Yield 1 tart
Number Of Ingredients 10
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 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.;
CRUSTLESS ALMOND PEAR TARTS
from today's NY Times, this is a perfect autumn dessert. you can now buy almond flour at trader joes, or you can grind up your own in a food processor.
Provided by chia2160
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Make frangipani: Combine butter, sugar and almond flour in an electric mixer, and beat until smooth.
- Do not overbeat.
- Add eggs one at a time, scraping down sides of bowl after each addition.
- Stir in vanilla, lemon zest and rum.
- Stir in all-purpose flour until just combined.
- Heat oven to 375 degrees.
- Fill 8 3-inch nonstick tartlet pans halfway with frangipani.
- Using a sharp paring knife, cut pear halves into very thin slices at an angle, leaving slices slightly attached at one end.
- Place one on top of each tart, pressing down lightly to fan out slices so fruit lies almost flat against frangipani.
- Place tartlet pans on a baking sheet, and bake until frangipani is set, about 20 minutes.
- Place on a wire rack, and allow to cool for 10 minutes.
- Run a sharp paring knife around edge of each tartlet, then slip tart out.
- Place each on a dessert plate, and serve warm or at room temperature, plain or with ice cream or yogurt.
Nutrition Facts : Calories 420.7, Fat 26.3, SaturatedFat 15.6, Cholesterol 193.2, Sodium 47.9, Carbohydrate 41.6, Fiber 2.7, Sugar 33.5, Protein 4.9
ALMOND PEAR TART
I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
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
QUICK CRUSTLESS PEAR TART
Make and share this Quick Crustless Pear Tart recipe from Food.com.
Provided by joycekilmer
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour a glass pie pan.
- Beat all ingredients together, except pears and nutmeg.
- Pour batter into pie pan.
- Press pear slices on top of batter, in a spiral design.
- Sprinkle lightly with nutmeg.
- Bake in 350 degree oven, 25-35 minutes, until center is set and tart is lightly browned.
- Don't overcook.
- Serve warm or cold.
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