EASY GINGER PEAR PUFF PASTRY TART
An elegant - yet simple - pear puff pastry tart recipe, highlighting fresh, seasonal pears, ginger, cinnamon, vanilla, and flaky, buttery pastry. Perfect for easy entertaining and a holiday favorite!
Provided by Laura Bolton
Categories Baking
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400℉. Line a large baking sheet with parchment paper. Set aside.
- Place the puff pastry on a clean, lightly-floured work surface. Cut a rectangle about 7″ wide by 10″ long, or so that the puff-pastry is about 3/4″ wider than the pear slices on each side. Gently transfer the pastry to your prepared baking sheet.
- In a small mixing bowl, combine the melted butter, brown sugar, ginger, vanilla extract, and cinnamon, mixing well. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture.
- Leaving a 3/4″ border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.
- Brush the top of the pears with the remaining butter mixture, and sprinkle with the demerara sugar.
- Bake for 15-18 minutes or until the pastry is golden brown and puffed around the edges and the pears are tender.
- Remove from oven and let cool for at least ten minutes before slicing. Serve warm with vanilla ice cream or fresh whipped cream. Enjoy!!
MA TANTE'S CARAMELIZED PEAR & GINGER TART
This is a quick and easy dessert. It is the bomb. I love the combination of pears, almonds and candied ginger. I got this recipe from my aunt...it is too die for. Hope that you enjoy it as much as we have. We use a shortbread pie crust for this recipe, feel free to use your favorite.
Provided by Baby Kato
Categories Tarts
Time 40m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Peel and slice pears,
- Caramelize the pears in butter and 3 tbsps sugar. Cook until a nice golden brown and set aside to cool.
- Arrange the cooled, caramelized pears nicely in the unbaked pie crust.
- Blend together the eggs, remaining sugar, minced candied ginger, cream, ground almonds and pear brandy or nectar.
- Pour the custard mixture over the pears and place in a preheated oven and bake for 25 - 30 minutes. (or until done)
- Let rest for 10 minutes before serving -- this is equally as good cold as it is warm.
- When ready garnish with a large dollop of whipped cream and sprinkle remaining shredded candied ginger overtop.
- Enjoy, enjoy, enjoy!
Nutrition Facts : Calories 937.5, Fat 63.5, SaturatedFat 29.8, Cholesterol 226.5, Sodium 424.1, Carbohydrate 87.5, Fiber 10.3, Sugar 48.4, Protein 11.7
PEAR AND CUSTARD TART
Make and share this Pear and Custard Tart recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
- Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
- Gently press into place.
- Trim and finish edges.
- Refrigerate 30 minutes.
- Preheat oven to 375F.
- Line pastry with foil and fill with pie weights or dry beans.
- Bake 15 minutes.
- Remove foil and weights and continue baking 10 more minutes.
- Cool.
- Arrange pears in pastry in concentric circles, overlapping slightly.
- Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
- Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
- Pour over pears.
- Sprinkle lightly with ground nutmeg and cinnamon.
- Continue baking until custard is set, about 30 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 374.4, Fat 20.6, SaturatedFat 8.6, Cholesterol 94.5, Sodium 209.7, Carbohydrate 44.8, Fiber 4.5, Sugar 23.9, Protein 4.5
PEAR GINGER TART
Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the syrup is drained off.
Provided by Martha Rose Shulman
Categories dinner, dessert
Time 1h
Yield 1 tart, serving 8 to 10
Number Of Ingredients 11
Steps:
- Split the vanilla bean in half and scrape out the seeds with the tip of a paring knife. Place the water and the 1/2 cup (100 grams) of sugar in a saucepan, add the vanilla bean and seeds and bring to a boil over medium heat. When the syrup comes to a boil turn the heat to low, add the pears, and poach on medium heat for 5 minutes, or until the pears soften slightly. Do not over-cook. Set a strainer over a bowl and carefully transfer the pears to the strainer. Refrigerate and let drip overnight. Set aside the syrup for another purpose (it's great with yogurt or ice cream).
- The next day prebake the pastry [ed: please link], then turn the oven to 350 degrees. Combine the cornstarch and 2 tablespoons (30 grams) sugar together in a mixing bowl. Whisk in the milk, egg yolks and vanilla extract.
- Toss the poached pears with the diced candied ginger and arrange evenly over the bottom of the prebaked tart shell. Pour in the custard mixture, filling the tart 4/5 of the way so that a rim of crust is exposed. Bake for 40 to 45 minutes, or until beginning to color and the flan has set.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 20 grams
GINGER BUTTERSCOTCH PEAR TART
Steps:
- Make the shell:
- In a food processor grind coarse the walnuts with the sugar,add the flour, the salt, and the butter, and blend the mixture until it resembles coarse meal. Transfer the mixture to a bowl, add 3 tablespoons ice water, and toss the mixture until the water is incorporated. Press the dough into the bottom and up the side of a 7 1/2-inch tart pan with a removable fluted rim, crimping the edge decoratively, and prick the bottom with a fork. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the middle of a preheated 425°F. oven for 7 minutes, remove the rice and foil carefully, and bake the shell for 5 minutes more, or until it is golden. Let the shell cool in the pan on a rack.
- Poach the pears:
- In a saucepan just large enough to hold the pears in one layer combine the wine, the cinnamon stick, and the sugar and bring the liquid to a boil over moderately high heat, stirring until the sugar is dissolved. Add the pears, peeled, and poach them, turning them occasionally, for 15 minutes, or until they are just tender. Let the pears cool in the syrup.
- Make the ginger butterscotch pastry cream:
- In a bowl with an electric mixer beat lightly the egg yolks. Add the brown sugar, a little at a time, beating, beat the mixture until it ribbons when the beaters are lifted, and beat in the flour. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and bring it to a boil over moderately low heat, stirring constantly. Boil the mixture, stirring constantly , for 2 minutes. Strain the pastry cream through a fine sieve into a bowl and stir in the butter, the salt, and the gingerroot. Let the pastry cream cool, its surface covered with a buttered round of wax paper, for 1 hour.
- Remove the rim of the tart pan, set the shell on a platter, removing the bottom of the pan, and spread the pastry cream in the shell. Arrange the pears, drained, cut lengthwise into sixths, and cored in a spoke pattern on top of the pastry cream.
GINGER PEAR MUFFINS
This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. -Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 174 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PEAR & GINGER LOAF CAKE
This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla
Provided by Good Food team
Categories Dessert, Dinner
Time 2h15m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
- To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.
Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
More about "pear and ginger brown butter tart food"
GUSTO TV - PEAR GINGER TART
From gustotv.com
Servings 4-6Category Dessert
- In a medium bowl, combine flour (reserve some for dusting), icing sugar, almonds, and salt, then mix in the butter by hand to a coarse, sandy texture.
- In a small bowl, beat together the egg and almond extract, then add to the bowl with the flour and butter.
- Remove the dough to a floured surface and mix until just combined. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least one hour or up to overnight.
PEAR GALETTE (EASY RECIPE) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (5)Category DessertCuisine AmericanTotal Time 2 hrs
ROASTED PEAR BROWN BUTTER TART RECIPE ON FOOD52
From food52.com
PEAR UPSIDE-DOWN CAKE RECIPE - BBC FOOD
From bbc.co.uk
PEAR GINGER TART - CTV
From more.ctv.ca
PEAR AND GINGER CARAMEL PUFF PASTRY TART | DESSERT RECIPES - GOODTO
From goodto.com
PEAR AND GINGER TARTE TATIN RECIPE - OPRAH.COM
From oprah.com
PEAR TART RECIPE - BBC FOOD
From bbc.co.uk
PEAR TARTE TATIN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BROWN BUTTER TOFFEE : RECIPES : COOKING CHANNEL RECIPE | COOKING …
From cookingchanneltv.cel29.sni.foodnetwork.com
UPSIDE-DOWN PEAR CRANBERRY TART RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel30.sni.foodnetwork.com
GRILLED PEAR SUNDAE RECIPE | THE NEELYS | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
26 FALL DESSERT RECIPES | BEST AUTUMN DESSERT IDEAS | RECIPES, …
From foodnetwork.cel29.sni.foodnetwork.com
CANDIS MAGAZINE ON INSTAGRAM: "PEAR AND RASPBERRY FRANGIPANE …
From instagram.com
GINGERY PEAR TART (VEGAN + GF) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
HAZELNUT AND BROWN BUTTER TART WITH PEAR RECIPE
From greatbritishchefs.com
PEAR AND FRANGIPANE TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GINGERED PEAR TARTS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
PEAR-CRANBERRY-GINGER CUTIE PIES : RECIPES : COOKING CHANNEL …
From cookingchanneltv.cel29.sni.foodnetwork.com
PEAR POUND CAKE TART RECIPE | COOKING CHANNEL
From cookingchanneltv.cel29.sni.foodnetwork.com
STICKY GINGER PEAR TART | TESCO REAL FOOD
From realfood.tesco.com
PEACH-GINGER TART RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
PEAR CUSTARD TART - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
SPICED APPLE AND PEAR PIE RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
PEAR BUNDT CAKE WITH VANILLA BROWN BUTTER GLAZE – NEIGHBORFOOD
From staging.neighborfoodblog.com
PEAR AND HAZELNUT WONTONS RECIPE | BOB BLUMER | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love