Pear Cherry And Pine Nut Tartlets Recipe Epicuriouscom Food

APPLE, PEAR AND MACADAMIA TARTE TATIN

Steps:

• Preheat the oven to 350 degrees F.
• Heat the sugar and 1/2 cup water in a 10-inch cast-iron skillet with a handle over medium heat. Cook, swirling the skillet as needed to even out the color, until it is evenly very light amber, about 10 minutes. Add the butter and 1/4 teaspoon vanilla and stir to combine, allowing the butter to melt. Carefully add the apples and pears, cut-side down. Finish with the remaining 1/4 teaspoon vanilla extract. Cook the apples and pears for 12 minutes, then add the nuts, gently nestling the nuts with the fruit.
• Roll out the puff pastry on a lightly floured surface into a 10-inch round, then prick with a fork and lay on top of fruit. Transfer the skillet to the oven and bake until the puff pastry is golden, 45 to 50 minutes.
• Remove and let cool for 15 minutes, then place a plate over the puff pastry and carefully flip the skillet over (use heatproof gloves). Let rest for 5 minutes, then lift the skillet off.
• Spoon into shallow dishes and garnish with whipped cream.

PEAR TART WITH DULCE DE LECHE DRIZZLE

Steps:

• Dulce de leche and dough
• If making the dulce de leche, place unopened can of condensed milk on its side in a large pot; pour in room-temperature water to cover by at least 2". Bring to a simmer over medium-high heat. Reduce heat to low, partially cover, and simmer, adding water as needed to maintain water level, 3 hours. Let cool in pot in water, 40-60 minutes. Remove can from pot and chill 12 hours before opening.
• Combine granulated sugar, salt, and 3 cups (375 g) all-purpose flour in a large wide bowl. Add butter and toss until generously coated. Using your fingers smash butter into thin disks, tossing with flour as you go. Work until all the butter has been smashed and coated (irregular pieces of butter produce a flakier crust). Sprinkle vinegar and 1 Tbsp. ice water over and toss with a wooden spoon until just combined (the spoon prevents the butter from warming too quickly). Add another 3 Tbsp. ice water a tablespoonful at a time, stirring after each addition until water is absorbed. Using your hands , continue to work in water by the tablespoonful just until mixture holds together when squeezed in your hand, 2-4 Tbsp. more.
• Turn mixture out onto a lightly floured work surface and gently knead until a dough forms (be careful not to overwork). If dough is too dry, sprinkle with a few drops of water; if too sticky, work in a little more flour. Roll dough to about an 8x5" rectangle, then fold in half crosswise. Roll back out to an 8x5" rectangle, dusting surface as needed, and fold again. Repeat rolling out and folding 2 more times. Divide dough in half. Tightly wrap each half in plastic or parchment paper and gently form into 1"-thick disks (you'll only need 1 for the tart). Chill at least 1 hour.
• Do ahead: Unopened dulce de leche can be made 3 months ahead; keep chilled. Opened dulce de leche can be made 3 weeks ahead; transfer to an airtight container and chill. Dough can be made 3 days ahead; keep chilled, or freeze up to 3 months. Thaw at room temperature 1-2 hours or in the fridge overnight before using.
• Filling and assembly
• Place a rack in bottom third of oven; preheat to 375°. Let a disk of dough sit 5 minutes at room temperature. Line a 9" or 10"-diameter tart pan with parchment paper, leaving some overhang. Roll out dough on a lightly floured surface, rotating often and dusting as needed to prevent sticking, to ¼" thick. Fold dough in half and transfer to prepared pan . Unfold and lift edges so dough slumps down into corners. Gently press dough into pan with the back of your index finger. Trim pastry with kitchen shears or a paring knife to a 1" border. Fold excess over into pan and press double layer into sides of pan. Prick bottom of tart a few times with a fork. Chill while you prepare the filling. For a decorative crust like in the photo, see chef's note at the end of the recipe.
• Pour lemon juice onto a large rimmed plate or into a shallow bowl. Working one at a time, hold stem of each pear and cut vertically into 4 pieces, working your way around the core; discard core. Set pieces cut side down and slice lengthwise ¼" thick, keeping slices in groups. Place in lemon juice to prevent cuts sides from browning.
• Combine granulated sugar, flour, lemon zest, cinnamon, and ½ tsp. salt in a small bowl. Sprinkle mixture evenly over dough and dot all over with frozen butter. Fan each group of pears in crust in alternating directions.
• Whisk egg, a pinch of salt, and 1 Tbsp. water in a small bowl to combine. Brush edges of pastry with egg wash and sprinkle 2-3 Tbsp. raw sugar in an even layer over pears and crust. Place tart on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling slightly, about 1 hour. Transfer to a wire rack and let cool. Remove tart from pan by lifting parchment and transfer to a cutting board or large plate.
• To serve, cut tart into slices and transfer to plates. Open dulce de leche and drizzle some over each slice if desired.
• Do ahead: Tart can be made 2 days ahead. Store airtight at room temperature, or cover and chill up to 4 days.
• Chef's note: For a decorative crust, roll out dough scraps to ⅛"-¼" thick on a lightly floured surface and chill 5 minutes. Generously flour surface and pastry and cut into decorative shapes with pie cutters or small cookie cutters. Gently press around edges of tart as desired. Brush tops of cutouts with egg wash to help them stick and freeze tart 1 hour (cutouts will keep their shape best during baking if they are frozen solid) then continue to fill and bake as instructed. If cutouts brown too much before tart is done, cover individually with small pieces of foil.

BRANDIED SOUR CHERRY AND PEAR TARTLETS

Steps:

• Blend together flour, salt, butter, shortening, and 2 tablespoons sugar with your fingertips or a pastry blender in a large bowl (or pulse in a food processor, then transfer to a large bowl) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 1/2 cup ice water and gently stir with a fork until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and divide into 2 balls, one slightly larger than the other, then flatten each into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Peel, halve, and core pears. Cut pears into 1/4-inch dice, then stir together with remaining filling ingredients in a 3-quart heavy pot. Bring to a boil, stirring, then reduce heat and simmer, uncovered, stirring occasionally, until thick, about 10 minutes. Transfer filling to a shallow dish and cool to room temperature.
• Roll out smaller disk of dough into a 13-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin, lifting up dough carefully and flouring surface as necessary to keep dough from sticking.
• Cut out as many rounds as possible (about 12) with 3 1/2-inch fluted cutter, transferring as cut to a wax-paper-lined baking sheet. Chill rounds until firm, about 10 minutes, before decorating. Gather dough scraps and chill 20 to 30 minutes, then reroll, cut, and chill additional 31/2-inch rounds (reroll scraps only once) for a total of 16.
• Cut out shapes from rounds with decorative cutters or a sharp paring knife, leaving a 1/2-inch border around edge, and reserve cutout pieces if desired for additional decoration. Brush tops lightly with milk. Lightly press reserved cutouts (if using) onto decorated pastry rounds and brush lightly with milk. Sprinkle remaining tablespoon sugar evenly over tops and chill while making bottoms.
• Put oven rack in middle position and preheat oven to 375°F.
• Roll out larger disk of dough into a 15-inch round (about 1/8 inch thick) on floured surface with floured rolling pin, lifting up dough carefully and flouring surface as necessary to keep dough from sticking. Cut out as many rounds as possible (about 12) with 4-inch cutter. Gather dough scraps and chill 20 to 30 minutes, then reroll and cut additional 4-inch rounds (reroll scraps only once) for a total of 16. Fit each 4-inch round into a tartlet pan (don't trim). Fill each tartlet with 3 tablespoons cooled filling and brush edge of pastry lightly with milk. Place decorated tops over filling in each tartlet, then press each top lightly around edge to help seal edges and trim pastry if necessary.
• Bake tartlets on a large baking sheet until golden, 20 to 25 minutes. Transfer tartlets to a rack and cool 10 minutes. To remove tartlets from pans, cover 1 hand with a folded kitchen towel and invert tartlets 1 at a time onto towel, reinverting them onto a platter. Serve warm or at room temperature.

PEARS IN HONEY AND PINE NUT CARAMEL WITH ARTISANAL CHEESE

Steps:

• Cook unsalted butter in large nonstick skillet over mediumhigh heat until beginning to brown. Add pear halves, cut side down, to skillet. Drizzle honey over pears and swirl pan slightly to blend butter and honey. Reduce heat to medium, cover, and cook until pears are tender when pierced with paring knife, swirling skillet occasionally and adding a few tablespoons water to skillet if caramel sauce turns deep amber before pears are tender, about 12 minutes.
• Transfer pears, cut side up, to serving platter. Top pears with cheese. Return skillet with caramel sauce to medium-high heat; add pine nuts to skillet and sprinkle lightly with sea salt. Cook until sauce in skillet is brown and bubbling, about 2 minutes. Spoon sauce over pears and serve.
• WHAT TO DRINK:
• Finish this meal on a sweet note with a late-harvest dessert wine. The honeyed pear and quince flavors of the 2006 "Le Vol des Anges" ($30) from California's Bonny Doon Vineyard are perfect with this dessert. Plus, the Roussanne grapes the wine is made from are produced using biodynamic practices.

PINE NUT TART

Steps:

• For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
• Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
• Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
• Reduce the oven temperature to 325 degrees F.
• Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
• Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.

RUSTIC PEAR TART

Steps:

• To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
• Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
• Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

PEAR AND DRIED-CHERRY TART

Steps:

• Make filling:
• Peel pears and cut into 1/2-inch pieces. Cook pears, cherries, brown sugar, and rosemary in a 4- to 5-quart heavy pot over moderate heat, stirring, until pears are tender, about 20 minutes.
• Stir together lemon juice and cornstarch in a small cup and stir into pear mixture. Cook, stirring, 1 minute, or until thickened. Transfer filling to a bowl and cool completely.
• Prepare shell while filling cooks and cools:
• Roll out larger disk of pastry dough into a 13-inch round on a lightly floured surface, keeping remaining disk chilled, and fit into a 10-inch round tart pan (1 inch deep) with a removable fluted rim. Roll rolling pin over top of pan to trim dough flush with rim, then lightly prick bottom all over with a fork. Chill shell 30 minutes.
• Preheat oven to 425°F and place a large baking sheet in middle of oven.
• Roll out remaining dough into a 12-inch round on a lightly floured surface and with leaf-shaped cutter cut out as many leaves as possible.
• Fill and bake tart:
• Spoon filling into tart shell, smoothing top, and decorate with pastry leaves. Brush leaves and pastry rim with some beaten egg.
• Bake tart on preheated baking sheet in middle of oven until pastry leaves are golden, about 50 minutes. (If pastry rim gets too brown, tent rim with foil or a pie shield.)
• Cool tart in pan on a rack at least 1 hour.

PINE NUT CRUST

Steps:

• Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.
• Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.

PEAR AND DRIED-CHERRY CRISP WITH NUTMEG-WALNUT STREUSEL

Steps:

• For streusel:
• Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.
• For filling:
• Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.
• Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.

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 AND PISTACHIO PUFF PASTRY TARTLETS

Steps:

• Combine pear halves and 1 cup dessert wine in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring wine to boil. Reduce heat, cover and simmer until pears are just tender, turning occasionally, about 10 minutes. Using slotted spoon, transfer pear halves to paper towels and drain well. Boil pear poaching liquid in saucepan until reduced to 2 tablespoons, about 7 minutes. Set glaze aside.
• Finely grind 2/3 cup unsalted pistachios and sugar in processor. Add unsalted butter and egg; blend just until filling is combined. (Can be prepared 1 day ahead. Cover pears and nut filling separately and refrigerate. Cover glaze and let stand at room temperature.)
• Unfold pastry sheets on work surface; press out folds. Using 4 1/4-inch scalloped round cookie cutter, cut out four rounds from each sheet. Using 3 1/2-inch round from cookie cutter, cut out one 3 1/2-inch round from each of four rounds (reserve 3 1/2-inch rounds for another use); set pastry rings aside. Brush egg glaze over outer edges of four 4 1/4-inch solid rounds. Pierce rounds all over with fork. Top each with one pastry ring. Transfer pastries to baking sheet. Freeze 15 minutes. (Can be prepared 1 day ahead; cover and keep frozen).
• Preheat oven to 375°F. Bake pastries 10 minutes, piercing centers with fork if centers rise. Remove from oven. Reduce oven temperature to 350°F.
• Spoon 1/4 of nut filling into center of each pastry. Slice pear halves and arrange atop filling, covering completely. Bake until pastries are golden brown, about 20 minutes. Cool pastries at least 30 minutes and up to 1 hour. Brush pears with glaze. Sprinkle chopped pistachios around pears. Garnish with fresh mint leaves and serve.

PEAR, CHERRY, AND PINE NUT TARTLETS

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Mix jam and almond extract in small saucepan. Transfer 3 tablespoons jam mixture to medium bowl. Add pear and cherries; toss.
• Using 3-inch-diameter cookie cutter, cut 9 rounds from puff pastry; discard trimmings. Arrange rounds atop baking sheet, spacing evenly. Pierce center of pastries with fork, leaving 1/4-inch edge unpierced. Brush edges with beaten egg yolk. Mound fruit mixture in center of pastries, pressing to compact. Bake until golden brown, about 25 minutes.
• Heat remaining jam mixture in saucepan over medium-high heat until just beginning to boil. Brush jam mixture over filling and pastry edges. Sprinkle with pine nuts. Transfer tarts to rack and cool completely. (Can be made up to 8 hours ahead. Store at room temperature.)