Pear Tart With Toffee Shards Food

QUICK PEAR TART

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes.
• Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.

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 CHOCOLATE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
• Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
• Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
• Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
• Arrange pears on top of the tart by pressing them into the chocolate mixture.
• Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.

RUSTIC PEAR TART

Steps:

• On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.

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 TART WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C) and place a rack in the center of the oven. Spray a 10-inch springform pan with cooking spray.
• Place flour, sugar, and salt in a food processor; pulse to blend together. Add butter and pulse until dough just begins to come together.
• Pat the dough onto the bottom and 1 inch up the sides of the prepared pan. Cover with plastic wrap and refrigerate while making the filling.
• Process cream cheese in the food processor until smooth. Add sugar and mix well. Blend in egg and vanilla extract until smooth. Spread filling over the chilled crust. Arrange pear halves on top.
• Combine sugar and cinnamon in a small bowl; sprinkle over pears.
• Bake tart in the preheated oven for 10 minutes. Reduce temperature to 400 degrees F (200 degrees C) and bake until crust is browned and filling is almost set, 25 to 30 minutes more.
• Cool tart for about 20 minutes on a wire rack. Run a sharp, thin knife around the edges to remove the springform ring. Cool to room temperature before serving.

CHOCOLATE-TOFFEE PECAN TART

Steps:

• Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
• Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.
• Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.
• Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)
• Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.

PEAR TART WITH TOFFEE SHARDS

Steps:

• Preheat oven to 170 C fanforced (190 conventional).
• Grease a 20 cm round cake tin with removable base. Line the base with baking paper.
• Place sugar and water in a small saucepan and warm gently until the sugar dissolves. Increase the heat slightly and continue to cook until the liquid turns a light amber/caramel colour.
• Pour the sugar liquid into the cake tin and swirl around the base.
• Place the peeled and quartered pears on the cake tin base, with points touching in the centre to form a flower pattern.
• Beat together the eggs, brown sugar, vanilla essence and zests. Add the melted butter to the mixture.
• Mix the flour into the batter mixture, and then place spoonfuls of the mixture over the pears, aiming to completely cover the pears, but not disturbing their positioning.
• Bake in the oven for 30 -40 minutes, or until a skewer comes out clean when inserted in the centre.
• Remove from the oven and carfeully invert onto a plate when still warm. You may that the toffee runs a little or sticks to the paper base. Pull the toffee off and place as shards on the cake surface.

HASSELBACK PEAR TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides.
• Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves.
• Place hasselbacked pears in a bowl; add white sugar and lemon juice and gently toss to coat. Let hasselbacked pears stand for 5 minutes.
• Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart.
• Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Cool tart for 15 minutes before slicing.

JOAN'S PEAR TART

Steps:

• Beat the first 4 ingredients together until well blended and then add the pecans to the mixture and mix well.
• Press into an 11 inch round tart pan (use the one with a removable bottom for best presentation).
• Beat together the cream cheese, sugar, eggs and vanilla for the filling and pour over the crust.
• Arrange the drained pear halves in a pretty design on top and sprinkle with cinnamon sugar.
• Bake at 450 degrees for 10 minutes and then turn the heat down to 400 degrees and bake for an additional 25 minutes.
• Remove side from tart pan to serve.
• Serve warm and if desired garnish with whipped cream.

PEAR TART WITH VANILLA CREME ANGLAISE

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until light golden and fragrant, 7 to 10 minutes. Let cool completely, then finely grind in a food processor. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 1 minute. Add almonds, egg, cream, and extract; beat until well combined, about 2 minutes.
• Using a small offset spatula, spread filling in cooled tart shell. Arrange pear slices, overlapping them slightly, on top of filling. Generously sprinkle with sugar; place tart on a baking sheet. Bake until filling is slightly puffed and golden brown, about 35 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature with creme anglaise on the side.

PEAR TART

Steps:

• Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
• Squeeze the juice out of the lemon and combine with water in a bowl.
• Slice pears by cutting into quarters. Cut out core and slice crosswise in 1/4 inch thick slices. Put into lemon water while you finish cutting pears. Drain well in colander when done.
• Place pears in a large skillet with rest of the ingredients (excluding almonds) and cook for about 10 minutes, stirring frequently on medium heat.
• Remove pears with a slotted spoon from hot pan to a bowl and cool completely.
• Add in almonds and then reduce liquid to about half the volume and cool separately.
• Spread pears evenly over crust. Brush syrup over pears.
• Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.

TOFFEE SHARDS

Steps:

• Line a baking tray with baking paper.
• Stir sugar and 2 tblsp of water in a medium saucepan
• Dissolve sugar over low heat.
• Bring to the boil then boil without stirring for 6 minutes or till golden brown.
• Pour toffee onto tray, tilt tray to spread thinly.
• Sprinkle with cachous, cool for one hour to set.
• Break into shards.

QUICK PEAR TART BY JACQUES PEPIN

Steps:

• Preheat oven to 375 degrees Farenheit. Put about 1Tbsp. butter on a sheet pan (I lined the sheet pan with nonstick aluminum foil first-worked great!). Put pan in preheated oven and melt butter. Thinly slice a pear that you've cored. Take pan with melted butter out of oven, put tortilla on butter, then flip over so bottom is greased. Put sliced pear on the tortilla, dot about a teaspoon butter on pear in little bits, sprinkle a little sugar on pear. Bake in preheated oven for about 10 minutes, until the pear is cooked through and the tortilla is lightly browned around the edges. Remove from oven, cut into wedges and enjoy while still warm.

TOFFEE CHERRY BUTTER TARTS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
• Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
• Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
• Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.