PEAR TART
My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PEAR TART
This simple-to-make pear tart is sure to become a staple in your baking repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. On a lightly floured surface, roll dough to a 12-inch round. Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides. Refrigerate while you prepare almond cream (frangipane).
- In a food processor, pulse almonds and sugar until finely ground. Add butter, egg, flour, salt, and extract and process until well combined.
- Spread 1/4 cup jam over bottom of tart shell. Spread almond filling over; chill 15 minutes. Arrange pear slices on top, fanning them out. Place on a rimmed baking sheet. Bake 40 to 45 minutes or until crust is golden brown and almond cream is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan. Melt remaining jam and brush over tart. Cool before serving.
SCANDINAVIAN PEAR TART
This luscious dessert combines the flavors of almond, cinnamon, cardamom, cream cheese, and pear to create a tart that will not soon be forgotten!
Provided by larkspur
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9-inch fluted tart pan with a removable bottom with cooking spray.
- Beat sugar and butter together in a small bowl until crumbly. Beat in flour and almonds. Press over the bottom and up the sides of the prepared tart pan.
- Beat cream cheese in another small bowl until smooth. Beat in sugar, egg, and vanilla extract. Spread over the crust. Arrange pear slices over the cream cheese layer.
- Combine sugar, cardamom, and cinnamon in a small bowl. Sprinkle over the pears.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 15 to 20 minutes.
- Cool tart on a wire rack for 1 hour. Refrigerate for at least 2 hours before slicing.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 37.8 g, Cholesterol 62.7 mg, Fat 16.8 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 123.7 mg, Sugar 25.7 g
PEAR TART
A sweet pear tart that's great for the fall as pears are in season. Based off of a recipe for apple tart found at World's Healthiest Foods website. This recipe does have alcohol in it, but if you would prefer not to use any substitute an extract (such as vanilla or almond) and water with a little bit of brown sugar. Cook time includes the time to allow it to chill in the refrigerator, about 1 hour. Note: I made this trying the extract mix and it came out lovely! 1/2 cup of water, 1 teaspoon each of vanilla and almond extract, dash of nutmeg, and three teaspoons of brown sugar.
Provided by suk6228
Categories Tarts
Time 1h30m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 445.7, Fat 25.8, SaturatedFat 2.4, Sodium 4.6, Carbohydrate 44.9, Fiber 8, Sugar 31.5, Protein 7.4
RUSTIC PEAR TART
Provided by Ellie Krieger
Categories dessert
Time 2h10m
Yield 6 servings, serving size 1 wedge
Number Of Ingredients 14
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 TART WITH VANILLA CREME ANGLAISE
This elegant pear tart makes the most of winter's fruit offerings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 4-by-13-inch tart
Number Of Ingredients 9
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.
JOAN'S PEAR TART
This is a delicious as well as impressive dessert to make for your guests. It always gets lots of oohs and ahhs when you serve it because of the pretty presentation. Plus it tastes great! Recipe given to me by my friend Nancy and is from her stepmother Joan.
Provided by Babs in Toyland
Categories Pie
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
RUSTIC PEAR TART RECIPE BY TASTY
Here's what you need: all purpose flour, powdered sugar, salt, butter, egg, butter, granulated sugar, salt, eggs, almond flour, all-purpose flour, pears, butter, granulated sugar
Provided by Tasty
Yield 12 servings
Number Of Ingredients 14
Steps:
- Make the crust: Add the flour, powdered sugar, and a pinch of salt to the bowl of a food processor. Add the cold butter cubes and begin pulsing, 10-15 times, until the butter is fully incorporated into the flour.
- Add the egg to the food processor and pulse just until a dough begins to form. Place the dough onto a work surface and knead it lightly, just to bring it together. Wrap in plastic and chill for 30 minutes.
- Make the filling: Add the softened butter, granulated sugar, and salt to a medium bowl. Combine the mixture with an electric hand mixer, gradually increasing the speed from low to medium-high. Beat until fluffy, then add each egg, 1 at a time, scraping the bottom and sides of the bowl between each addition. Lastly, add the almond flour and all-purpose flour and combine on low speed until homogenous.
- Arrange a rack in the lower third of the oven. Preheat the oven to 375°F (190°C).
- Assemble the tart: Remove the tart crust from fridge and gently roll out to roughly a 12-inch round on a floured work surface. Transfer the dough to a 9-inch tart pan, then top with the filling, spreading it as evenly as possible.
- Arrange the pears in a spiral pattern on top of the filling. Brush the entire surface with the melted butter, then sprinkle the granulated sugar over the pears.
- Bake, rotating halfway through, for 50-55 minutes, or until the crust is browned and the center of the tart is no longer jiggly. Let cool completely before slicing.
- Enjoy!
Nutrition Facts : Calories 412 calories, Carbohydrate 50 grams, Fat 21 grams, Fiber 3 grams, Protein 7 grams, Sugar 26 grams
RUSTIC PEAR TART
I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.-Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 107mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
PEAR TARTS RECIPE
Chow down on this easy-to-make Pear Tarts Recipe. Pears tossed with brown sugar, cinnamon and PLANTERS Nuts make this Pear Tarts Recipe a winner.
Provided by My Food and Family
Categories Home
Time 1h55m
Yield 8 servings, 1/4 tart each
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Place 1 cup flour in large bowl. Cut half the cream cheese into cubes. Add to flour along with the butter; cut with pastry blender of 2 knives until mixture resembles coarse crumbs.
- Shape dough into 2 balls; flatten each into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place 1 disk of dough between 2 lightly floured sheets of waxed paper; roll into 7-inch round. Discard top sheet of waxed paper. Invert dough onto one end of large baking sheet. Discard second sheet of waxed paper. Repeat with remaining dough, inverting onto opposite end of baking sheet.
- Spread half of the remaining cream cheese into 4-inch circle on center of each dough round.
- Toss pears with sugar, cinnamon, nuts and remaining flour; spoon over cream cheese. Fold edges of crusts over pears. (Center of tarts will remaining uncovered.)
- Bake 20 min. or until pears are softened and crusts are golden brown, covering loosely with foil the last 5 min. Cool.
Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 60 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
HASSELBACK PEAR TART
Using the Hasselback method on pears makes them even easier to arrange in this delicious fall tart.
Provided by Nicholio
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 43.2 g, Cholesterol 15.4 mg, Fat 16.5 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 118.4 mg, Sugar 22.7 g
More about "pear tarts food"
EASY PEAR TART OR GALETTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST FRESH PEAR TART RECIPES | YUMMLY
From yummly.com
FRENCH PEAR TART RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
PEAR TART RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RUSTIC PEAR TART: WHY YOU SHOULD MAKE ONE - STACY …
From stacylynharris.com
PEAR TART RECIPE | FOOD NETWORK
From foodnetwork.com
Author Barbara KafkaDifficulty Easy
THIN PEAR TART | RICARDO
From ricardocuisine.com
PEAR AND ALMOND CREAM TART RECIPE - ELISABETH PRUEITT | FOOD
From foodandwine.com
FRENCH PEAR TART RECIPE - TABLESPOON.COM
From tablespoon.com
OMA'S TRADITIONAL PEAR TART | SIMPLE RECIPE | ELLE REPUBLIC
From ellerepublic.de
RUSTIC PEAR TART – THE COMFORT OF COOKING
From thecomfortofcooking.com
PEAR TART | DESSERT RECIPES | GOODTO
From goodto.com
PEAR FRANGIPANE TART (POACHED PEAR TART RECIPE) - A BEAUTIFUL PLATE
From abeautifulplate.com
BLUE CHEESE AND PEAR TARTS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
PEAR & ALMOND TART | KING ARTHUR BAKING
From kingarthurbaking.com
PEAR TART | RECIPE | CUISINE FIEND
From cuisinefiend.com
SIMPLE PEAR TARTS | RECIPE | KITCHEN STORIES
From kitchenstories.com
BEST PEAR MINCEMEAT TARTS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
PEAR FRANGIPANE TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEAR TART WITH CANDIED WALNUTS - BOXWOOD AVE
From boxwoodavenue.com
PEAR & LEMON TART | MY MARKET KITCHEN
From mymarketkitchen.tv
CARAMEL PEAR TART - GLUTEN FREE, EGGLESS - JUST AS TASTY
From justastasty.com
PEAR AND ALMOND TART RECIPE | GOOD FOOD
From goodfood.com.au
PEAR AND BRIE TARTS RECIPE - TODAY
From today.com
THIS PEAR TART IS THE PRETTIEST, FLAKIEST, EASIEST ... - EPICURIOUS
From epicurious.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PEAR TART RECIPE | @ATKINS
From atkins.ca
PEAR TART RECIPE FOR TWO OR EIGHT | THE TABLE BY HARRY & DAVID
From harryanddavid.com
PEAR TART RECIPE - BBC FOOD
From bbc.co.uk
CARAMELIZED ONION AND PEAR TART – A KITCHEN HOOR'S ADVENTURES
From akitchenhoorsadventures.com
PISTACHIO PEAR TART | RECIPETIN EATS
From recipetineats.com
MINI PEAR TARTS - QUICK PEAR TART RECIPE - MARICELS RECIPES
From maricelsrecipes.com
PEAR TART WITH FRENCH ALMOND CREAM – BON APPéT'EAT
From bonappeteat.ca
HOW TO COOK PEAR TART, THE BEST TART FOR DIABETICS
From foodmag.ca
GINGERED PEAR TARTS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
43 PEAR RECIPES FOR CRUMBLES, TARTS, SALADS, AND MORE
From epicurious.com
SIMPLEST PEAR TART | SOUTHERN LIVING
From southernliving.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