Quick Pear Tart Food

EASY PEAR TARTE TATIN

Steps:

• Heat oven to 375°F. Spray 9-inch round cake pan with cooking spray.
• In medium bowl, gently stir pears, brown sugar, melted butter and vanilla until well mixed. Spoon mixture into pan, arranging pears in concentric circle.
• Unroll pie crust on work surface; cut out 9 1/2-inch round. Place crust over pears, carefully tucking edges of crust down into sides of pan.
• Bake 35 to 40 minutes or until bubbly and crust is browned. Cool in pan on cooling rack 5 minutes. Place heatproof serving plate upside down on pan; turn plate and pan over. Remove pan; return any pears in pan to top of tart.

PEAR TARTLETS

Steps:

• Heat oven to 400°F. Cut pastry into 4 squares. On ungreased cookie sheet, place pastry squares.
• Peel pear, and cut into quarters; remove seeds. Slice each pear quarter into very thin slices. Arrange pear slices over pastry squares, leaving 1/2-inch border.
• Bake about 20 minutes or until pastry is puffed and browned. Spread 1 tablespoon preserves over top of each warm tartlet to cover pears. Cool on cookie sheet 10 minutes before serving.

PEAR AND ALMOND TART

Steps:

• 1. To make the pastry, sift the flour and salt onto a work surface and make a well in the centre. put the butter into the well and, using a pecking action with your fingertips and thumb, work it until it is very soft. Add the icing sugar to the butter and mix. Add the eggs to the butter and mix well. 2. gradually incorporate the flour, flicking it onto the mixture and then chopping through it until you have a rough dough. Bring together with your hands and then knead a few times to make a smooth dough. Roll into a ball, wrap in plastic wrap and put in the fridge for at least 1 hour. 3. To make the almond filling, beat the butter, sugar and vanilla extract together until pale and creamy. Beat in the eggs gradually and then fold in the almonds, lemon zest and flour. 4. preheat the oven to 190°C (375°F/gas 5). Roll out the pastry to line a 23 × 2.5 cm (9 × 1 in) round loose-based fluted tart tin. Chill in the fridge for 20 minutes. 5. put the sugar and vanilla pod in a saucepan. Add the pears and pour in just enough water to cover them, then remove the pears. Bring the water to a simmer and cook for 5 minutes. Add the pears, cover and poach for 5-10 minutes until tender. drain and leave to cool. 6. Line the pastry shell with a crumpled piece of greaseproof paper and baking beads (use dried beans or rice if you don't have beads). Blind bake the pastry for 10 minutes, remove the paper and beads and bake for a further 3-5 minutes, or until the pastry is just cooked but still very pale. Reduce the oven temperature to 180°C (350°F/gas 4). 7. Spread three-quarters of the filling in the pastry shell and put the pear halves on top, cut-side-down and stalk ends in the middle. Fill the gaps with the remaining filling. Bake for 35-40 minutes, or until the filling is golden and firm. Melt the jam with 1 teaspoon water, sieve out any lumps and brush over the pears to make them shine.

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.

EASY PEAR TART OR GALETTE RECIPE

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Line a 10-inch tart pan or pie with your favorite homemade or store-bought pie or tart crust. As you lay the crust into the pan, hold it up and let it drop and settle into any edges or corners, rather than pushing it in, to minimize shrinking and breaking when you bake the tart. Set aside. Alternatively, you can lay the rolled-out crust on a baking sheet for a free-form tart, often called a galette. Lightly prick the crust all over with a fork. Set aside.
• Cut the pears in half or quarters. Cut out and discard the core in each piece. Peel the pear pieces and cut them into even slices. Even slicing will lead to the prettiest and most evenly cooked tart.
• In a large bowl toss the pear slices with 1/3 cup of the sugar and the lemon juice . Arrange the pear slices on the crust-you can just dump them in and spread them out for a very rustic dessert, or arrange them in neat rows or concentric circles for a more elegant presentation. Reserve 4 or 5 slices of pear. Crimp the edges of the crust (see how to crimp a pie crust here if you've never done it before), or roll them up a bit to create an edge if you've decided to go free-form.
• Bake the tart until the crust is brown on the edges and pears are tender, about 50 minutes.
• While the tart bakes, bring the remaining 1/3 cup sugar, reserved pear slices, and 1/3 cup of water to a boil in a small saucepan. Reduce the heat to maintain a steady simmer and cook, undisturbed, until the syrup thickens, about 10 minutes. Set it aside.
• While tart cools, brush it generously with the syrup. Serve the tart warm or at room temperature.

SUPER MOIST PEAR CAKE

Steps:

• Preheat oven to 350 F.
• Peel and slice the Pears.
• In an electric mixer bowl, whip up the sugar and butter until well combined for about 1 minute.
• Add in the vanilla, lemon zest and eggs. Continue mixing on high speed for 1-2 minutes until they are well combined.
• Add in the baking powder, sifted flour and a pinch of salt. Mix again for about 1 minute. Gradually add ½ cup of milk and ⅓ cup oil while mixing on low speed. Mix for another minute or two on low speed.
• Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter in. Ideally, a 10 x 3 inch deep pan is the best size.
• After placing the batter in your pan, spread a layer of the sliced pears to cover the whole batter. Sprinkle some cinnamon and the brown sugar on top of the pears.
• Bake in a pre-heated 350 F oven for 40 minutes then lay over an aluminum foil wrap on top to cover the cake and bake for another 10-15 minutes depending on your oven. Insert a wooden skewer to make sure it's completely clean before removing the cake. It may take less or a bit more time depending on your oven.
• Remove the cake from the oven and cover with a kitchen towel to let it cool down. It may take up to 1 hour to completely cool down. Dust with some confectioner sugar right before serving.

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.

FRENCH PEAR TART WITH NUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unroll the puff pastry sheet and line a tart pan with it. Cut off any overhanging pastry. Prick pastry several times with a fork.
• Stir together creme fraiche, egg, and sugar in a bowl until smooth. Fold in nut mix.
• Arrange pear slices on puff pastry and cover with creme fraiche mixture.
• Bake tart in the preheated oven until the filling is lightly colored and pastry has puffed up and browned, about 25 minutes.

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.

QUICK PEAR TARTS WITH ICE CREAM

Steps:

• Preheat oven to 425°F. Roll out 1 pastry sheet on floured work surface to 1/8-inch thickness. Using 6-inch plate as aid, cut out 2 rounds. Repeat rolling and cutting with second pastry sheet, forming 4 rounds total. Place rounds on heavy large baking sheet, spacing apart. Using 1 pear half for each tart, fan out pear slices in center of each round. Brush tarts with melted butter; sprinkle each with 1 tablespoon sugar. Bake until pears are tender and pastry is golden, about 22 minutes. Transfer tarts to plates. Top each with ice cream and drizzle with brandy.

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.

QUICK CRUSTLESS PEAR TART

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.