THIN PEAR TART
Whip heavy cream with sugar and a little pear brandy to accompany the tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees with rack in center. Line a baking sheet with parchment. Combine cream cheese and butter in a food processor. Add flour, 1/4 cup sugar, and salt, and process until combined. Dough will be sticky. Turn dough out onto prepared baking sheet. With lightly floured fingers, pat dough out into a flat 8-inch circle.
- In medium bowl, combine 1/4 cup sugar with lemon juice and brandy. Halve pear lengthwise; core; leave skin on. Cut lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Place slices in strainer to drain liquid. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Sprinkle tart with remaining 1 1/2 tablespoons sugar. Dust pears with cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.
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 TARTE TATIN
Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
- Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
- Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
- Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
- When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
- Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.
Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
PEAR TART TATIN
This rustic French dessert boasts pears cooked in caramel and partnered with crisp puff pastry, and it's baked in a skillet so it goes from kitchen to table with ease.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
- In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat.
- Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.
Nutrition Facts : Calories 475 g, Fat 22 g, Fiber 5 g, Protein 5 g
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
PEAR GORGONZOLA TART
This tart looks so tasty with the prosciutto sprinkling the top! I saw this being made on Everyday Italian, and knew I had to make it myself.
Provided by Pikake21
Categories Tarts
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bake the pie shell in a square or round tart pan according to package instructions.
- Remove from the oven and let cool slightly.
- Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl.
- Using a hand blender, whip the cheeses together.
- In a large, heavy skillet, melt the butter over medium-high heat.
- Add the pears and cook until golden on both sides, about 5 minutes.
- When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart.
- Place the pear slices in a decorative pattern over the cheese mixture.
- Sprinkle the thin strips of prosciutto over the pears.
- Cut into squares or wedges and serve.
Nutrition Facts : Calories 488.1, Fat 34.8, SaturatedFat 16.2, Cholesterol 57.1, Sodium 596.1, Carbohydrate 37.8, Fiber 4.9, Sugar 10.4, Protein 8.4
BROWN SUGAR-PEAR TART
A simple, tasty dessert that takes advantage of the pear harvest. The brown sugar-cinnamon taste and crisp crust make this a recipe to remember
Provided by Steve_G
Categories Pie
Time 50m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Line tart shell with parchment and bake with weights or beans for 10-12 minutes.
- Remove from oven and brush with egg white while stil very hot.
- Lower oven temp to 375 degrees.
- Cut each pear lengthwise in half and remove core.
- Place each pear half, cut side down, on cutting surface.
- Cut crosswise into thin slices.
- Lift each pear half with spatula and arrange on crust, separating and overlapping slices (retain pear shape) to cover surface of crust.
- Mix remaining ingredients; sprinkle over pears.
- Bake 15 to 20 minutes or until crust is golden brown and pears are tender.
- Cool on a rack and serve warm.
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