Almond Pear Flan Recipes

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ALMOND-PEAR TART



Almond-Pear Tart image

Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit topping. For a different flavor profile, use skinned toasted hazelnuts in place of almonds, and apples instead of pears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Number Of Ingredients 10

3/4 cup sliced blanched almonds
1/4 cup sugar plus more for sprinkling
1 tablespoon all-purpose flour
1/4 teaspoon fine salt
1 large egg
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground nutmeg
6 sheets frozen phyllo dough, thawed
1/2 stick butter, melted
2 firm-ripe Bartlett pears, cut into 1/8-inch slices

Steps:

  • Preheat oven to 400 degrees. In a food processor, pulse almonds, sugar, flour, and salt until finely ground. Add egg, vanilla, and nutmeg and process until combined.
  • Lay 1 sheet phyllo on a parchment-lined rimmed baking sheet, lightly brush with butter, and sprinkle with about 1/2 teaspoon sugar. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets phyllo on top, brushing each with butter and sprinkling with sugar (omit sugar on last layer). Trim stack into an 11-by-15-inch rectangle. Spread almond mixture evenly on stack, leaving a 1-inch border. Arrange pears on top, overlapping slightly.
  • Bake until edges are golden and fruit is tender, about 18 minutes, rotating sheet halfway through. Let tart cool slightly on sheet on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 156 g, Fat 9 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g

ALMOND PEAR TART



Almond Pear Tart image

I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 5

Pastry for single-crust pie (9 inches)
3/4 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
4 cups sliced peeled fresh pears (about 4 medium)
3 tablespoons sliced almonds

Steps:

  • On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

PEAR AND ALMOND TART



Pear and Almond Tart image

Categories     Dessert     Bake     Poach     Pear     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19

Pears
4 cups water
1 1/4 cups sugar
1 1/2 tablespoons fresh lemon juice
3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)
Crust
1/2 cup powdered sugar
1/4 cup blanched slivered almonds
1/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
1 large egg yolk
1 1/4 cups all purpose flour
Almond Filling
2/3 cup blanched slivered almonds
1 tablespoon all purpose flour
7 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
Powdered sugar (optional)

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.

ALMOND PEAR FLAN



Almond Pear Flan image

I have prepared this for most holiday get together for years. You can prepare pastry case up to a day before adding filling and pears. Bake up to 3 hours before serving. This holds up well and can be prepared in advance and served the next day.

Provided by teresas

Categories     Tarts

Time 1h35m

Yield 1 flan, 8 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
3 ounces butter
3 tablespoons sugar
2 egg yolks
4 ounces butter
1/3 cup sugar
2 eggs
1 cup ground almonds
1 tablespoon all-purpose flour
3 pears, peeled, cored, quartered
2 tablespoons apricot jam

Steps:

  • Pastry: Combine all ingredients in processor, process until combined.
  • Remove to lightly floured surface, knead into smooth ball, cover, refrigerate 30 minutes.
  • Roll pastry large enough to line a 9-inch flan tin.
  • Filling: Cream butter and sugar together until just combined, add eggs one at a time beating well after each addition.
  • Fold in almonds and flour.
  • Spread filling into pastry case, place pear quarters over filling, bake in moderate 350 degree oven 35 minutes or until golden brown.
  • Brush with warmed sieved apricot jam.

PEAR AND ALMOND TART



Pear and Almond Tart image

Provided by Food Network

Categories     dessert

Number Of Ingredients 15

4 ounces butter softened
3 1/2 ounces sugar
1 egg
3 tablespoons Brandy
1 teaspoon vanilla extract
4 ounces almond flour or pulverized almonds
1 tablespoon all-purpose flour
1 recipe tart shell (recipe follows)
8 poached pear halves (see note)
4 1/2 ounces all-purpose flour
1 1/3 ounces sugar
Pinch of salt
4 ounces cold butter, cubed
1/2 teaspoon vanilla
1/4 cup cold water

Steps:

  • Preheat oven to 425 degrees.
  • In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
  • Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
  • In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;

FRENCH PEAR FLAN



French Pear Flan image

Wonderful French Dessert. Different, simple to make with a fantastic presentation. Hope you enjoy!

Provided by Leslie

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 large pears
2 tablespoons softened butter
3/4 cup whipping cream
3/4 cup milk
2 eggs
1/2 cup sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 300°F.
  • Lightly grease a 8 inch flan dish.
  • Peel the pears, cut them in half, remove seeds and cut them into 1/4 inch slices.
  • Place the sliced pears in a saucepan with the butter, and sauté over a low heat for 5 minutes, turning once.
  • Meanwhile, in a mixing bowl, mix together the eggs, milk, sugar, whipping cream and cinnamon.
  • Drain the pears and arrange in the greased flan case.
  • Pour the egg mixture over the top of the pears and bake for about 40 minutes or until set.
  • Serve warm.

Nutrition Facts : Calories 434.1, Fat 26.5, SaturatedFat 15.8, Cholesterol 175.8, Sodium 127, Carbohydrate 46.6, Fiber 3.7, Sugar 36.4, Protein 6.1

PEAR AND ALMOND TART



Pear and Almond Tart image

Categories     Dessert     Bake     Pear     Almond     Winter     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Crust
2 large egg yolks
2 tablespoons apple cider
1 1/4 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
9 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling
1/2 cup (packed) almond paste (about 5 ounces)
1/4 cup sugar
1/4 cup all purpose flour
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon vanilla extract
4 medium Bartlett or Anjou pears (about 7 ounces each)

Steps:

  • For crust:
  • Whisk egg yolks and apple cider in small bowl to blend. Blend flour, sugar, and salt in processor. Add chilled butter and process until mixture resembles coarse meal. Add egg yolk mixture and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. Press dough evenly onto bottom and up sides of 11-inch-diameter tart pan with removable bottom; chill while preparing filling. (Can be made 1 day ahead. Keep chilled.)
  • For filling:
  • Position rack in lowest third of oven. Preheat to 375°F. Blend almond paste and sugar in processor until almond paste is finely ground. Add 1/4 cup flour and 3 tablespoons room-temperature butter and process until thick paste forms. Add eggs and vanilla extract and process until smooth. Spread filling in crust; cover and chill while preparing pears.
  • Peel pears. Cut each pear in half lengthwise and core. Slice 1 pear half crosswise into 1/4-inch-thick slices. Press on pear half to fan slices toward wider end. Slide spatula under pear half and place atop tart filling, positioning narrow end of pear in center of tart and wider end against crust. Repeat with remaining pear halves. Melt remaining 1 tablespoon butter. Brush over pears.
  • Bake tart until pears are tender and crust is brown, about 50 minutes. Cool 30 minutes. Remove from pan and serve warm or at room temperature. (Tart can be prepared up to 8 hours ahead. Let stand at room temperature.)

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