Bourbon Pear Rustic Tart Recipes

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 TARTE TATIN

Steps:

• Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
• Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
• Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
• Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
• Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
• Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
• Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
• Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
• Allow to sit 15-20 minutes, then serve warm.

RUSTIC AUTUMN FRUIT TART

Steps:

• Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
• Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
• Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
• Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

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 AND CUSTARD TART

Steps:

• Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
• Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
• Gently press into place.
• Trim and finish edges.
• Refrigerate 30 minutes.
• Preheat oven to 375F.
• Line pastry with foil and fill with pie weights or dry beans.
• Bake 15 minutes.
• Remove foil and weights and continue baking 10 more minutes.
• Cool.
• Arrange pears in pastry in concentric circles, overlapping slightly.
• Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
• Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
• Pour over pears.
• Sprinkle lightly with ground nutmeg and cinnamon.
• Continue baking until custard is set, about 30 minutes.
• Serve warm or at room temperature.

CINNAMON-PEAR RUSTIC TART

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 30 minutes or overnight., Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir until tender, 2-3 minutes. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, 8-10 minutes. Stir in vanilla; cool slightly., On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush folded crust with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool.

PEAR AND BOURBON COBBLER

Steps:

• For Filling:
• Preheat oven to 450°F. Combine all ingredients except butter in large bowl. Transfer to deep 8 1/2x11-inch baking dish or other deep 12-cup dish. Dot top with butter. Bake until hot and bubbling, about 15 minutes.
• Meanwhile, prepare topping:
• Sift first 4 ingredients into bowl. Add butter and cut in until mixture resembles coarse meal. Make well in center. Combine 3/4 cup half and half, bourbon and vanilla and add to well. Stir until batter is just combined; do not overmix. Working quickly, drop batter by tablespoons atop hot pear mixture, covering surface completely. Sprinkle with sugar-nutmeg mixture. Immediately return to oven and bake 10 minutes. Reduce temperature to 375°F. and continue baking until topping is golden and firm to touch, about 20 minutes. Let cool at least 20 minutes. Serve warm or at room temperature, pouring half and half over each serving, if desired.

SUGAR SPICE PEAR GALETTE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a small bowl, combine the sugar, cinnamon, cardamom, nutmeg, ginger, and cloves.
• On a cutting board, cut the pears lengthwise in 2 halves, removing the cores. Slice into ¹⁄₁₆-inch (1 mm) thick slices. Slice all the way through, but keep the pear halves together.
• Lay the pie crust on the prepared baking sheet and arrange the pear halves on top, separating the slices to cover the center of the crust, leaving a 1-inch (2 cm) border around the edge.
• Sprinkle the sugar spice mix over and between the pear slices.
• Fold the edge of the crust over the pears.
• Beat the egg in a small bowl, then brush over the crust. Sprinkle coarse sugar on top of the egg wash.
• Bake for 25 minutes, or until the crust is golden brown.
• Serve warm, with ice cream if desired.
• Enjoy.

BOURBON PECAN TARTS

Steps:

• Make crust:
• Put a baking sheet on middle rack of oven and preheat to 375°F. Mix crust ingredients in mixer at low speed until a dough forms, 5 to 7 minutes. Press 1/3 cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill.
• Make filling:
• Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt.
• Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before removing sides of pans.

RUSTIC PEAR TART

Steps:

• Preheat oven to 375°F
• Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
• Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.
• Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.
• Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.
• Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

RUSTIC PEAR TART RECIPE BY TASTY

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!