HAZELNUT PEAR TART
Alongside your traditional pumpkin pie, our home economists encourage you to slice wedges of this pretty, pleasing pear tart.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the vanilla. Gradually add flour; stir in hazelnuts. , Press into a greased 11-in. fluted tart pan with removable bottom. Bake at 400° for 10 minutes. Remove from the oven; reduce heat to 350°., Spread apricot preserves over crust. In a large bowl, combine the hazelnuts, sugar, flour, butter and egg. Spoon over preserves. Arrange pear slices over filling in a concentric circle, slightly overlapping slices. , Bake for 40-45 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 474 calories, Fat 29g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 221mg sodium, Carbohydrate 53g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
HAZELNUT, PEAR AND CARDAMOM TART
This is an elegant alternative to the holiday parade of sugary pies. Cardamom adds a grown-up twist to the classic combination of hazelnut and pear. (Don't overdo the spice, however, or your dessert will taste more like a cold remedy than a treat.) Cut corners by pressing out the crust, but don't skip making your own roasted hazelnut meal: The deep, caramel flavor of toasted nuts is worth the labor. Use ripe pears, or poach harder fruit until tender before adding to the tart.
Provided by Clare de Boer
Categories pies and tarts, dessert
Time 4h
Yield One 11-inch tart (about 10 servings)
Number Of Ingredients 9
Steps:
- Prepare the Shortcut Pie Crust through Step 3.
- When ready to make the pie, heat the oven to 350 degrees. Roast the hazelnuts on a baking sheet until evenly browned and skins are loosened, 25 to 30 minutes. While they are still warm, rub them together in a dish towel to remove the skins. Cool the skinned hazelnuts, and then blitz them to a fine meal with the flour in the food processor. Transfer to a medium bowl and set aside.
- Crush the cardamom pods and retrieve the seeds, discarding the pods, then crush the seeds to a fine powder using a mortar and pestle.
- In a food processor, cream the butter, granulated sugar and crushed cardamom until pale and fluffy. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the bowl as needed. Transfer to the bowl with the hazelnut meal and stir to combine. Chill until firm, about 1 hour.
- While the frangipane chills, shape and bake the crust: Working over an 11-inch fluted tart pan, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
- Heat the oven to 350 degrees. Bake the chilled crust until just-cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Cool completely.
- Scoop the hazelnut frangipane into the crust. (Don't try to spread it; it will distribute itself evenly as it cooks.) Nestle the pears into the frangipane, tucking some underneath the frangipane and leaving others on top.
- Bake on a baking sheet until the frangipane is fully set in the center and the crust is golden brown, 75 to 90 minutes. Cool on a wire rack completely, then remove from the pan and serve with crème fraîche.
PEAR AND HAZELNUT FRANGIPANE TART
Find your new favorite treat in this cheerful dessert from Aran Goyoaga of Canelle et Vanille.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes.
- On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
- Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
- Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
- Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 45.6 g, Cholesterol 84.3 mg, Fat 30.5 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 15.3 g, Sodium 206 mg, Sugar 19.9 g
PEAR CARAMEL TART
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large non-stick skillet, melt butter and stir in sugar. As mixture begins to bubble, remove from heat and spread out pears. Return skillet to heat and cook over medium high until golden brown syrup bubbles up. This process will take about 30 minutes. Roll out crust to flatten folds and sprinkle with cinnamon sugar mixture. Place crust over pears and press down around edges. Cut slits in crust and brush with egg. Bake for 30 minutes until crust is golden brown. Allow skillet to cool for 2 minutes. Loosen edges of crust with paring knife. Invert tart onto plate and cool.
PEAR-HAZELNUT TART
The topping for this yummy pear tart is quite sweet so I only add very little sugar to the pastry but you can make the tart with regular sweet shortcrust pastry if you like.
Provided by Lena
Categories Fruit Tarts
Time 2h35m
Yield 8
Number Of Ingredients 14
Steps:
- Grease an 8-inch tart pan.
- Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
- Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F (180 degrees C).
- Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
- Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
- Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
- Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 37.8 g, Cholesterol 98.7 mg, Fat 24.5 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 42.9 mg, Sugar 13.4 g
CARAMEL HAZELNUT PEAR TART
I changed this recipe from Taste of Home. I love this crust. Family and friends always ask for this recipe when I make it.The original recipe called for apricot preserves instead of the caramel. Since I did not have apricot preserves, I tried using caramel and we enjoyed it and have never made it using apricot preserves. I suppose you could use whatever preserve you feel would go well with the pears. I could also call it a Pecan Pear Tart because I have frequently used pecans instead of hazelnuts in the crust. Enjoy.
Provided by LisaSharon
Categories Tarts
Time 1h20m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream 1 cup butter and icing sugar. Beat in vanilla, flour and nuts. Press into a greased 11 inch tart pan with removable bottom.
- Bake at 400°F for 10 minutes.
- Remove from oven and reduce heat to 350°F
- Combine caramels and milk in a small bowl and microwave on high in 30 second increments, stirring, until caramels are melted. Spread caramel mixture over crust.
- In bowl, combine nuts, sugar, flour, butter and egg. Spoon over caramel.
- Arrange pear slices over filling in a concentric circle overlapping slices.
- Bake for 40-45 minutes or until golden brown. Cool on wire rack. Refrigerate any leftovers.
Nutrition Facts : Calories 770.6, Fat 48.1, SaturatedFat 21.9, Cholesterol 112.5, Sodium 284.4, Carbohydrate 81.1, Fiber 5.7, Sugar 45.8, Protein 9.3
CINNAMON-CARAMEL PEANUT BUTTER TART
Peanut butter and cinnamon create a unique, upscale flavor combination. This rich and creamy creation is one of my daughter's favorites. Keep copies of the recipe handy-everyone wants it. -Mary Hawkes, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a small bowl, mix crushed cookies and butter. Press mixture onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 7-9 minutes or until edges are lightly browned. Cool on a wire rack., In a small saucepan over medium-low heat, melt peanut butter chips and peanut butter with caramel topping and cinnamon; stir until smooth. Transfer to a large bowl; cool to lukewarm (90°), about 25-30 minutes., In a small bowl, beat cream until stiff peaks form. Fold a third of the whipped cream into peanut butter mixture, then fold in remaining whipped cream; spread over crust. Refrigerate, covered, at least 4 hours or overnight., Serve with sweetened whipped cream; sprinkle with peanuts.
Nutrition Facts : Calories 411 calories, Fat 28g fat (12g saturated fat), Cholesterol 39mg cholesterol, Sodium 289mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 3g fiber), Protein 7g protein.
CARAMEL PEAR TART
A delicious way to use fresh ripe pears in a creamy caramel pie.. A very impressive tart to serve to your guests.
Provided by Elly in Canada
Categories Dessert
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust:
- In food processor, combine flour and sugar; sprinkle with butter cubes.
- Pulse until fine crumbs. Drizzle in cream and process until dough clumps together.
- Press into a 10-inch (25 cm) tart pan with removable bottom. Refrigerate for 30 minutes or until chilled.
- Meanwhile, prepare filling and topping:.
- In a saucepan over medium heat, heat sugar and 1/3 cup (75 mL) water, stirring until dissolved.
- Bring to boil; boil gently until syrup is a deep caramel colour. Carefully add 3/4 cup (175 mL) cream; stir until smooth.
- Remove from heat and let cool.
- Preheat oven to 375°F (190°C).
- Peel pears; cut in half lengthwise and remove stems and cores.
- Cut each half crosswise into thin slices, keeping shape intact.
- Place flat side down in tart shell, fanning slices out slightly.
- Set 1/4 cup (50 mL) caramel aside for topping.
- In a bowl, whisk egg with flour until smooth; whisk in remaining caramel until blended. Pour evenly over pears.
- Bake in bottom of oven for about 45 minutes until crust is golden and custard is set.
- Let cool until slightly warm.
- In a bowl, whip remaining cream; fold in reserved caramel.
- Serve slices of tart with a dollop of caramel cream.
- Rich and delicious!
HAZELNUT CARAMEL MINI TARTS
This great appetizer/dessert recipe would be great for a dinner party or the holidays. I love the flavor of hazelnut and CARAMEL, and the two paired together is heaven. The recipe is kind of long, but will be well worth the effort. The cooking time is approximate and includes the refrigeration time.
Provided by VickyJ
Categories Tarts
Time 2h30m
Yield 15 mini tarts, 15 serving(s)
Number Of Ingredients 14
Steps:
- Butter 30 metal mini muffin cups.
- Blend flour, sugar, and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse crumbs.
- Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry.
- Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup. Pierce tart crusts all over with fork. Freeze crusts 30 minutes before baking.
- Preheat oven to 350°F
- Bake frozen crusts until golden and baked through, about 25 minutes.
- Transfer to rack and cool crusts in muffin cups 10 minutes. Carefully loosen crusts from muffin cups. Transfer crusts to rimmed baking sheet and cool completely.
- Place 2 to 3 hazelnuts (or equivalent of chopped hazelnuts) in each crust.
- For caramel filling:
- Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan. Stir over medium heat until sugar dissolves.
- Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly).
- Remove pan from heat.
- Add cream (mixture will bubble vigorously); stir until smooth.
- Pour caramel into 2-cup measuring cup; cool 10 minutes. Spoon caramel over hazelnuts in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly, about 1 hour.
- Stir chocolate in top of double boiler set over simmering water until melted and smooth. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes.
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