CARAMELIZED UPSIDE-DOWN PEAR TART
Categories Dairy Fruit Dessert Bake Thanksgiving Pear Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 tart
Number Of Ingredients 6
Steps:
- Peel, halve, and core pears.
- In a 9- to 10-inch ovenproof non-stick skillet or well-seasoned cast-iron skillet heat butter over moderate heat until foam subsides and stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet, with side parts at rim of skillet. Sprinkle pears with cinnamon and cook without stirring until sugar mixture forms a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on skillet and stove.) Cool pears completely in skillet.
- Preheat oven to 425°F.
- On a lightly floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and arrange over caramelized pears. Tuck edge around pears. Bake tart in middle of oven until pastry is golden brown, 30 to 35 minutes.
- Have ready a rimmed serving plate slightly larger than skillet. As soon as tart has finished baking, invert plate over skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert tart onto plate. (This is a bit scary, but it works!)
- Serve tart at room temperature or chilled with whipped cream or ice cream.
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 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 FRANGIPANE TART
While traditional to use cardamom in savoury dishes, this frangipane dessert has hints of the fragrant spice to complement the pear and almond flavours
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 2h5m
Number Of Ingredients 12
Steps:
- Roll out the pastry on a lightly floured surface until big enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, leaving any extra hanging over the sides. Prick the base of the pastry with a fork, sit the tin on a baking sheet and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans. Put in the oven and bake blind for 15 mins. Remove the beans and paper, and bake for a further 10 mins until the pastry is biscuity. Decrease the oven to 160C/140C fan/gas 3, and trim the pastry edges.
- To make the cardamom frangipane, beat all the ingredients together with an electric whisk. Dollop into the tin and spread evenly to fill. Peel, halve and core the pears - scoop out the core with a melon baller, if you have one. Brush with a little lemon juice. Arrange the pears in the tin, pushing them a little into the frangipane. Scatter with a few more flaked almonds and bake for 50 mins until the filling is risen, golden and firm to the touch. Serve warm or cold, drizzled with a little honey.
Nutrition Facts : Calories 833 calories, Fat 55 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.81 milligram of sodium
CARAMELIZED CARDAMOM PEARS WITH ICE CREAM
Categories Rum Dessert Roast Quick & Easy Frozen Dessert Pear Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- In a small saucepan melt butter over moderate heat and stir in brown sugar, water, and cardamom until sugar is dissolved. Quarter pear lengthwise and core. Cut each pear quarter in half lengthwise and in an 8-inch square baking pan toss with syrup. Roast pears in middle of oven, turning once, until tender and syrup is caramelized, about 15 minutes.
- Transfer pears with a slotted spoon to 2 plates and stir rum into syrup until combined well. Scoop ice cream onto plates and spoon syrup over it.
More about "caramelized pear tarts with cardamom cream recipes"
PEAR TARTS WITH CARAMELIZED PASTRY CREAM - BETTER HOMES …
From bhg.com
Calories 724 per serving
- For pastry cream: Line a 15×10-inch baking pan with parchment paper. In an extra-large skillet heat granulated sugar over medium-high until sugar starts to melt. Reduce heat to medium-low. Stir unmelted sugar into melted sugar. When all sugar is melted and amber colored, pour into prepared baking pan; let cool. Break caramelized sugar into pieces. Set aside some pieces for garnish.
- Place remaining caramelized sugar into a food processor. Process until fine. (You should have about 1 cup.) In a medium saucepan combine the milk and half the caramelized sugar. Cook over medium just until edges are bubbly. Meanwhile, in a large bowl stir together egg yolks, remaining caramelized sugar, cornstarch, and 1/2 tsp. salt until combined. Gradually stir about half the hot milk mixture into yolk mixture. Return all to saucepan. Cook and stir over medium until very thick and bubbly. You may need to whisk as it thickens. Remove from heat. Stir in the 1/4 cup butter and the vanilla. Transfer to a bowl; cover surface with plastic wrap. Let cool 30 minutes. Chill 2 hours.
- Meanwhile, preheat oven to 350°F. In a large bowl stir together flour, powdered sugar, ginger, cinnamon, and cloves. Using a pastry blender, cut in 1 cup butter until pieces are pea-size. Drizzle with molasses and toss gently with a fork. Knead gently until dough holds together. Divide into eight equal pieces.
- Pat each dough portion into a 4-inch tart pan with or without removable bottom. Prick pastry all over with fork. Arrange on a baking sheet. Bake 17 to 20 minutes or until golden. Let cool; gently remove from pans.
SALTED CARAMEL PEAR TARTS (VIDEO) - VIKALINKA
From vikalinka.com
CARAMEL PEAR CRISP RECIPE - LOS ANGELES TIMES
From latimes.com
PEAR TART WITH CARDAMOM CARAMEL SAUCE – THE TABLE OF SPICE
From thetableofspice.com
Cuisine AmericanTotal Time 25 minsCategory Dessert
PEAR TARTE TATIN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CARAMELIZED PEAR AND PASTRY CREAM TART - DISCOVER CALIFORNIA WINES
From discovercaliforniawines.com
PEAR RECIPES, AUTUMN BAKING, POACHED PEARS, PEAR CAKE, PEAR …
From smh.com.au
PISTACHIO PEAR TART | RECIPETIN EATS
From recipetineats.com
PEAR TARTE TATIN RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
HOW TO MAKE CARAMELIZED PEARS - SWEET & SAVORY
From sweetandsavorybyshinee.com
PEAR CUSTARD TART - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
CARAMEL PEAR TART | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
From dairyfarmersofcanada.ca
CARAMEL PEAR TART RECIPE | PEAR TART | FOOD MAGAZINE
From food-mag.co.uk
CARAMELIZED PEAR TARTS WITH CARDAMOM CREAM - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
UPSIDE-DOWN PEAR TART RECIPE - LOVEFOOD.COM
From lovefood.com
PEAR CARDAMOM UPSIDE-DOWN CAKE RECIPE - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love