PEAR FINANCIERS
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 pear financiers
Number Of Ingredients 9
Steps:
- Make the browned butter: Melt 1 stick butter in a medium saucepan over medium-high heat and cook until it begins to bubble. Reduce the heat to medium and cook, swirling the pan, until the butter turns golden and smells nutty, about 3 minutes. Remove from the heat and let cool.
- Whisk both flours, 1/2 cup brown sugar and the salt in a medium bowl. Beat the egg whites in a large bowl with a mixer on high speed until stiff peaks form; stir in the vanilla. Fold in the browned butter and the dry ingredients, then cover the batter with plastic wrap and refrigerate 1 hour.
- Preheat the oven to 350˚ F. Butter a 12-cup muffin pan. Melt the remaining 2 tablespoons butter and combine in a large bowl with the pears and remaining 2 tablespoons brown sugar; toss. Divide the batter among the muffin cups; top each with 3 pear slices. Bake until puffed and golden, 12 to 14 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.
CRANBERRY PEAR HAZELNUT FINANCIER
Categories Cake Dessert Bake Cranberry Pear Fall Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield One Cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. and butter and flour a 9- by 2-inch round cake pan.
- Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily. Increase oven temperature to 400°F.
- Peel and core pear. Chop pear coarse and in a bowl toss with cranberries and 1/4 cup sugar.
- In a food processor grind nuts with remaining 3/4 cup sugar, flour, and salt until fine.
- In a bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks and fold in nut mixture gently but thoroughly. Fold in butter and vanilla (the batter will deflate) and spread batter evenly in cake pan. Arrange fruit mixture evenly over batter and bake in middle of oven 40 to 45 minutes, or until a tester comes out clean.
- Cool cake in pan on a rack 5 minutes and invert onto a plate. Cool cake, fruit side up, on rack until ready to serve.
- Sprinkle cake with confectioners' sugar and serve warm or at room temperature with whipped cream or ice cream.
HOLIDAY CRANBERRY-HAZELNUT TARTS
Sweet cranberry and nut tarts in a caramel custard. They make a delicious alternative to cookies and cakes at holiday parties.
Provided by JDog
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
- Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
- Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
- Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
- Bake in the preheated oven until golden and set, about 25 minutes.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 10.9 g, Cholesterol 12.4 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 35.8 mg, Sugar 6 g
HAZELNUT FINANCIERS
French cookies flavored with brown butter and ground nuts, financiers gained their name for their resemblance to gold bars (they are usually baked in rectangular pans). We formed oursin miniature tart pans, though mini muffin pans will work just as well.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Brush 24 cups of mini tart pans with butter; dust lightly with flour, tapping out excess. Melt butter in a small skillet over medium-high heat. When it begins to sizzle, reduce heat to medium. Cook, swirling skillet occasionally, until butter is browned and fragrant. Skim foam from top, leaving liquid butter behind; remove from heat and let cool.
- Whisk to combine flour, ground hazelnuts, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in brandy. Pour in cooled butter, leaving any dark brown sediment in skillet; whisk to combine. Let batter stand at room temperature 20 minutes or, covered, up to 1 day.
- Spoon 1 heaping teaspoon of batter into each prepared cup, filling each about two-thirds full. Place pans on baking sheets and bake, rotating halfway through, until a toothpick inserted into centers comes out clean, about 13 minutes. Transfer to a wire rack to cool 10 minutes before unmolding.
- Heat jam in a small saucepan over medium, stirring, until melted. Let cool 5 minutes, then brush some over each cake. Place 1 hazelnut on top. Cookies are best served the same day they are baked.
PEAR, CHOCOLATE, AND HAZELNUT CROSTATA
Categories Chocolate Fruit Nut Dessert Bake Pear Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 375°F. Place large sheet of parchment paper on work surface. Place crust dough atop parchment; roll out dough to 14-inch round. Transfer parchment with dough to large unrimmed baking sheet. Whisk egg and cream in small bowl. Brush center 10 inches of dough with some of egg glaze, leaving 2-inch plain border. Arrange pear slices in concentric circles atop glaze on dough. Sprinkle hazelnuts and both chocolates, then 4 tablespoons raw sugar over pears. Fold dough border over filling to form 11-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust with egg glaze; sprinkle with remaining 2 tablespoons raw sugar, then with 1/4 teaspoon sea salt, if desired.
- Bake crostata until crust is deep golden and pears are tender, about 40 minutes. Transfer baking sheet to rack. Run long thin knife under crust to free from parchment. Cool to lukewarm on parchment on sheet. Using large tart pan bottom as aid, transfer crostata to platter. Serve lukewarm or at room temperature.
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-CRUSTED PEAR & BRIE TART RECIPE BY TASTY
Here's what you need: skin-on hazelnuts, buckwheat flour, fresh rosemary, maple syrup, kosher salt, unsalted butter, orange marmalade, brie cheese, pears
Provided by Mercedes Sandoval
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚F (190˚C).
- Spread the hazelnuts on a baking sheet and toast for about 8 minutes, until fragrant and browned. Let cool, then remove the skins by gently rubbing with a kitchen towel.
- Increase the oven temperature to 400˚F (200˚C).
- In a food processor, combine the buckwheat flour, hazelnuts, rosemary leaves, 3 tablespoons of maple syrup, and the salt. Pulse until the hazelnuts break down and the mixture resembles a coarse meal.
- Add the butter and pulse to combine, until no large chunks of butter remain.
- Press the crust into a 10-inch (25-cm) tart pan. Poke holes all over the bottom of the crust with a fork.
- Bake the crust for 10 minutes.
- Reduce the oven temperature to 375˚F (190˚C).
- Spread the orange marmalade over the bottom of the warm crust. Arrange the brie slices evenly over the marmalade.
- Shingle the pear slices neatly around the outside edge of the tart, packing them close together. Add a second layer around the outside edge, on top of the first layer. There should be a circle left in the center of the tart. Begin tucking pear slices horizontally, skin-side up, around the edge of the inner circle. Work toward the center, using smaller slices as the circle gets smaller (the thinner the better here, they will bend and not break!). Once you get to the very middle, tuck a few small slices into the center to fill in.
- Using a pastry brush, lightly brush the remaining tablespoon of maple syrup over the pear slices.
- Bake for 40 minutes, until the pears have softened.
- Let cool for 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 211 calories, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, Sugar 9 grams
CRANBERRY-PEAR TART WITH HAZELNUT TOPPING
Treat your family to a fruity, nutty tart that starts with convenient store-bought pastry. Festive ruby-red cranberries, succulent pears and the added touch of crunchy hazelnuts make this dessert unforgettable. -Shelisa Terry, Henderson, Nevada
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter., Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack., Stir liqueur into whipped topping; serve with tart.
Nutrition Facts :
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
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FRESH CRANBERRY AND HAZELNUT FINANCIERS - FOOD NOUVEAU
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Category Dessert, SnackTotal Time 27 mins
- Preheat the oven to 350°F (175°C). Line the cups of a mini muffin pan with paper cups and set aside.
- Heat the butter in a small stainless steel pot over medium heat until completely melted and simmering. Keep on cooking over low heat, swirling the pot from time to time. If the butter bubbles up preventing you from watching closely over the color changing (that’s the water evaporating), lift the pot off the heat for a few seconds until the bubbles recede, then put back on the heat. The butter is ready when the milk solids at the bottom of the pot turn a light brown color and the concoction gives off a delicious hazelnut aroma. When it does, remove the butter from the heat, pour in a small bowl, and let cool completely. (Congrats, you just made brown butter!)
- Put the ground hazelnuts into a large mixing bowl. Add the flour, sugars, and baking powder, and whisk together. Add the egg whites and whisk until they are fully incorporated and the mixture is thick and somewhat sticky. Whisk in the brown butter. At this point, the dough can be stored in an airtight container in the fridge for up to 2 days.
- When ready to bake the financiers, drop a tablespoonful of dough in each prepared muffin cup. Push a fresh cranberry in the center of each financier. Bake for about 12 minutes, rotating the pan halfway through, until the financiers are golden brown on the edges. Let cool for 10 minutes in the pan and then transfer to a cooling rack to cool completely.
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