Danjou Pear And Almond Tarts Recipes

D'ANJOU PEAR AND ALMOND TARTS

d'Anjou Pear and Almond Tarts image

I don't have a real sweet tooth so I wanted to make a dessert that wasn't too decadent. We love these tarts because they're just enough sweet with that unique pear taste and the crunch of almonds, a lot like apple pie. For those of you who make your own pie crust, it will make them that much better! I think these would pear well with your favourite cup of tea or a bubbly glass of Prosecco. Enjoy!

Provided by CoachJen

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 1h

Yield 18

Number Of Ingredients 7

Ingredients

18 (3 inch) unbaked tart shells
7 tablespoons brown sugar
2 tablespoons butter, melted
1 teaspoon pear-flavored white balsamic vinegar
1 teaspoon ground cinnamon
3 large ripe d'Anjou pears - peeled, cored, and diced
3 tablespoons chopped almonds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet.
Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells.
Bake in the preheated oven until golden, about 45 minutes.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 29.7 g, Cholesterol 3.7 mg, Fat 8.3 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 101.2 mg, Sugar 13.7 g

PEAR AND ALMOND TART

Pear and Almond Tart image

Provided by Food Network

Categories dessert

Number Of Ingredients 15

Ingredients

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.;

D'ANJOU PEAR AND ALMOND TARTS

d'Anjou Pear and Almond Tarts image

I don't have a real sweet tooth so I wanted to make a dessert that wasn't too decadent. We love these tarts because they're just enough sweet with that unique pear taste and the crunch of almonds, a lot like apple pie. For those of you who make your own pie crust, it will make them that much better! I think these would pear well with your favourite cup of tea or a bubbly glass of Prosecco. Enjoy!

Provided by CoachJen

Categories Fruit Tarts

Time 1h

Yield 18

Number Of Ingredients 7

Ingredients

18 (3 inch) unbaked tart shells
7 tablespoons brown sugar
2 tablespoons butter, melted
1 teaspoon pear-flavored white balsamic vinegar
1 teaspoon ground cinnamon
3 large ripe d'Anjou pears - peeled, cored, and diced
3 tablespoons chopped almonds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet.
Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells.
Bake in the preheated oven until golden, about 45 minutes.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 29.7 g, Cholesterol 3.7 mg, Fat 8.3 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 101.2 mg, Sugar 13.7 g

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

Ingredients

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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