Gingersnap Pear Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEAR GINGER TART



Pear Ginger Tart image

Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the syrup is drained off.

Provided by Martha Rose Shulman

Categories     dinner, dessert

Time 1h

Yield 1 tart, serving 8 to 10

Number Of Ingredients 11

1 9-inch gluten-free dessert pastry shell (or other pastry shell of your choice), fully baked
1 vanilla bean
1 1/4 cups water (295 grams)
Scant 1/2 cup sugar (100 grams)
2 large ripe but firm pears, peeled, cored and diced (about 360 grams/ 3/4 pound / 3 cups peeled and diced pears)
2 tablespoons chopped candied ginger
1 1/2 teaspoons cornstarch (5 grams)
2 tablespoons sugar (30 grams)
2/3 cup whole milk (150 grams)
2 egg yolks
1 teaspoon vanilla extract

Steps:

  • Split the vanilla bean in half and scrape out the seeds with the tip of a paring knife. Place the water and the 1/2 cup (100 grams) of sugar in a saucepan, add the vanilla bean and seeds and bring to a boil over medium heat. When the syrup comes to a boil turn the heat to low, add the pears, and poach on medium heat for 5 minutes, or until the pears soften slightly. Do not over-cook. Set a strainer over a bowl and carefully transfer the pears to the strainer. Refrigerate and let drip overnight. Set aside the syrup for another purpose (it's great with yogurt or ice cream).
  • The next day prebake the pastry [ed: please link], then turn the oven to 350 degrees. Combine the cornstarch and 2 tablespoons (30 grams) sugar together in a mixing bowl. Whisk in the milk, egg yolks and vanilla extract.
  • Toss the poached pears with the diced candied ginger and arrange evenly over the bottom of the prebaked tart shell. Pour in the custard mixture, filling the tart 4/5 of the way so that a rim of crust is exposed. Bake for 40 to 45 minutes, or until beginning to color and the flan has set.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 20 grams

GINGERSNAP CRUMB PEAR PIE



Gingersnap Crumb Pear Pie image

This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 16

Dough for single-crust pie
TOPPING:
1 cup crushed gingersnap cookies (about 16 cookies)
1/4 cup all-purpose flour
1/4 cup packed brown sugar
Pinch salt
1/2 cup cold butter, cubed
FILLING:
2/3 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon salt
2-1/2 pounds ripe pears (about 4 medium), peeled and thinly sliced
1 tablespoon lemon juice
1 teaspoon vanilla extract
Hot caramel ice cream topping, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.

Nutrition Facts : Calories 530 calories, Fat 25g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 394mg sodium, Carbohydrate 76g carbohydrate (39g sugars, Fiber 5g fiber), Protein 4g protein.

PEAR-GINGERSNAP CHEESECAKE



Pear-Gingersnap Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 8h20m

Number Of Ingredients 15

8 ounces gingersnaps (about 30 cookies)
4 tablespoons unsalted butter, melted
1 tablespoon packed light brown sugar
For the pear:
2 tablespoons unsalted butter
2 firm Bosc pears, peeled and cut into 1/2-inch wedges
1 tablespoon granulated sugar
3 tablespoons molasses
For the filling:
2 8-ounce packages Neufchatel cheese, at room temperature
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour
1 1/2 cups sour cream

Steps:

  • Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
  • Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
  • Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute.
  • Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup.

GINGERSNAP PEAR TART



Gingersnap Pear Tart image

There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 cup gingersnap crumbs (about 18 cookies)
2 tablespoons butter
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1/3 plus 1/4 cup sugar, divided
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 large ripe pears, peeled and thinly sliced (about 3-1/2 cups)
1/2 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 301 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 416mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 10g protein.

CRANBERRY PEAR TART WITH GINGERBREAD CRUST



Cranberry Pear Tart with Gingerbread Crust image

Categories     Dairy     Ginger     Dessert     Bake     Thanksgiving     Cranberry     Pear     Winter     Gourmet

Number Of Ingredients 24

For the pear mixture
4 cups cranberry juice cocktail
1/2 cup sugar
a 4-inch cinnamon stick
2 tablespoons fresh lemon juice
4 large firm-ripe pears, halved lengthwise, peeled, cored, and reserved in a bowl of cold water acidulated with the juice of 1/2 lemon
1/3 cup dried cranberries
For the crust
1 1/2 cups all-purpose flour
3 tablespoons firmly packed brown sugar
2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg yolk
2 tablespoons dark molasses
raw rice for weighting the crust
3 large eggs
1/3 cup sugar
1/2 cup sour cream
1/4 cup milk
1/4 teaspoon vanilla
1 teaspoon freshly grated orange zest

Steps:

  • Make the pear mixture:
  • In a kettle combine the cranberry juice, the sugar, the cinnamon stick, and the lemon juice, bring the mixture to a boil, and add the pears. Heat the mixture until it just comes to a simmer and simmer the pear gently 10 to 15 minutes, or until they are just tender. Remove the kettle from the heat, stir in the cranberries, and let the mixture cool. Chill the mixture, covered, for at least 8 hours. The pear mixture may be made 3 days in advance and kept covered and chilled.
  • Make the crust:
  • In a food processor blend together well the flour, the brown sugar, the ginger, the cinnamon, the allspice, and the salt, add the butter, and blend the mixture until it resembles coarse meal. In a small bowl stir together the egg yolk and the molasses, add the mixture to the flour mixture, and pulse the motor, blending the mixture until it is combined well but still crumbly. Turn the mixture out into a 10-inch tart pan with a fluted removable rim and press it onto the bottom and up the side of the pan. Chill the crust for 30 minutes. Prick the crust with a fork, line it with foil, and fill the foil with the rice. Bake the crust in the lower third of a preheated 375°F. oven for 15 minutes, remove the foil and rice carefully, and bake the crust for 10 minutes more. Let the crust cool in the pan on a rack.
  • Transfer the poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard the cinnamon stick, and reserve the syrup with the remaining cranberries. In a small bowl whisk together the eggs, the sugar, the sour cream, the milk, the vanilla, the zest, and a pinch of salt, stir in the drained cranberries, and spoon half of the custard into the crust. Slice 4 of the pear halves crosswise on the diagonal, arrange them decoratively on the custard with the unsliced pear halves, and spoon the remaining custard around the pears. Bake the tart in the middle of a preheated 325°F. oven for 50 to 55 minutes, or until the custard is just set. Remove the rim of the pan and let the tart cool on a rack. The tart may be made up to this point 8 hours in advance, cooled completely, and chilled.
  • In a saucepan boil the reserved syrup and cranberries over moderately high heat until the syrup is reduced to about 1 cup and is jellylike in consistency and transfer the cranberries with a slotted spoon to a plate to cool. Brush the pears with some of the cranberry glaze and arrange the cranberries around the edge of the tart. Serve the tart warm or chilled.

GINGERSNAP PEAR TART



Gingersnap Pear Tart image

There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.

Provided by Allrecipes Member

Time 55m

Yield 8

Number Of Ingredients 9

1 cup gingersnap crumbs
2 tablespoons butter or stick margarine
1 (8 ounce) package reduced fat cream cheese
1 (8 ounce) package fat-free cream cheese
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs eggs, lightly beaten
2 large pear (approx 2 per lb)s large ripe pears, peeled and thinly sliced
½ teaspoon ground cinnamon

Steps:

  • In a bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with nonstick cooking spray. Bake at 350 degrees F for 5-8 minutes or until set. Cool on a wire rack.
  • In a mixing bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Combine pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350 degrees F for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 20.6 g, Cholesterol 72.3 mg, Fat 11.5 g, Fiber 1.9 g, Protein 9.4 g, SaturatedFat 6.1 g, Sodium 317.1 mg, Sugar 9.5 g

FRESH FRUIT TART WITH GINGERSNAP CRUST



Fresh Fruit Tart With Gingersnap Crust image

Make and share this Fresh Fruit Tart With Gingersnap Crust recipe from Food.com.

Provided by Mary K. W.

Categories     Tarts

Time 28m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups gingersnap crumbs (about 38 cookies)
2 tablespoons sugar
1/3 cup all- vegetable shortening (butter flavored)
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons lemon juice
1/2 cup whipping cream
mixed fruit (strawberries, kiwi, blueberries, oranges, red or green grapes)
1/4 cup apricot preserves
1 tablespoon water

Steps:

  • Preheat oven to 350°F.
  • For Crust:.
  • In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
  • For Filling:.
  • Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
  • Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.

Nutrition Facts : Calories 522.5, Fat 29.5, SaturatedFat 13.5, Cholesterol 51.6, Sodium 464.4, Carbohydrate 60.7, Fiber 1.3, Sugar 24.5, Protein 5.7

GINGERSNAP PEAR TART



Gingersnap Pear Tart image

There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.

Provided by Allrecipes Member

Time 55m

Yield 8

Number Of Ingredients 9

1 cup gingersnap crumbs
2 tablespoons butter or stick margarine
1 (8 ounce) package reduced fat cream cheese
1 (8 ounce) package fat-free cream cheese
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs eggs, lightly beaten
2 large pear (approx 2 per lb)s large ripe pears, peeled and thinly sliced
½ teaspoon ground cinnamon

Steps:

  • In a bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with nonstick cooking spray. Bake at 350 degrees F for 5-8 minutes or until set. Cool on a wire rack.
  • In a mixing bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Combine pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350 degrees F for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 20.6 g, Cholesterol 72.3 mg, Fat 11.5 g, Fiber 1.9 g, Protein 9.4 g, SaturatedFat 6.1 g, Sodium 317.1 mg, Sugar 9.5 g

MA TANTE'S CARAMELIZED PEAR & GINGER TART



Ma Tante's Caramelized Pear & Ginger Tart image

This is a quick and easy dessert. It is the bomb. I love the combination of pears, almonds and candied ginger. I got this recipe from my aunt...it is too die for. Hope that you enjoy it as much as we have. We use a shortbread pie crust for this recipe, feel free to use your favorite.

Provided by Baby Kato

Categories     Tarts

Time 40m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 11

4 pears, large, bartlett, peeled and quartered, cut 1 1/2 - 2-inch thick slices
3 tablespoons butter
1/2 cup sugar, brown
2 teaspoons ginger, candied, finely minced
1 pie crust, unbaked
2 eggs, large
2/3 cup cream, hard (whipping cream)
6 tablespoons almonds, ground
4 teaspoons pear brandy (optional... may use pear nectar)
1 cup cream, whipped cream, garnish
1 teaspoon ginger, candied, shredded, garnish (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Peel and slice pears,
  • Caramelize the pears in butter and 3 tbsps sugar. Cook until a nice golden brown and set aside to cool.
  • Arrange the cooled, caramelized pears nicely in the unbaked pie crust.
  • Blend together the eggs, remaining sugar, minced candied ginger, cream, ground almonds and pear brandy or nectar.
  • Pour the custard mixture over the pears and place in a preheated oven and bake for 25 - 30 minutes. (or until done)
  • Let rest for 10 minutes before serving -- this is equally as good cold as it is warm.
  • When ready garnish with a large dollop of whipped cream and sprinkle remaining shredded candied ginger overtop.
  • Enjoy, enjoy, enjoy!

Nutrition Facts : Calories 937.5, Fat 63.5, SaturatedFat 29.8, Cholesterol 226.5, Sodium 424.1, Carbohydrate 87.5, Fiber 10.3, Sugar 48.4, Protein 11.7

More about "gingersnap pear tart recipes"

CHOCOLATE, GINGER-CREAM AND PEAR TART RECIPE - PILLSBURY.COM
chocolate-ginger-cream-and-pear-tart-recipe-pillsburycom image
Slice remaining pear halves; place in small bowl. Add raw sugar, 1/2 teaspoon of the ginger and bread crumbs; toss gently to coat. In medium bowl, beat cream cheese and mascarpone with electric mixer on high speed until smooth. Add …
From pillsbury.com


10 BEST PIES WITH GINGERSNAP CRUST RECIPES - YUMMLY
10-best-pies-with-gingersnap-crust-recipes-yummly image
2022-05-08 Pumpkin Cheesecake Tart with Gingersnap Crust Saveur. unsalted butter, light brown sugar, pumpkin purée, ground cinnamon and 8 more. Caramelized Pecan Pumpkin Pie With Gingersnap Crust. Kale And Caramel. …
From yummly.com


FRENCH PEAR TART RECIPE | THE MEDITERRANEAN DISH
french-pear-tart-recipe-the-mediterranean-dish image
2014-11-09 Instructions. Position one oven rack to middle, and move the second rack to the top slot. Preheat oven to 350 degrees F. In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough. Transfer dough …
From themediterraneandish.com


APPLE-PEAR BUTTER PIE WITH GINGERSNAP CRUST - BAKE OR BREAK
apple-pear-butter-pie-with-gingersnap-crust-bake-or-break image
2022-04-15 To make the crust: Preheat oven to 350°. Lightly grease a 10-inch pie plate. Place gingersnaps and pinch of salt in the bowl of a food processor. Pulse until finely ground. While the food processor is running, pour the melted butter …
From bakeorbreak.com


GINGERED PEAR TART RECIPE | MYRECIPES
Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle.
From myrecipes.com


GINGERSNAP PEAR TART RECIPE: HOW TO MAKE IT - FOOD NEWS
DIRECTIONS Preheat oven to 350°F. For Crust: In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes.
From foodnewsnews.com


SIMPLE APPLE TART (GINGER SNAP CRUST!) - FIT FOODIE FINDS
2021-11-06 Bring the mixture to a boil over medium/high heat and then let it simmer for 3-4 minutes. Remove from the heat and add 1 tablespoon of butter. Whisk until the butter is melted and then cover the saucepan to keep the mixture cool. Create the apple tart rose by lining the gingersnap crust with the spiced apple slices.
From fitfoodiefinds.com


CRANBERRY GINGERSNAP TART RECIPE | GIRL VS DOUGH
2021-11-12 Combine crushed gingersnap cookies with sugar, salt and butter, then press the mixture into a 9-inch tart pan with a removable bottom. Bake the crust until just set, then set aside to cool. Step Two: Make the cranberry curd. In a saucepan, stir together orange peel, orange juice, cranberries and sugar. Cook until the cranberries are soft and ...
From girlversusdough.com


BAKED PEARS WITH GINGERSNAP CRUMBS RECIPE - EATINGWELL
Directions. Instructions Checklist. Step 1. Preheat oven to 425 degrees F. Whisk together honey, lemon juice and ginger in a small bowl. Advertisement. Step 2. Place pears, cut-side up, in a shallow 1-quart baking dish. Pour the honey syrup over the pears and sprinkle with gingersnaps.
From eatingwell.com


GINGERSNAP-PEAR CHEESECAKE RECIPE
Crecipe.com deliver fine selection of quality Gingersnap-pear cheesecake recipes equipped with ratings, reviews and mixing tips. Get one of our Gingersnap-pear cheesecake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 61% Gingersnap-Pear Cheesecake Myrecipes.com. 45 Min; 4 Yield; Bookmark. 100% Gingersnap Pear Tart …
From crecipe.com


GINGERSNAP PEAR TART - CRECIPE.COM
Gingersnap Pear Tart . There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top. Visit original page with recipe. Bookmark this recipe to cookbook online. Directions In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. …
From crecipe.com


GINGERSNAP TART CRUST, AN EASY PRESS-IN BASE - BLOSSOM TO STEM
2020-10-11 Stir until the crumbs are thoroughly moistened with the butter. Press the mixture into the tart pan along the bottom and up the sides in an even layer. It can take a few minutes to get it thin enough to cover the whole pan. Bake until the crust is fragrant and appears mostly dry, 7 …
From blossomtostem.net


GINGER PEAR PUFF PASTRY TART RECIPE - FORK KNIFE SWOON
2016-09-28 In a small mixing bowl, combine the melted butter, brown sugar, ginger, vanilla extract, and cinnamon, mixing well. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. Leaving a 3/4″ border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.
From forkknifeswoon.com


GINGERSNAP PEAR TART RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


GINGERSNAP-PEAR CHEESECAKE RECIPE | MYRECIPES
Ingredient Checklist. 6 tablespoons unsalted butter, melted ; 1 ½ cups crushed gingersnaps (about 40 cookies) 2 small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick
From myrecipes.com


PEAR CRUMBLE WITH GINGERSNAPS - 2 COOKIN MAMAS
2021-09-19 1. Prepare it per the directions up to the baking step then cover tightly and store it in the refrigerator. When ready to serve, bake as stated in the recipe adding an additional 10 minutes to the overall time. 2. Cook the crumble as stated …
From 2cookinmamas.com


GINGERED PEAR TARTS | BLUE FLAME KITCHEN
2019-07-02 Preheat oven to 375°F. Combine pears, brown sugar, 2 tbsp candied ginger, lemon juice, butter and vanilla in a medium bowl. Add cornstarch and toss to coat. Place tart shells on large rimmed baking sheets. Spoon about 3 tbsp pear mixture into each tart shell. Bake, switching position of pans halfway through baking for evening browning, until ...
From atcoblueflamekitchen.com


GINGERSNAP PEAR TART | RECIPE | TART RECIPES, PEAR TART, PEAR TART RECIPE
Feb 8, 2015 - There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.
From pinterest.co.uk


PEAR CHEESECAKE WITH GINGERSNAP CRUST RECIPE - FOOD NEWS
6 tablespoons unsalted butter, melted. 1 ½ cups crushed gingersnaps (about 40 cookies) 2 small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick. ¼ teaspoon ground ginger. 16 ounces cream cheese, at room temperature. 1 ¼ cups granulated sugar. 2 large eggs, at room temperature. 3 teaspoons vanilla extract.
From foodnewsnews.com


30 SWEET AND SAVORY TART RECIPES THAT ARE EASY AND TASTY
2022-02-07 26. Strawberry Tart with Orange Cream. Strawberries and oranges band together in this yummy recipe to create an unbelievably refreshing tart. Filled with a sweet, tangy, and citrusy orange cream cheese custard and topped with fresh strawberries, to boot, this is …
From insanelygoodrecipes.com


CHOCOLATE GINGERSNAP TART - PASTRY AFFAIR
2016-11-20 1/4 teaspoon salt. 2 large eggs, whisked. Preheat oven to 325 degrees F (160 degrees C). In a medium mixing bowl, mix together the gingersnap crumbs, cinnamon, and melted butter until evenly coated. Press mixture into a 9-inch tart pan. Bake for 8-10 minutes, or until fragrant. Remove from heat and keep oven on.
From pastryaffair.com


GINGERSNAP-PEAR CHEESECAKE RECIPE | REAL SIMPLE
Advertisement. Step 2. In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes. Step 3. In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large ...
From realsimple.com


PEAR APPLE CRANBERRY PIE WITH GINGERSNAP TOPPING - COOKIE …
2012-12-22 Instructions. Making the topping: In a bowl, mix flour, sugar, brown sugar, gingersnaps, ginger, and salt. Stir in melted butter until large crumbs form. Making the filling: Preheat oven to 350 degrees. In a large bowl toss pears, apples, cranberries, lemon juice, lemon zest, and vanilla. In a small bowl toss sugar with cornstarch and then stir ...
From cookiemadness.net


GORGEOUS GINGER PEAR TART - BROKE AND COOKING
2014-09-08 Layer the pear slices on top of the puff pastry, within the ¾" scored border. I chose to layer them in alternating directions, creating a beautiful pattern that makes this tart very special. - Brush the top of the pears with the rest of the butter mixture, and sprinkle the tart with the sanding sugar. - Bake the tart for 15-18 minutes or until ...
From brokeandcooking.com


GINGER PEAR TART | KITCHEN FRAU
Preheat oven to 375°F. Fit the pastry into six 4½ inch individual tart tins, or one 11 or 12 inch tart (or even a 10 inch pie plate will work). In a small bowl, beat the egg yolk with a fork until smooth. Use a pastry brush to coat the bottom of the pastry in each tart tin or the larger tart. In a small bowl mix together the almond meal ...
From kitchenfrau.com


GINGERSNAP PEAR TART | RECIPE | TART RECIPES, PEAR TART, PEAR DESSERT
Feb 28, 2012 - There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top. Pinterest Today
From pinterest.com


PEAR CRANBERRY AND GINGERSNAP CRUMBLE - SMITTEN KITCHEN
2011-10-26 Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form. In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan.
From smittenkitchen.com


GINGERSNAP PEAR CHEESECAKE RECIPES ALL YOU NEED IS FOOD
Steps: In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside. , In a large bowl, beat cream cheese and sugar until smooth.
From stevehacks.com


PEAR CRANBERRY GINGERSNAP CRISP - UNTOLD RECIPES BY NOSHEEN
2021-11-30 Blend together to create a crumb like mixture. Place the gingersnaps in a ziploc bag and gently crush, using a rolling pin. Add the gingersnaps and the pecans to the crumb topping, evenly mixing in. Place the topping on top of the par baked fruit and bake at 350° for 50 minutes.
From untoldrecipesbynosheen.com


FOR BETTER OR WORSE (A POST BY JOSH): GINGER TART WITH PEAR ...
2010-01-09 The filling (a no-bake cheesecake-tart type of mixture) was creamy, semi-sweet with a hint of tang from the mascarpone and Greek-strained yogurt, and just a bit lemony from the zest (which I doubled). I laid the pears out on top of the cooled mixture, drizzled the semi-glaze over the top, and let it cool in the fridge for two hours.
From eatmedrinkmeblog.com


GINGERSNAP PEAR TART | RECIPE | PEAR TART, TART RECIPES, PEAR TART RECIPE
Feb 8, 2015 - There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top. Pinterest Today
From pinterest.com


PEAR CRANBERRY GINGERSNAP CRUMBLE - FOR THE LOVE OF COOKING
2017-12-19 How to Make Pear Cranberry Gingersnap Crumble. Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Place the baking dish on a foil-lined baking sheet (for easier cleanup). Stir together the crushed gingersnaps, flour, granulated sugar, brown sugar, ginger, and salt. Add the melted butter and stir until large crumbs form.
From fortheloveofcooking.net


>RECIPE ~ GINGERSNAP PEAR TART ~ DESSERT / BRUNCH | BAKING WITH …
2009-01-10 Combine pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350 degrees F …
From bakingwithbreeze.wordpress.com


Related Search