PEAR ALMOND TART
In this delightful pie, the pastry makes a "pouch" for a pleasant pear filling. For even more flavor, top the tart with a powdered sugar glaze and toasted almonds. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan. , In a large bowl, combine the sugar, almonds, flour, lemon zest and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears. , For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown., For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 314 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 131mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.
ALMOND PEAR TART
I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
PEAR AND ALMOND TART
Categories Dessert Bake Poach Pear Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For pears:
- Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
- For crust:
- Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
- For almond filling:
- Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
- Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
- Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
- Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
- Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)
Easy non-dairy and gluten-free recipe for a classic pear and almond tart. Sprinkle confectioners' sugar on top if desired.
Provided by VeggieCravings
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 37m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
- Mix almond meal, oat flour, and baking powder together in a bowl.
- Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
- Press dough into the prepared tart pan. Arrange pears on top.
- Bake in the preheated oven until golden brown, 22 to 25 minutes.
Nutrition Facts : Calories 234 calories, Carbohydrate 24 g, Cholesterol 23.3 mg, Fat 14 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 3.9 g, Sodium 102.5 mg, Sugar 14.9 g
PEAR AND ALMOND TART
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.;
PEAR-ALMOND TART
Provided by Food Network
Categories dessert
Time 51m
Yield 8 (4-inch) tarts
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Cut the dough into 8 equal pieces. On a floured surface, lightly flour your rolling pin, roll out 1 piece of dough into a 4-inch circle. Repeat with the remaining dough. Place on parchment lined baking sheets.
- To make almond meal, grind the almonds in a food processor, just until fine, being careful that the meal does not turn to paste. Turn the meal out into a medium bowl and add sugar, eggs, and lemon zest with a wooden spoon.
- Cut each pear in half and remove the core. Cut each half into 5 or 6 thin wedges. Divide the filling evenly over the tarts, leaving a small border around the edges. Arrange the pears in a circular pattern on the filling. Sprinkle the sugar over the pears. Bake until the pears are lightly caramelized, about 20 minutes.
- Preheat the oven to 375 degrees F.
- Spread the nuts on a baking tray and toast until golden, 12 to 15 minutes. Cool and coarsely grind in a food processor. Do not grind too fine. Transfer to a medium bowl and combine with the flour. Set aside.
- In an electric mixer fitted with a paddle, combine the butter and sugar until light and fluffy. Add the egg and the zest. Add the flour-nut mixture and mix to combine. Turn out onto a lightly floured surface and knead into a ball. Flatten the ball, making a small round, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until needed.
- Yield: about 2 1/4 pounds
PEAR-ALMOND-HONEY TART
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line an eight-inch tart pan with the pastry. Prick the pastry, cover it with foil and weight it down with beans or pastry weights. Bake until it takes on a parchment look, about eight minutes. Remove the foil and weights and bake until it is lightly browned, about 15 minutes. Remove from the oven. Reduce heat to 350 degrees.
- While the pastry is baking, grind half a cup of the almonds in a food processor. Remove them and set aside.
- Peel, core and quarter the pears. Puree two of them in a food processor (it is not necessary to clean the food processor from the almonds) with one tablespoon lemon juice and one tablespoon of the honey. Mix with the ground almonds and set aside.
- Cut the rest of the pears in eighths and toss with remaining lemon juice.
- When the pastry has baked sufficiently, spread the pear puree in the bottom of it. Arrange the pear eighths in a pattern on the pear puree and scatter the remaining sliced almonds over the top. Drizzle with a tablespoon of the honey and dot with butter.
- Bake about 35 minutes, until the almonds and pears begin to look toasty.
- Mix the yogurt with the remaining honey. Serve the tart while it is still warm with honeyed-yogurt on the side.
PEAR AND ALMOND TART
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.)
D'ANJOU PEAR AND ALMOND TARTS
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
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
ALMOND-PEAR TART
I found this recipe from Southern Living. I made it for Easter dinner and everyone raved about it. It is quite easy to make, and well worth it.
Provided by melmaddie
Categories Tarts
Time 1h10m
Yield 1 10 inch tart, 8-16 serving(s)
Number Of Ingredients 16
Steps:
- Unfold piecrusts; stack on a lightly floured surface. Roll into a 12 inch circle. Fit into a 10 inch pan with removable bottome, trim excess pastry.
- Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour and next 3 ingredients at medium speed with a mixer until blended, spread in crust.
- Toss together 2 tablespoons sugar and pears, arrange in cicles, overlapping slices, on top of filling.
- Cook preserves in a saucepan over low heat until melted. Pour through a fine wire mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream, drizzle over pears.
- Combine remaining 2 tablespoons sugar, and remaining 2 tablespoons flour, cut in remaining 1 1/2 tablespoons butter with a fork until blended. Sprinkle over pears.
- Bake at 400 on bottom rack for about 40 minutes. Cool in pan on wire rack for 15 minutes. Garnish if desired.
Nutrition Facts : Calories 597.5, Fat 30.2, SaturatedFat 11.9, Cholesterol 50.6, Sodium 350.5, Carbohydrate 72.3, Fiber 4.5, Sugar 30, Protein 6.8
ALMOND-PEAR TART
Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit topping. For a different flavor profile, use skinned toasted hazelnuts in place of almonds, and apples instead of pears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse almonds, sugar, flour, and salt until finely ground. Add egg, vanilla, and nutmeg and process until combined.
- Lay 1 sheet phyllo on a parchment-lined rimmed baking sheet, lightly brush with butter, and sprinkle with about 1/2 teaspoon sugar. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets phyllo on top, brushing each with butter and sprinkling with sugar (omit sugar on last layer). Trim stack into an 11-by-15-inch rectangle. Spread almond mixture evenly on stack, leaving a 1-inch border. Arrange pears on top, overlapping slightly.
- Bake until edges are golden and fruit is tender, about 18 minutes, rotating sheet halfway through. Let tart cool slightly on sheet on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 156 g, Fat 9 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g
CRUSTLESS PEAR AND ALMOND TART
This fancy looking tart doesn't require pastry making skills. It's easy to assemble, and always gets compliments. Serve this tart the same day it is made, either warm or at room temperature.
Provided by Geema
Categories Tarts
Time 1h5m
Yield 1 tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Butter a 9 inch baking dish or tart pan.
- In a food processor, combine the almonds and 1/2 sugar and process until finely ground.
- Be careful not to process too long or it will turn into almond butter!
- Transfer the ground almonds to a medium bowl and stir in the flour and salt until blended.
- In another medium bowl, whisk the eggs until frothy.
- Whisk in the milk and melted butter until well blended.
- Add the egg mixture to the almonds and stir to blend well.
- Pour the batter into the prepared dish and spread to form an even layer.
- Peel, quarter and core the pears.
- cut each pear quarter into crossways slices, keeping the slices assembled as you go.
- Slide one of the sliced pear quarters onto a metal spatula or spreader and set it on top of the batter.
- Repeat with the remaining sliced pear quarters forming the spokes of a wheel.
- Press the surface of the fanned pears down into the batter so that only the surface of the pears is showing.
- Sprinkle the remaining sugar evenly over the pears and scatter the cut up butter bits over the top.
- Bake the tart in the upper third of the oven until the batter is puffed and golden brown, 40-45 minutes.
- Let the tart cool on a rack.
- You could substitute mangoes, peaches, or apples for the pears, and have the same delicious results.
JOHN'S PEAR AND ALMOND-CREAM TART
This dessert combines European elegance with all-American ease.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h40m
Number Of Ingredients 14
Steps:
- Make dough: In a food processor, combine flour, salt, and granulated sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more ice water).
- Transfer dough (still crumbly) onto a piece of plastic wrap. Form into a 3/4-inch-thick disk; wrap tightly in plastic. Refrigerate until firm, 1 hour.
- Preheat oven to 375 degrees. On a lightly floured work surface, roll dough to a 12-inch round. Fit into a 9-inch removable-bottom tart pan, pressing up sides. Run a rolling pin across the top of pan to trim the edge; refrigerate.
- Make filling: In a food processor, pulse almonds with confectioners' sugar until finely ground. Add butter, egg, flour, salt, and almond extract; process almond cream until well combined.
- Spread 1/4 cup jam on bottom of tart shell, then spread almond cream on top; chill for 15 minutes. Arrange pear slices in a fan pattern over almond cream; place tart on a rimmed baking sheet. Bake 40 to 45 minutes, or until crust is golden brown and almond cream is puffed and set. Transfer tart to a wire rack; let cool in pan. Remove tart from pan. Melt remaining 1/4 cup jam; brush over tart.
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PEAR & ALMOND TART | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (28)Total Time 1 hr 55 minsServings 8-10
- Preheat the oven to 350°F., To make the crust: Beat together the sugar, butter, salt, and flavorings., Add the flours, stirring to make crumbs that cling together when squeezed., Press the crumbs into the bottom and up the sides of a 4 1/4" x 13 3/4" tart pan; prick it all over with a fork., Chill the crust in the freezer for 15 minutes, then bake it until it's just beginning to brown on the edges, 18 to 22 minutes.
- Remove it from the oven., To make the filling: Beat together the butter, salt, sugar, flour, and almond extract., Beat in the eggs, then add the almond flour, stirring just to combine., To assemble the tart: Spread the filling in the bottom of the crust., Slice the pear halves horizontally into 1/2" slices; for easiest handling, don't separate the slices.
- Move the slices to the tart, fanning them atop the filling and positioning them to run from one end of the tart to the other.
- Press them down gently to adhere., Brush the pears with melted butter and sprinkle with white sparkling sugar., Bake the tart for 40 to 45 minutes, until the top is lightly browned.
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