Pear And Cheddar Tart Recipes

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

QUICK PEAR TART



Quick Pear Tart image

Provided by Sunny Anderson

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

1/4 cup raw sugar
2 teaspoons ground cinnamon
1 sheet puff pastry, thawed
1/2 stick butter, melted
2 (15 1/4-ounce) cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices
1/2 cup shredded Cheddar

Steps:

  • Preheat oven to 400 degrees F.
  • In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes.
  • Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.

PEAR AND CHEDDAR CRISP



Pear and Cheddar Crisp image

An unusual combination but very good. Peeled or unpeeled pears of any type will do.

Provided by TerryWilson

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 1h

Yield 6

Number Of Ingredients 10

6 cups peeled and sliced Bosc pears
1 tablespoon fresh lemon juice
½ cup light brown sugar, packed
3 tablespoons cornstarch
¾ teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup shredded sharp Cheddar cheese
½ cup all-purpose flour
½ cup light brown sugar, packed
¼ cup unsalted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
  • Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
  • Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
  • Bake in the preheated oven until top is golden brown, about 45 minutes.

Nutrition Facts : Calories 395.4 calories, Carbohydrate 73.7 g, Cholesterol 30.2 mg, Fat 11.1 g, Fiber 5.6 g, Protein 4.2 g, SaturatedFat 6.9 g, Sodium 72.2 mg, Sugar 51.9 g

CHEDDAR PEAR PIE



Cheddar Pear Pie image

Without a doubt, this is the best pie in my arsenal of recipes. It is a pear-filled pie topped with a crumble of brown sugar and Cheddar cheese.

Provided by MommaChef

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

½ cup all-purpose flour
½ cup brown sugar
½ cup shredded Cheddar cheese
¼ cup butter
6 cups peeled and sliced pears
1 tablespoon fresh lemon juice
½ cup brown sugar
3 tablespoons cornstarch
¾ teaspoon ground cinnamon
unbaked pie crust

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
  • Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
  • Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 87.3 g, Cholesterol 30.2 mg, Fat 21.1 g, Fiber 6.7 g, Protein 6 g, SaturatedFat 9.4 g, Sodium 281.3 mg, Sugar 51.9 g

PEAR TART



Pear Tart image

My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

PEAR AND BLUE CHEESE TART



Pear and Blue Cheese Tart image

Enjoy this delicious pear tart dessert made using Original Bisquick® mix and sprinkled with cheese and walnuts that can be served warm or cold.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 12

Number Of Ingredients 8

1 1/2 cups Original Bisquick™ mix
1/3 cup very hot water
2 tablespoons butter or margarine
2 shallots, finely chopped (about 1/3 cup)
2 medium pears, peeled, cut into 1/4-inch slices (about 2 cups)
1/4 cup chopped walnuts
1/2 cup crumbled blue cheese (2 oz)
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 425°F. Spray 9-inch tart pan with removable bottom with cooking spray.
  • In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of tart pan, using fingers coated with Bisquick mix. Bake 10 minutes.
  • Meanwhile, in 8-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.
  • Arrange pear slices on crust. Spread butter mixture over pears. Bake 20 minutes.
  • Sprinkle walnuts over pears. Bake about 10 minutes longer or until tart is golden brown.
  • Remove from oven; sprinkle with cheese. Cool 10 minutes on cooling rack. Sprinkle with parsley. Serve warm or at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 3 g, TransFat 1/2 g

CHEDDAR PEAR PIE



Cheddar Pear Pie image

I take this pie to lots of different gatherings, and I make sure to have copies of the recipe with me since people always ask for it. It's amusing to see some folks puzzling over what's in the filling - they expect apples but love the subtle sweetness of the pears. -Cynthia LaBree, Elmer, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-8 servings.

Number Of Ingredients 11

4 large ripe pears, peeled and thinly sliced
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 frozen pie shell (9 inches)
TOPPING:
1/2 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup butter, melted

Steps:

  • In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. , For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling. , Bake at 425° for 25-35 minutes or until crust is golden brown and cheese is melted. Cool on a wire rack for 15-20. Serve warm. Store in the refrigerator.

Nutrition Facts : Calories 346 calories, Fat 15g fat (8g saturated fat), Cholesterol 28mg cholesterol, Sodium 311mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.

TEA POACHED PEAR AND CHEDDAR GALETTE



Tea Poached Pear and Cheddar Galette image

Provided by Trisha Yearwood

Time 3h5m

Yield 8 servings as an appetizer or 4 to 6 servings as a main course

Number Of Ingredients 16

5 ginger tea bags
1 regular black tea bag
1/4 cup sugar
2 tablespoons honey
1 teaspoon black peppercorns
1 inch piece ginger, sliced
Zest of 1 lemon (removed with a vegetable peeler) plus the juice
2 small firm-ripe Bosc pears, peeled but left whole
2 tablespoons unsalted butter
2 leeks, split lengthwise and sliced (white and light green parts only)
Kosher salt and freshly ground black pepper
1 refrigerated rolled pie crust (from a 14.1-ounce box)
All-purpose flour, for rolling
1/2 cup shredded sharp white Cheddar
1 large egg, beaten
1 tablespoon chopped fresh chives, optional

Steps:

  • To poach the pears, bring 4 cups water to a boil in a medium saucepan. Remove from the heat and add the ginger and black tea bags; let steep 10 minutes. Squeeze the bags against the side of the pan, then discard them. Stir in the sugar, honey, peppercorns, ginger and lemon peel and bring to a simmer. Add the pears and additional water to cover the pears, if needed. Simmer, turning the pears occasionally, until just tender all the way through, 20 to 22 minutes. Let cool in the liquid. Halve and core the pears and pat dry. Slice the pears into 1/4-inch slices. (You'll get 6 or 7 slices from each pear.)
  • Heat the butter in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. Set aside to cool.
  • Preheat the oven to 400 degrees F.
  • Unroll the pie crust on a floured work surface and roll to a 14-inch circle. Center on a parchment-lined baking sheet (it's OK if it overhangs at this point). Spread the leeks on the crust in a 9-inch circle. Sprinkle the cheese over the top. Top with the pears in a spiral. Fold over and pleat the edges of the dough, leaving the center of the galette open. Brush the dough with the beaten egg.
  • Bake the galette until the juices are bubbling and the pastry is golden brown and crisp, 40 to 45 minutes. Remove to a baking rack to cool. Serve warm or at room temperature, sprinkled with the chives, if using.

PEAR CHEESECAKE TART



Pear Cheesecake Tart image

Make and share this Pear Cheesecake Tart recipe from Food.com.

Provided by evelynathens

Categories     Cheesecake

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 11

4 ounces graham cracker crumbs
4 ounces blanched almonds, toasted
4 ounces butter, melted
1/2 teaspoon cinnamon
20 ounces cream cheese
8 ounces sugar
5 ounces cream
1 teaspoon vanilla extract
1 teaspoon almond extract
6 eggs
1 (1 lb) can pear

Steps:

  • For crust: combine graham crackers, almonds, cinnamon and melted butter and toss with a fork so that butter is distributed.
  • Press onto bottom and sides of a 12-inch springform pan.
  • Refrigerate until ready to use.
  • Preheat oven to 350 degrees F.
  • For filling: Beat cream cheese with sugar and cream until light and fluffy.
  • On lowest setting of mixer add eggs, one at a time, beating well after each addition.
  • Fill crust with this batter.
  • Cut each pear half once again in half (making quarters) and place decoratively over cream cheese filling.
  • Bake for approximately 45 minutes, or until just done.

BLACK PEPPER AND CHEDDAR-CRUSTED TOMATO TART RECIPE BY TASTY



Black Pepper And Cheddar-Crusted Tomato Tart Recipe by Tasty image

Cheesy, crunchy crust paired with juicy heirloom tomatoes? It's a match made in Tasty heaven! It's important to keep the dough cold to ensure the crust doesn't crack as you roll it out and transfer it to the pan. This tart is sure to turn heads...and taste buds!

Provided by Betsy Carter

Categories     Sides

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 ¾ cups baked cheese crackers
1 cup all purpose flour, plus more for dusting
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 tablespoons unsalted butter, cubed and chilled
1 cup shredded cheddar cheese
1 teaspoon apple cider vinegar
3 tablespoons cold water
2 tablespoons dijon mustard
⅓ cup shredded cheddar cheese
3 heirloom tomatoes, of varying colors, thinly sliced
1 tablespoon fresh thyme leaf, plus more for garnish
1 small shallot, thinly sliced
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, divided
1 large egg, beaten
6 tablespoons sour cream, for serving

Steps:

  • Make the crust: Add the cheese crackers to the bowl of a food processor. Pulse for 20-30 seconds, until the crackers are broken down into crumbs.
  • Add the flour, salt, and pepper to the food processor and blend for 20-30 seconds to incorporate into the cracker crumbs.
  • Add the butter and cheddar cheese and blend for 30-60 seconds, until the butter is broken down into pea-sized pieces.
  • Transfer the mixture to a medium bowl. Add the apple cider vinegar and 3 tablespoons of cold water and mix with your hands to combine. Add more water, 1 tablespoon at a time, until the mixture holds together well, feels slightly damp, and does not crumble when pressed.
  • Shape the dough into a disc and tightly wrap in plastic wrap. Chill in the refrigerator for 1 hour.
  • Preheat the oven to 375˚F (190˚C).
  • Lightly dust a clean surface and a rolling pin with flour. Set the chilled dough on the floured surface and begin to roll out the dough, starting from the center and working your way outwards, applying even pressure. The fewer passes of the rolling pin over the dough, the more tender the crust will be. Rotate the dough as you roll it out, using a bench scraper, as necessary to keep the dough from sticking to the surface. If the dough begins to feel sticky, lightly dust with more flour. Roll the dough out to ⅛- to ¼-inch (3 mm - 6 mm) thick. The dough should be wide enough to fit into a 11-inch (27 cm) tart pan with some excess dough overhanging.
  • Wrap the dough around the rolling pin and transfer to the tart pan, gently draping it over. Press the dough down into the bottom of the pan and up the walls. Roll the rolling pin over the top of the pan to trim the edges. Transfer the tart crust to the refrigerator to chill while you cut out dough strips for the top.
  • Gather the excess dough into a ball. Shape the dough in a rectangle and roll out to about 4 inches wide (10 cm) and 12 inches (30 cm) long, ⅛- to ¼-inch (3 mm - 6 mm) thick. Using a pastry cutter, trim off any excess dough so you are left with an even rectangle. Cut out ¼-inch and ½-inch-wide (6 mm - 12 mm) strips of dough. Transfer dough strips to plate and transfer to the refrigerator while you fill the tart crust.
  • Remove the tart pan from the refrigerator and spread the mustard over the bottom of the crust. Cover the bottom of the crust with the cheddar cheese. Add a layer of tomato slices, overlapping slightly. Sprinkle with ¼ teaspoon of salt, ¼ teaspoon pepper, ½ tablespoon of thyme, and half of the shallots. Repeat with a second layer of tomatoes and the remaining ¼ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon thyme, and shallots.
  • Remove the dough strips from the refrigerator, and create a decorative lattice design over the tart.
  • Brush the beaten egg all over any exposed dough, including the edges around the tart pan.
  • Bake the tart for 40-45 minutes, until the crust is a deep golden brown and crisp to the touch.
  • Let the tart cool for 20 minutes to allow the tomato juices to absorb.
  • Serve with a dollop of sour cream and fresh thyme leaves.
  • Enjoy!

Nutrition Facts : Calories 464 calories, Carbohydrate 32 grams, Fat 31 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams

RUSTIC PEAR TART RECIPE BY TASTY



Rustic Pear Tart Recipe by Tasty image

Here's what you need: all purpose flour, powdered sugar, salt, butter, egg, butter, granulated sugar, salt, eggs, almond flour, all-purpose flour, pears, butter, granulated sugar

Provided by Tasty

Yield 12 servings

Number Of Ingredients 14

2 cups all purpose flour, plus more for dusting
¾ cup powdered sugar
1 pinch salt
1 ¾ sticks butter, cubed and chilled
1 egg
¾ cup butter, softened (1 1/2 sticks)
1 cup granulated sugar
½ teaspoon salt
2 eggs
1 ¼ cups almond flour
2 tablespoons all-purpose flour
6 pears, cored and sliced 1/4-inch thick
2 tablespoons butter, melted
1 ½ tablespoons granulated sugar

Steps:

  • Make the crust: Add the flour, powdered sugar, and a pinch of salt to the bowl of a food processor. Add the cold butter cubes and begin pulsing, 10-15 times, until the butter is fully incorporated into the flour.
  • Add the egg to the food processor and pulse just until a dough begins to form. Place the dough onto a work surface and knead it lightly, just to bring it together. Wrap in plastic and chill for 30 minutes.
  • Make the filling: Add the softened butter, granulated sugar, and salt to a medium bowl. Combine the mixture with an electric hand mixer, gradually increasing the speed from low to medium-high. Beat until fluffy, then add each egg, 1 at a time, scraping the bottom and sides of the bowl between each addition. Lastly, add the almond flour and all-purpose flour and combine on low speed until homogenous.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 375°F (190°C).
  • Assemble the tart: Remove the tart crust from fridge and gently roll out to roughly a 12-inch round on a floured work surface. Transfer the dough to a 9-inch tart pan, then top with the filling, spreading it as evenly as possible.
  • Arrange the pears in a spiral pattern on top of the filling. Brush the entire surface with the melted butter, then sprinkle the granulated sugar over the pears.
  • Bake, rotating halfway through, for 50-55 minutes, or until the crust is browned and the center of the tart is no longer jiggly. Let cool completely before slicing.
  • Enjoy!

Nutrition Facts : Calories 412 calories, Carbohydrate 50 grams, Fat 21 grams, Fiber 3 grams, Protein 7 grams, Sugar 26 grams

PEAR AND CUSTARD TART



Pear and Custard Tart image

Make and share this Pear and Custard Tart recipe from Food.com.

Provided by evelynathens

Categories     Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 sour cream pie crust (in my recipes)
4 medium pears, peeled,cored and thinly sliced
2 tablespoons chilled butter, cut into bits
2 tablespoons golden brown sugar
2/3 cup light cream
1 large egg
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
3 -5 drops almond extract
ground nutmeg
ground cinnamon

Steps:

  • Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
  • Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
  • Gently press into place.
  • Trim and finish edges.
  • Refrigerate 30 minutes.
  • Preheat oven to 375F.
  • Line pastry with foil and fill with pie weights or dry beans.
  • Bake 15 minutes.
  • Remove foil and weights and continue baking 10 more minutes.
  • Cool.
  • Arrange pears in pastry in concentric circles, overlapping slightly.
  • Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
  • Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
  • Pour over pears.
  • Sprinkle lightly with ground nutmeg and cinnamon.
  • Continue baking until custard is set, about 30 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 374.4, Fat 20.6, SaturatedFat 8.6, Cholesterol 94.5, Sodium 209.7, Carbohydrate 44.8, Fiber 4.5, Sugar 23.9, Protein 4.5

CARMELIZED UPSIDE-DOWN PEAR TART



Carmelized Upside-Down Pear Tart image

Provided by Betty Caldwell

Categories     Fruit     Dessert     Bake     Thanksgiving     Pear     Fall     Winter     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

4 large firm-ripe Bosc pears (2 pounds total)
1/2 stick (1/4 cup) unsalted butter
1/2 cup sugar
1/2 teaspoon cinnamon
Pastry dough

Steps:

  • Peel and halve pears, the core (preferably with a melon-ball cutter). Heat butter in a 9- to 10-inch well-seasoned cast-iron skillet over moderate heat until foam subsides, then stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet with wide parts at rim of skillet. Sprinkle pears with cinnamon and cook, undisturbed, until sugar turns a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on pears, skillets, and stove.) Cool pears completely in skillet.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round and trim to a 9 1/2- to 10 1/2-inch round. Arrange pastry over caramelized pears, tucking edge around pears inside rim of skillet. Bake tart until pastry is golden brown, 30 to 35 minutes. Cook on rack 5 minutes.
  • Invert a rimmed serving plate (slightly larger than skillet) over skillet and, using pot holders to hold skillet and plate tightly together, invert tart onto plate. Serve tart warm or at room temperature.

PEAR AND DRIED-CHERRY TART



Pear and Dried-Cherry Tart image

Categories     Dessert     Bake     Thanksgiving     Pear     Cherry     Fall     Gourmet     Kidney Friendly

Yield Makes 8 servings

Number Of Ingredients 11

For filling
8 firm-ripe Bosc or Bartlett pears
1 1/2 cups dried tart cherries
1/2 cup packed light brown sugar
1 teaspoon finely chopped fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
Frozen-butter pastry dough
1 large egg, lightly beaten
Special Equipment
a 2-inch leaf-shaped cookie cutter

Steps:

  • Make filling:
  • Peel pears and cut into 1/2-inch pieces. Cook pears, cherries, brown sugar, and rosemary in a 4- to 5-quart heavy pot over moderate heat, stirring, until pears are tender, about 20 minutes.
  • Stir together lemon juice and cornstarch in a small cup and stir into pear mixture. Cook, stirring, 1 minute, or until thickened. Transfer filling to a bowl and cool completely.
  • Prepare shell while filling cooks and cools:
  • Roll out larger disk of pastry dough into a 13-inch round on a lightly floured surface, keeping remaining disk chilled, and fit into a 10-inch round tart pan (1 inch deep) with a removable fluted rim. Roll rolling pin over top of pan to trim dough flush with rim, then lightly prick bottom all over with a fork. Chill shell 30 minutes.
  • Preheat oven to 425°F and place a large baking sheet in middle of oven.
  • Roll out remaining dough into a 12-inch round on a lightly floured surface and with leaf-shaped cutter cut out as many leaves as possible.
  • Fill and bake tart:
  • Spoon filling into tart shell, smoothing top, and decorate with pastry leaves. Brush leaves and pastry rim with some beaten egg.
  • Bake tart on preheated baking sheet in middle of oven until pastry leaves are golden, about 50 minutes. (If pastry rim gets too brown, tent rim with foil or a pie shield.)
  • Cool tart in pan on a rack at least 1 hour.

PEAR AND CHOCOLATE TART



Pear and Chocolate Tart image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

4 cups water, approximately
Juice of 1 lemon
4 ripe pears
3/4 cup sugar
4 ounces bittersweet chocolate
3 tablespoons soft unsalted butter
2 large eggs
1/2 cup ground hazelnuts or almonds
3 tablespoons flour
1 9-inch tart shell, baked
1 cup heavy cream, whipped

Steps:

  • Place the water and lemon juice in a saucepan. Peel the pears, cut them in half and core them. As each is peeled and cored, place it in the saucepan, just covered with water.
  • Add one-half cup of the sugar, bring to a simmer and cook gently about 10 minutes, until the pears are just tender. Drain the pears and place them on several thicknesses of paper towel to continue draining.
  • Melt the chocolate over hot water or in a microwave oven. Beat in the butter a tablespoon at a time, then beat in the eggs.
  • Mix one-third cup of the hazelnuts or almonds with the flour and the remaining sugar and stir into the chocolate mixture.
  • Preheat oven to 350 degrees.
  • Sprinkle the remaining hazelnuts or almonds over the bottom of the baked tart shell. Cut each pear half into four thick slices and arrange the slices close together in the tart shell. Spread the chocolate mixture over the pears.
  • Bake 30 minutes. Serve warm or cooled to room temperature with whipped cream on the side.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 12 grams, Carbohydrate 54 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 134 milligrams, Sugar 36 grams, TransFat 0 grams

PEAR TART WITH VANILLA CREME ANGLAISE



Pear Tart with Vanilla Creme Anglaise image

This elegant pear tart makes the most of winter's fruit offerings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 4-by-13-inch tart

Number Of Ingredients 9

3/4 cup whole blanched almonds (about 4 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar, plus more for sprinkling
1 large egg
2 tablespoons heavy cream
1/4 teaspoon pure almond extract
Almond Tart Shell
1 ripe but firm red Bartlett or Comice pear, cored and cut into 1/4-inch-thick slices
Vanilla-Bean Creme Anglaise for Pear Tart

Steps:

  • Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until light golden and fragrant, 7 to 10 minutes. Let cool completely, then finely grind in a food processor. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 1 minute. Add almonds, egg, cream, and extract; beat until well combined, about 2 minutes.
  • Using a small offset spatula, spread filling in cooled tart shell. Arrange pear slices, overlapping them slightly, on top of filling. Generously sprinkle with sugar; place tart on a baking sheet. Bake until filling is slightly puffed and golden brown, about 35 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature with creme anglaise on the side.

More about "pear and cheddar tart recipes"

ST. PATRICK'S DAY CHEDDAR & PEAR TART - TRULY GRASS FED
st-patricks-day-cheddar-pear-tart-truly-grass-fed image
2020-03-06 To fill the tart, slice the pears, then spread about 4 oz of caramelized onions on the pastry, followed by slices of cheese, and arrange …
From trulygrassfed.com
Category Appetizer
Total Time 35 mins
Estimated Reading Time 2 mins
  • To poach the pears, add the white wine, water, sugar, star anise and cinnamon stick into a saucepan. Bring to the boil, reduce the heat and simmer for 10 minutes. Add the pear halves and simmer for 10 minutes or until just cooked through. Leave to cool before using.
  • For the pastry, place the flour and salt into a bowl, add the diced chilled butter and rub in with your fingertips to resemble breadcrumbs. Add the grated cheese. Pour in enough cold water to form a dough, roll into a ball and flatten lightly, wrap and leave to rest in the fridge for 1 hour.
  • To bake the pastry, preheat the oven to 400°F. Brush a 13 inch x 4 inch loose base rectangle baking tin with melted butter and dust with flour. Roll the pastry out on a floured surface to the shape of the rectangle and place in the tin. Then line with baking paper and add baking beans. Bake for 12 minutes before removing the baking paper and the beans. Brush the pastry with egg white to seal it and return it to the oven to bake for a further 5 to 6 minutes until the base is golden. Keep an eye on it.
  • To fill the tart, slice the pears, then spread about 4 oz of caramelized onions on the pastry, followed by slices of cheese, and arrange the slices of pears on top. Sprinkle the grated cheese and chopped chives on the top. Bake for 10 to 12 minutes until the cheese has melted and is lightly golden. Arrange the caramelized walnuts and sprigs of fennel on top and serve with frisée and radicchio.


CREAM CHEESE-FILLED PEAR TART - BAKE OR BREAK
cream-cheese-filled-pear-tart-bake-or-break image
2020-05-15 Combine the pears, brown sugar, cinnamon, and nutmeg. Place the pear mixture over the cream cheese mixture, again right up to the scored edges. Sprinkle the hazelnuts over the top of the pear mixture. Bake 20 to 25 …
From bakeorbreak.com


PEAR AND CHEESE TARTS RECIPE | SAVOURY TART RECIPES
pear-and-cheese-tarts-recipe-savoury-tart image
Method Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry, then cut into 6 squares. Transfer to a baking tray lined... Arrange a few pear slices in the centre of each tart, then slot a few slices of Manchego between them. Scatter …
From realfood.tesco.com


PEAR CHEDDAR CRISP RECIPE | EATINGWELL
pear-cheddar-crisp-recipe-eatingwell image
Divide pear and Cheddar among the baking dishes, arranging the slices alternately and cutting to fit as needed. Advertisement. Step 2. Combine rolled oats, brown sugar, and cinnamon in a small bowl. Stir in melted butter until …
From eatingwell.com


MAPLE PEAR TART RECIPE AND 30 MORE PEAR RECIPES TO
maple-pear-tart-recipe-and-30-more-pear-recipes-to image
How to manage the pear harvest “There are only ten minutes in the life of a pear when it is perfect to eat.” – Ralph Waldo Emerson Pears are an interesting fruit. They are harvested from the tree when they are under ripe. Pears ripen from …
From joybileefarm.com


CHERRY-PEAR TART RECIPE - PILLSBURY.COM
cherry-pear-tart-recipe-pillsburycom image
Spoon filling mixture onto center of crust within 2 inches of edge. Carefully fold 2-inch edge of crust over filling, pleating crust slightly as necessary. In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Sprinkle sugar …
From pillsbury.com


CHEDDAR PEAR TART | RECIPES WIKI | FANDOM

From recipes.fandom.com


DECADENT PEAR AND BLUEBERRY TART RECIPE - RECIPES.NET
2022-03-28 Preheat the oven to 350 degrees F. Combine the frangipane ingredients in a bowl until combined and creamy. Pour mixture into pre-made pie crusts and place on a baking sheet. Then, carefully place and arrange the pears and blueberries on top of the mixture. Bake for 25 minutes or until the top is brown.
From recipes.net


PEAR & CHEDDAR GALETTE, WITH COMPANY - CHICKENS IN THE ROAD
2009-10-21 1/3 cup granulated sugar. Preheat oven to 400-degrees. Spray an 8-inch tart pan with oil and line with pie pastry. Sprinkle crust with cheese. Combine pears, lemon juice, and nutmeg in a medium-size bowl; toss well. Add brown sugar and flour; toss gently. Mound fruit mixture on top of cheese.
From chickensintheroad.com


CARAMELISED PEAR TART | DESSERT RECIPES | GOODTO
2007-05-03 Set the oven to 180°C (360F / gas mark 4). Melt the butter and brush a little over the inside of the cake tin. Line the base of the tin with greaseproof paper and brush it with the rest of the melted butter. Sprinkle brown sugar over evenly and press it …
From goodto.com


ALMOND PEAR CREAM CHEESE TART | BAKE OR BREAK
2021-10-27 To make the topping: Prepare the pears. . Whisk together the sugar and cinnamon in a large bowl and toss the pears in it until they’re evenly... Top the tart. . Arrange the pears on top of the cream cheese filling, then sprinkle the almonds over the top. Bake for... Cool and serve. . Let the tart ...
From bakeorbreak.com


CHEDDAR PEAR TART — KAYIU CARLSON
2012-10-08 This cheddar pear tart recipe is now one of my fall favorites. It's an apple pie alternative and a great party finger food. I originally saw a recipe for cheddar pear pie but remembering that my sister gave me some tartlet tins a while go, my light bulb then went on and decided to make tarts instead of a pie.. This baking session ended up taking me WAY longer …
From hellokayiu.com


HOMEMADE PEAR TART RECIPE - THE RECIPE CRITIC
2022-05-31 Assembly. Arrange pears: Arrange the pears in the chilled crust and sprinkle the top with the crumb topping. Bake: Bake for 35-40 minutes, until the edges of the crust are golden brown, and the topping is lightly browned and slightly melted (like a glaze) into the pears. Cool: Let cool for 10-15 minutes before removing from the pear tart the ...
From therecipecritic.com


PEAR & LEMON TART | MY MARKET KITCHEN
2022-07-18 Method: Preheat the oven to 180 degrees celsius. Place pastry on a baking tray lined with baking paper. If you’re joining two smaller square pieces, use a fork to crimp... Bake for 10-15 minutes until sides start to puff up. Combine the pear, sugar, lemon, jam and set aside. Remove pastry from the ...
From mymarketkitchen.tv


CHEDDAR CHEESE AND PEAR TART RECIPE - COOKSRECIPES.COM
Patching is okay. Bake in a preheated oven at 400°F (205°C) for 10 minutes, with pie weights. Remove weights and bake until golden and crisp. Cool. For Filling and Topping: Mix together butter, flour, sugar, salt and cheese with pastry blender until crumbly. Peel, core and cut pears into 3/4 to 1-inch slices.
From cooksrecipes.com


PEAR TARTE TATIN RECIPE - GREAT BRITISH CHEFS
Begin by making a caramel. Place a small pan over a medium-low heat and add the 100g of sugar and water. Gently cook until nice and golden brown, swirling the pan instead of stirring.
From greatbritishchefs.com


PEAR TART | DESSERT RECIPES | GOODTO
2007-10-23 Preheat the oven to 180°C/350°F/gas 4. Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in pie tin. Transfer to the oven to bake for ten minutes, or until golden-brown. For the filling, mix the butter and sugar together in a bowl until light and fluffy.
From goodto.com


PEAR TART RECIPE FOR EASY ENTERTAINING - THE TABLE BY HARRY & DAVID
Instructions: Heat oven to 350°F. Butter a 14-inch rectangular tart pan. Combine flour and baking powder in a medium bowl and set aside. Using an electric mixer, cream butter and ½ cup sugar at high speed in a large bowl. Lower speed to medium, add egg, and beat until incorporated. Gradually add the flour mixture and blend well.
From harryanddavid.com


CHEDDAR AND PEAR RECIPES (61) - SUPERCOOK
Supercook found 61 cheddar and pear recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ... Pear and Cheddar Tart. justapinch.com. It uses pine nut, sugar, egg, cheddar, vanilla, butter, pie crust, pear Cheddar Pear Soup. tasteofhome.com. It uses onion, butter, paprika, cheddar, flour ...
From supercook.com


DECADENT PEAR, FIG & CHEESE TART RECIPE - FOOD FUN & FARAWAY …
2016-07-20 While tart shell is baking, thinly slice pears and slice each fig into 4 pieces. Spread the fruit out on aluminum foil or a baking mat and drizzle with date syrup. Broil until date syrup is bubbly and fruit is tender.
From kellystilwell.com


THIN PEAR TART | RICARDO
Ingredients Crust. 2 cups (300 g) unbleached all-purpose flour; 1 tbsp sugar ; 1/4 tsp salt ; 1 cup (225 g) cold unsalted butter, diced; 6 tbsp (90 ml) milk
From ricardocuisine.com


CHEDDAR PEAR PIE FOOD- WIKIFOODHUB
In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. , For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling. , Bake at 425° for 25-35 minutes or until crust is golden brown and cheese is melted.
From wikifoodhub.com


CARAMELIZED PEAR AND CHOCOLATE TART | RICARDO
In a large skillet, bring the water and sugar to a boil. Cook until the syrup takes a golden colour. Stir in the butter. Add the pears and bring to a boil. Sauté until the pears are translucent and the liquid is very syrupy. Spoon into the crust and let cool completely.
From ricardocuisine.com


PEAR, PROSCIUTTO, GOAT CHEESE AND HONEY TARTS - THE FLAVOR BENDER
2014-12-02 Crumble the goat cheese on top of the pears. Sprinkle a little crushed chili flakes/crushed red pepper on top (optional). Bake the tarts in the preheated oven for about 20 minutes, until the puff pastry is puffed up and golden brown. Cut each prosciutto slice in two. When the tarts come out of the oven place a small pile of prosciutto on top (1 ...
From theflavorbender.com


PEAR CUSTARD TART - CONFESSIONS OF A BAKING QUEEN
2021-12-07 In a large bowl whisk together the sugar, eggs, cream, vanilla extract, almond extract, salt, and flour, mix until evenly combined. Make sure there are no flour or sugar lumps. Slice the pears into thin-medium slices. Place the par-baked tart shell on a baking tray and layer in the pear slices to slightly overlap.
From confessionsofabakingqueen.com


CARAMELIZED ONION PUFF PASTRY TARTLETS ~ COOKS WITH COCKTAILS
2018-11-27 Heat a skillet on medium-low and add 1 tbsp of butter to the skillet and then add the onions. Stir the onions around to get coated in the melted butter. Sprinkle a little salt on top. Let the onions start to get a little browned and then add 1/8 cup of wine to the skillet and stir.
From cookswithcocktails.com


RUSTIC PEAR TART RECIPE WITH GOAT CHEESE - HOME & PLATE
2015-09-27 Crumble the goat cheese and sprinkle on top of the pastry sheet. Arrange the pear slices on top in an alternating pattern. Top the tart with a sprinkle of sugar and bake for 20 minutes until the pastry sheet is golden brown. Cool for 5 minutes then drizzle honey over top.
From homeandplate.com


PEAR AND ALMOND CREAM TART - BCTREEFRUITS.COM
Bake tart at 350 degrees for 35 to 40 minutes or until a toothpick inserted into the centre comes out clean. Let tart cool before removing from pan and before slicing. Slice into even pieces and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
From bctreefruits.com


PEAR & CHEDDAR TARTS RECIPES
Serves: 6Ingredients1 pack of puff pastry, chilled2 firm & ripe conference pears6 Dubliner Vintage slices2 tbsp honey1 tsp fresh thyme leavesSalt & Pepper1 egg, beatenDirectionsPre-heat the oven to 220°C / 200°C fan / gas 7 and line a large baking tray with parchment paper. Unroll the pastry then cut into 6 squares. Transfer and arrange
From dublinercheese.ie


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 »

Top Asked Questions

How do you bake pears for a pear tart?
Whisk together the sugar and cinnamon in a large bowl and toss the pears in it until they’re evenly coated. Top the tart. Arrange the pears on top of the cream cheese filling, then sprinkle the almonds over the top. Bake. Bake for 10 minutes at 425ºF, then reduce the oven temperature to 375°F.
How do you make pears with brown sugar and cheese?
Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs. Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
How do you make apple pie with Pears?
In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly.
How do you make goat cheese tart with goat cheese?
Crumble the goat cheese and sprinkle on top of the pastry sheet. Arrange the pear slices on top in an alternating pattern. Top the tart with a sprinkle of sugar and bake for 20 minutes until the pastry sheet is golden brown. Cool for 5 minutes then drizzle honey over top. Sprinkle the tart with the chopped rosemary and cracked pepper.

Related Search